Name: Fish pie with carrot and cauliflower mash
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: For the filling:; 550ml (1pt) skimmed milk; 2 leeks trimmed and thinly sliced; 100g (4oz) button mushrooms sliced; 25g (1oz) cornflour; 1 tbsp fresh parsley chopped; 75g (3oz) frozen peas; 250g (9oz) white fish fillet such as cod or coley (or use salmon fillet instead) skin removed and cut into chunks; 150g (5oz) peeled prawns; For the topping:; 450g (1lb) cauliflower; 3 medium sized carrots peeled and diced; 50g (2oz) reduced-fat (‘light’) soft cheese with garlic and herbs

Meal type: Main meal

Serves: 4

Preparation time: 20 minutes

Cooking time: 45 minutes

Preheat oven to 180°C/160°C fan/gas mark 4.
Pour 500ml (18fl oz) of the milk into a small saucepan and place on a low to medium heat.
Add the sliced leeks and mushrooms to the milk and simmer gently for 3 to 4 minutes to soften. Strain the milk through a sieve or colander into another pan and bring the milk back to a simmer.
Mix the remaining 50ml (2fl oz) milk with the cornflour to a smooth paste. Whisk into the pan of hot milk and cook, stirring, until you have a thickened sauce. Add the chopped parsley, cooked leeks and mushrooms along with the peas, fish chunks and prawns, and season with black pepper. Spoon into an oven-proof dish.
Blitz the cauliflower to fine crumbs in a food processor. (If you don’t have a food processor, cut it into florets and cook with the carrots, then mash with the carrots).
Boil the carrots for 10 minutes, until fairly soft. Drain and mash with the blitzed cauliflower and soft cheese.
Spoon the carrot and cauliflower mixture on top of the fish pie filling.
Bake in the oven for 25-30 minutes until beginning to brown and bubbling at the edges.

Energy 1165kJ 277kcal 14%

Carbs 24.7g -

Fibre 6.8g 23%

Fat 5.5g Low 8%

Saturates 2.8g Low 14%

Sugar 15.8g Low 18%

Salt 0.62g Low 10%

% = an adult's reference intake

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Ingredients

For the filling:

550ml (1pt) skimmed milk

2 leeks, trimmed and thinly sliced

100g (4oz) button mushrooms, sliced

25g (1oz) cornflour

1 tbsp fresh parsley, chopped

75g (3oz) frozen peas

250g (9oz) white fish fillet such as cod or coley (or use salmon fillet instead), skin removed and cut into chunks

150g (5oz) peeled prawns

For the topping:

450g (1lb) cauliflower

3 medium sized carrots, peeled and diced

50g (2oz) reduced-fat (‘light’) soft cheese with garlic and herbs

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