Fish Pie
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 302.0
- Total Fat: 4.1 g
- Cholesterol: 54.8 mg
- Sodium: 532.5 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 4.5 g
- Protein: 38.1 g
View full nutritional breakdown of Fish Pie calories by ingredient
Number of Servings: 4
Ingredients
-
Potatoes Boiled New with Skin on, 407 gram (remove)
*Smoked Haddock Fillet, Youngs frozen, 215 gram(s) (remove)
Haddock (fish), 172 grams (remove)
Cod (fish), 167 grams (remove)
Spinach, fresh, 202 grams (remove)
Skimmed milk (ml) (UK), 400 g (remove)
Carr's Sauce Flour (UK) per 100g, 23 gram(s) (remove)
Flora Light UK, 25 gram(s) (remove)
*Tesco Wholegrain Mustard, 15 gram(s) (remove)
Dried Dill, 1 tbsp (remove)
Directions
Boil the new potatoes for 15 minutes and leave to cool.
Wilt the spinach and leave to cool.
Cook the fish (in cubes) for 3 minutes in the skimmed milk.
Remove the fish to a plate and sieve the milk into a jug.
Melt the Low fat Spread (Flora Light) and add sauce flour and strained milk and stir while the sauce thickens. Add the dill (fresh or dried) and wholegrain mustard.
Chop the spinach and line a 2 litre oven proof dish with it. Flake the fish on top of the spinach (remove skin if required) and cover with the sauce. Slice the potatoes and place on top. Cook in a hot oven (180 C or gas mark 6) for 20 minutes or until the potatoes are golden. Serve with green veg and carrots.
Number of Servings: 4
Recipe submitted by SparkPeople user LIZZIEFIN.
Wilt the spinach and leave to cool.
Cook the fish (in cubes) for 3 minutes in the skimmed milk.
Remove the fish to a plate and sieve the milk into a jug.
Melt the Low fat Spread (Flora Light) and add sauce flour and strained milk and stir while the sauce thickens. Add the dill (fresh or dried) and wholegrain mustard.
Chop the spinach and line a 2 litre oven proof dish with it. Flake the fish on top of the spinach (remove skin if required) and cover with the sauce. Slice the potatoes and place on top. Cook in a hot oven (180 C or gas mark 6) for 20 minutes or until the potatoes are golden. Serve with green veg and carrots.
Number of Servings: 4
Recipe submitted by SparkPeople user LIZZIEFIN.