Fish Pie
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 460.1
- Total Fat: 7.3 g
- Cholesterol: 65.7 mg
- Sodium: 223.4 mg
- Total Carbs: 61.9 g
- Dietary Fiber: 6.7 g
- Protein: 19.0 g
View full nutritional breakdown of Fish Pie calories by ingredient
Introduction
Creamy and filling Fish Pie, adapted from an old Weight Watchers recipe book (5.5 points). I like to mix the fish up and use a mix of cod, salmon and smoked haddock. Prawns are good too. Creamy and filling Fish Pie, adapted from an old Weight Watchers recipe book (5.5 points). I like to mix the fish up and use a mix of cod, salmon and smoked haddock. Prawns are good too.Number of Servings: 4
Ingredients
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700g potatoes, peeled
2 large leeks
300 ml (1/2 pint) plus 2 T skimmed milk
1T chopped fresh parsley
1/4 cup margarine
1/2 cup plain white flour
450g skinned and boned cod cut into chunks
1/2 cup frozen peas, defrosted
salt and pepper
Directions
1. Cook the potatoes in boiling lightly salted water until tender. Meanwhile cook the leeks in a small amount of lightly salted boiling water for about 5 minutes. Drain them both well, saving the cooking liquid.
2. Mash the potatoes, adding 2 tablespoons of milk. Make the remaining 1/2 pint of milk up to 16fl oz with the cooking liquid from the potatoes and leeks. Add the chopped parsley.
3. Put the margarine, flour and milk mixture into a small saucepa. Heat, stirring constantly with a small whisk or wooden spoon until thickened and smooth. Check the seasoning, adding salt and pepper if neccessary.
4. Preheat the oven to Gas Mark 5/190C/375F.
5. Put the cod in the base of a 2-pint baking dish and scatter the peas and leeks on top. Pour over the sauce. Pipe or spoon the mashed potato over the surface.
6. Bake in the oven for 30-35 minutes until cooked and browned, then serve, sprinkled with more chopped parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user COOLSASSYME.
2. Mash the potatoes, adding 2 tablespoons of milk. Make the remaining 1/2 pint of milk up to 16fl oz with the cooking liquid from the potatoes and leeks. Add the chopped parsley.
3. Put the margarine, flour and milk mixture into a small saucepa. Heat, stirring constantly with a small whisk or wooden spoon until thickened and smooth. Check the seasoning, adding salt and pepper if neccessary.
4. Preheat the oven to Gas Mark 5/190C/375F.
5. Put the cod in the base of a 2-pint baking dish and scatter the peas and leeks on top. Pour over the sauce. Pipe or spoon the mashed potato over the surface.
6. Bake in the oven for 30-35 minutes until cooked and browned, then serve, sprinkled with more chopped parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user COOLSASSYME.
Member Ratings For This Recipe
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