Luxury, Easy Fish Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Scallops, 100g, (16 very small)Shrimp, cooked, 12 large (75g)Smoked haddock, 1 small fillet, (175g) cut into chunksTilapia, or Basa or Cod, 1 x small fillet, (100g) cut into chunksMilk, nonfat, 0.75 cupsHot water (stock) 0.5 cupLow fat cream cheese, 2 tbsp Cornstarch, 15 grams Parsley, 1 handful, choppedOnions, raw, 1 medium, choppedOlive Oil, 1 tsp Spinach, frozen, 1 cup - defrostedGarlic, 3 cloves, pureedPotato, cooked & mashed (no butter), 400g (2 cups)Lurpak lighter, 2 tbspSmall pinch of chilli powderBlack pepper, fresh ground
Cook potatoes in salted water. Whilst that is happening, heat oil in another pan, gently fry onions until transparent.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 436.9
- Total Fat: 11.3 g
- Cholesterol: 109.7 mg
- Sodium: 272.5 mg
- Total Carbs: 45.4 g
- Dietary Fiber: 4.7 g
- Protein: 39.5 g
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