Easy Cheesy Family Fish Pie

Serves	3
Prep time	15 minutes
Cook time	45 minutes
Total time	1 hour
Allergy	Fish, Milk
Meal type	Lunch, Main Dish, Snack
Misc	Child Friendly, Freezable, Serve Hot
Occasion	Casual Party, Christmas, Easter, Formal Party
Region	British
By author	Karen S Burns-Booth

A delectable and easy fish pie recipe with a cheesy potato topping, using sustainable Scottish haddock; this pie is very low in calories, with one portion coming in at a very low 300 calories. The recipe serves 3 people, and is perfect for those following the 5:2 diet as a fast day meal. On a non-fast day, the recipe will feed two adults as a hearty and filling supper or lunch. This pie can be frozen in handy individual portions. Allow to defrost on the fridge overnight and then microwave to reheat, or cover in foil and heat up in the oven.

Ingredients

1 x 125g Smoked Haddock Fillet
1 x 125g Fresh Haddock Fillet
Bay leaf
300ml Skimmed milk
1 heaped tablespoon plain flour
160g Frozen garden peas (or fresh peas when in season; 60g to add to pie and 100g to serve)
500g floury potatoes, peeled and cut into chunks
2 tablespoons grated Parmesan cheese
Freshly Squeezed Lemon Juice of 1 lemon
Lemon wedges, to serve
Fresh parsley, to serve
Garden peas to serve, see above
Salt and Pepper to taste

Note

A delectable and easy fish pie recipe with a cheesy potato topping, using sustainable Scottish haddock; this pie is very low in calories, with one portion coming in at a very low 300 calories. The recipe serves 3 people, and is perfect for those following the 5:2 diet as a fast day meal. On a non-fast day, the recipe will feed two adults as a hearty and filling supper or lunch. This pie can be frozen in handy individual portions. Allow to defrost on the fridge overnight and then microwave to reheat, or cover in foil and heat up in the oven.

Directions

Step 1	Place the haddock fillets in a large pan with the milk and a bay leaf. Cover the pan with a lid and simmer very gently over a low heat until the fish is cooked, and is opaque and starting to flake.
Step 2	Take the pan off the heat and allow to cook slightly. Carefully take the fish out of the milk and flake the fish into small pieces into an oven-proof dish; discard the bay leaf from the milk.
Step 3	Heat the milk up slightly and sieve the plain flour into the warm milk, whisky vigorously all the time, to avoid lumps, until it thickens. Season to taste.
Step 4	Scatter the peas over the flaked fish, add the lemon juice to the white sauce and then pour the sauce over the fish and peas.
Step 5	Whilst the fish is cooking, bring the potatoes to the boil and boil for 10 to 15 minutes, or until they are cooked and soft. Take off the heat and strain them, making sure there is no water left. Allow them to cool. When you are ready to add them to the pie, put the potato pieces in a potato ricer, and allow the "potato rice" to fall over the top of the fish and peas in sauce. Continue until all the potatoes have been riced and the pie is evenly covered with potatoes.
Step 6	Sprinkle the Parmesan cheese over the top of the potato and bake in a preheated oven, 200°C, 180°C fan oven, gas mark 6, for 30 to 45 minutes, or until the potatoes are crispy, golden brown and the sauce is bubbling.
Step 7	Serve immediately with remaining garden peas, (that have been cooked in a little water for 5 minutes) fresh parsley and lemon edges.
Step 8	Serves 3 people as a light supper dish, or 2 hungry people as a main meal. Any remaining pie can be frozen.