Fish Pie

Serves 4

• 2 lb smoked haddock or cod
• 1 pint skimmed milk
• 2 bay leaves
• 4 oz mushrooms, quartered 4 oz frozen peas
• 4 oz frozen sweetcorn
• 11/2 lb potatoes, diced
• 5 tbsps low fat natural yoghurt
• 4 tbps fresh parley
• 2 oz smoked salmon, sliced into thin strips (optional)
• 3 tbsps cornflour
• 1 oz smoked cheese, grated or cheddar or any other
• Salt and pepper

 

1. Preheat the oven to 200oc/400oF/gas mark 6. Place the fish in a large saucepan and add the milk and bay leaves. Bring to the boil, cover and then simmer for 5 minutes.
2. Add the mushrooms, peas and sweetcorn, bring back to simmer, cover and cook for 5-7 minutes. Leave to cool.
3. Place the potatoes in a saucepan, cover with water, boil cook for 12 minutes ( or until cooked) Drain well and mash with a fork or a potato masher. Stir in the yoghurt, parsley and seasoning. Set aside.
4. Using a slotted spoon, removed the fish from the pan. Flake the cooked fish away from the skin and place in an ovenproof dish. Reserve the cooking liquid.
5. Drain the vegetables, reserving the cooking liquid, and gently stir in the fish with the salmon strips ( if using)
6. Blend a little cooking liquid with the cornflour to make a paste. Transfer the rest of the liquid to a saucepan and add the paste. Heat thoroughly, stirring until thickened. Discard the bay leaves and season to taste. Pour the sauce over the fish and vegetables and mix. Spoon over the mashed potatoes so that the fish is covered, sprinkle with cheese and bake for 25-30 minutes.

Tip: Use a piping bag to spread the potato evenly