Luxury, Easy Fish PieSubmitted by: CHEEKYCHOOK
IntroductionI mash the potato, then take the correct amount (400g, approx 2 cups) out for the pie, adding in the low fat butter. For those not trying to watch their weight I serve it with the additional mash potato with extra butter!! I mash the potato, then take the correct amount (400g, approx 2 cups) out for the pie, adding in the low fat butter. For those not trying to watch their weight I serve it with the additional mash potato with extra butter!!
Scallops, 100g, (16 very small)
Shrimp, cooked, 12 large (75g)
Smoked haddock, 1 small fillet, (175g) cut into chunks
Tilapia, or Basa or Cod, 1 x small fillet, (100g) cut into chunks
Milk, nonfat, 0.75 cups
Hot water (stock) 0.5 cup
Low fat cream cheese, 2 tbsp
Cornstarch, 15 grams
Parsley, 1 handful, chopped
Onions, raw, 1 medium, chopped
Olive Oil, 1 tsp
Spinach, frozen, 1 cup - defrosted
Garlic, 3 cloves, pureed
Potato, cooked & mashed (no butter), 400g (2 cups)
Lurpak lighter, 2 tbsp
Small pinch of chilli powder
Black pepper, fresh ground
Add garlic to pan and fry for another min.
Add milk (reserving just a little to add to the mash potatoes), water (or stock) and cream cheese to pan and bring to boil, stirring continuously, add fish and cook gently for a further few minutes.
Add scallops and prawns to pan.
Slake cornstarch with a little cold water and stirring continuously, add the cornflour mix to the pan.
Continue to cook gently and until thickened (approx for a few minutes).
Season to taste with freshly ground black pepper, add the small pinch of chilli powder and add chopped parsley.
Spread the spinach in the base of an oven proof dish.
Add fish mixture.
Drain and mash potato with the lurpak, adding the reserved milk, season to taste.
Spread over the fish dish.
Place under grill on full, until browned.
NB This dish can be prepared in advance. To reheat, cook in ovenb on 180C for approx 20 - 30 mins.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.