Fish Pie
Nutrients
Per serving
Steps
Preheat oven to 180C/160C fan
Put a splash of milk into the cornflour and mix until a smooth paste then add the rest of the milk
Peel the Potatoes and cut into slices
Steam the potato slices for 5 mins until just cooked and put to one side
Pour milk mixture into a frying pan, adding the fish and prawns and bring to a gentle simmer for about 5 mins until the sauce is thickened and fish just cooked
Stir in the herbs and capers, followed by the yoghurt and peas and bring to simmer
Place the fish mixture into an oven proof dish and top with the potatoes, laying carefully to cover the fish
Season well and put the cheese evenly over the potatoes with a few blobs of nuttelex
Season well and put the cheese evenly over the potatoes with a few blobs of nuttelex
Serve with steamed broccolini
Ingredients
| 500g | White fish fillets cut into equal pieces about 3 cms |
| 20 | Large prawn cutlets frozen or fresh |
| 200ml | Skim milk |
| 2 tbsp | Cornflour |
| 5 | Spring onions |
| 1 tbsp | Chives chopped |
| 1 tsp | Capers drained |
| 200g | Frozen peas |
| 100g | Low fat plain yoghurt |
| 1 | Spray olive oil |
| 2 | Broccolini bunches |
| 4 | Medium potatoes approx 150 g each |
| 2 tbs | Nuttelex margarine spread |
| 100g | Tasty light cheddar cheese (shredded) |
