Smoked Fish Pie
Over a year ago
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Ingredients
- 640g Fish pie mix
- 4 spring onions, chopped
- 1 tsp pink peppercorns
- 1 bay leaf
- 25g low fat spread/butter
- 3 Tbs Flour
- 400ml Skimmed milk
- 1 tsp wholegrain mustard
- ½ lemon - zest and juice
- 2 Tbs chopped fresh dill
- 300g Maris piper potatoes
- 100ml skimmed milk
- pinch smoked paprika
Accompaniment
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Description
Low Fat - 8 pp
Method
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1
Place all the fish pieces in a pot.
Add the onions, pepper corns, bay leaf and water.Cover and poach for 10 minutes.
Drain the fish, reserving 100ml liquid for the sauce.
Place in an ovenproof dish.
Sauce:
Melt the low fat spread to a pot - melt over low heat. Add the flour and stir for a minute.
Remove from the heat and add the milk to make a sauce. Return to the heat and add the reserved water from the fish.
Stir on low heat until thickened.
Add the mustard, lemon juice and dill to the sauce.
Season to taste. Pour over the fish.
Topping:
Cook the potatoes until soft.
Mash with the skimmed milk.
Spoon onto the fish and sprinkle with paprika.
Place under a hot grill until potatoes crisp slightly.
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