Recipe for a healthy fish pie

FISH pie is one of those all-in-one supper dishes that is really worth the effort.

This one is full of goodness, with an added layer of spinach leaves to boost your five-a-day intake.

With peas added to the fish sauce and the mash made from half Maris Piper and half sweet potato this meal ticks all the healthy eating boxes.

You can add some cooked jumbo prawns or boiled egg quarters too if you want it to be more filling/special/go further.

Fish Pie
Serves 4

Ingredients:

One fillet each of salmon, smoked haddock and a white fish (chop into bite-sized pieces or buy a ‘fish pie’ selection from supermarket)
Half a pint of milk
Bay leaves
3 medium sized potatoes
3 medium sized sweet potatoes
Mugful of frozen peas (defrosted)
2 handfuls of spinach leaves

For the sauce:

Tbsp of butter
Tbsp plain flour or cornflour
Tsp of Dijon mustard
Topping:
Grated parmesan (or other cheese)
Sprinking of mixed herbs
Salt and pepper.

Method:

Pre-heat oven to 180C.

Peel potatoes, cut to chunky cubes and put into pan of boiling salted water. Cook for about 10-15 minutes until soft then mash.

Put milk in another pan and add fish pieces and bay leaf. Bring to a simmer and until fish cooked (about five minutes or so). Strain and add fish to a casserole dish.

In a new pan, melt butter, stir in flour to make roux then add warm milk used in poaching fish. When milk thickened to make nice sauce, stir in mustard.

Pour sauce over fish, stir in defrosted peas. Add spinach leaves then top with mash. Scatter parmesan, herbs and seasoning on top and bake in oven for 30-40 minutes until piping hot and bubbling on top.

Serve with a crunchy green veg on the top such as tender broccoli stems.