Alpro ‘Cod-a-Leekie’ Pie
Over a year ago
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Ingredients
- 500g (approx) chunky skinless/boneless cod fillet, cut into large pieces
- 2 medium leeks, finely shredded
- 1 tbsp light and mild olive oil
- 225g baby spinach leaves
- Ground black pepper
- 4-5 large floury potatoes, peeled
- 4 tbsp Alpro Cream alternative
- 1 dsp Margarine
- Ground black pepper
- Generous pinch of fresh grated nutmeg
Accompaniment
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Description
A tasty fish pie made with Alpro Cream alternative, simple to make and sure to become a firm favourite.
Method
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1
Preheat the oven to 200ºC/400ºF/Gas Mark 6, and put the cod chunks into a medium size ovenproof dish.
For the filling, gently sweat the shredded leek with the olive oil for 10 minutes over a very low heat to soften without browning, then add the spinach to the pan and cook for 1-2 minutes until the leaves only just wilt and season well. Put half the vegetable mixture around the fish, liquidise the remainder with the Alpro Cream alternative to make a smooth sauce and pour this around the fish.
For the topping, cut the potato into even sized pieces and boil until tender, drain and then add the cream, margarine and spices. Mash until smooth, then spoon over the fish and veg mix and spread evenly with a flat bladed knife.
Put the dish on a baking sheet and bake for 25 minutes, until the topping is golden and the sauce is bubbling nicely around the edges.
Made this last night. Had to improvise a little as I had no leeks (used onion. It was very very good and I will definitely be making this again especially as I am following a fish only diet and no dairy so am always looking for new ideas.