Fish pie with swede & potato topping
Making fish pie can be a palaver – not this one! Reassuringly simple, and ready in just over an hour
- Ready in about 1¼ hours
- Serves 4
Nutrition per serving
- kcal 359
- fat 5g
- saturates 0g
- carbs 36g
- sugars 0g
- fibre 5g
- protein 45g
- salt 1.34g
- 500g floury potatoes, cut into chunks
- 1 medium swede (weighing about 600g/1lb 5oz), cut into chunks
- 200g tub low-fat soft cheese with garlic and herbs
- 150ml vegetable stock
- 4 tsp cornflour, blended with 2 tbsp cold water
- 650g skinless, boneless cod, cut into large chunks
- 100g cooked peeled prawns
- 1 tsp chopped fresh parsley
TipMaking it special
Make a really special version by using salmon instead of cod and frozen seafood cocktail instead of the prawns.Making it budget
For an economical version, add frozen peas and sliced mushrooms to the sauce instead of the prawns.
Cook the potatoes and swede in boiling water until tender (about 20 minutes).
Preheat the oven to 190C/gas 5/fan 170C.While the potatoes and swede cook, put the soft cheese and stock into a large saucepan and heat gently, stirring with a wooden spoon, until blended and smooth. Now add the blended cornflour and cook until thick.
Stir the fish into the sauce with the prawns and parsley. Season with some pepper.
Tip the mixture into a 1.5 litre/2¾ pint baking dish. Drain the potatoes and swede, mash them well and season with black pepper. Spoon the mash over the fish to cover it completely. Bake for 25-30 minutes until piping hot, then transfer to a hot grill for a few minutes to brown the top. Serve with frozen peas or sweetcorn.