Strawson Fish Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Pink Salmon 290gHaddock 300gShrimp 135gMashed potato 780gCornstarch 22gLight Flora 30gDijon Mustard 6 tspNon-fat greek yoghurt 100gNon-fat milk 1 cupParmesan Cheese 2 tbsp
Cook salmon and haddock in microwave until firm but flake-able. Drain off and retain fish stock. In a large casserole dish, flake fish into large chunks and add cooked prawns. Distribute evenly across the bottom of the dish.
Sauce: Mix fish stock, milk, 4tsp mustard and the Greek yoghurt together in a microwavable jug. Heat until just boiling and then add the cornflour, diluted in a little water. Reheat until thickened. Season to taste and pour over fish.
Topping: Mash the boiled potatoes with the Flora and remaining 2tsp mustard. Spread evenly on top of the fish and sauce. Sprinkle over the parmesan cheese and cook at gas mark 6 (400 Farenheit, 200 Centigrade) for 30 minutes or until browned and hot.
Serve with vegetables.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user 0ZLATAN0.
Sauce: Mix fish stock, milk, 4tsp mustard and the Greek yoghurt together in a microwavable jug. Heat until just boiling and then add the cornflour, diluted in a little water. Reheat until thickened. Season to taste and pour over fish.
Topping: Mash the boiled potatoes with the Flora and remaining 2tsp mustard. Spread evenly on top of the fish and sauce. Sprinkle over the parmesan cheese and cook at gas mark 6 (400 Farenheit, 200 Centigrade) for 30 minutes or until browned and hot.
Serve with vegetables.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user 0ZLATAN0.
Nutritional Info Amount Per Serving
- Calories: 320.7
- Total Fat: 6.1 g
- Cholesterol: 119.2 mg
- Sodium: 747.8 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 2.6 g
- Protein: 35.1 g
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