Fish Pie

main meals
POINTS® Value: 5.5
Servings: 4
Preparation Time: 30 min
Cooking Time: 25 min
Level of Difficulty: Moderate
This recipe for the popular family favourite has a quick and light white sauce so you can enjoy all the flavour without all the usual POINTS values and calories.

Ingredients
600 g potato(es), floury, e.g. Cara, Estima, peeled and cut into large, even-size chunks
3 tablespoon skimmed milk, hot
1/4 teaspoon nutmeg
500 ml skimmed milk
3 teaspoon very low-fat spread
2 level tablespoon flour
1 portion stock cube, vegetable
1/2 teaspoon fresh or dried herbs, (mixed, dried)
300 g cod, skinned and cubed
300 g haddock, skinned and cubed
125 g cooked frozen peas, thawed if frozen
2 tablespoon dried breadcrumbs, natural coloured
1 medium tomato(s), sliced
1 pinch salt
1 serving pepper, freshly ground, black

Instructions
Boil the potatoes for 12-15 minutes until just tender. Drain and leave to dry in a colander for 5 minutes. Then mash the potatoes until smooth. (Do not use a food processor for this because the potatoes will go gluey.) Mix in the hot milk and nutmeg. Season to taste. Set aside.

Preheat the oven to Gas Mark 5/190°C/375°F. Put the 500 ml (18 fl oz) milk into a saucepan with the low-fat spread and flour. Bring slowly to the boil, whisking frequently until smooth and thickened. Crumble in the stock cube and mix in the herbs. Season to taste.

Drop the fish cubes into the sauce and mix in the peas. Then pour this into a shallow ovenproof pie dish. Spoon over the potatoes in dollops and then smooth them out with a fork so that they are level.

Sprinkle over the breadcrumbs and top with the tomato slices. Bake for 25 minutes or so until the top is golden brown and the sauce is bubbling up under the potato. Allow to stand for 10 minutes before serving.