Healthy comfort food recipes

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Creamy fish pie

SERVES 2

PREPARATION TIME 20 MINS

COOKING TIME 15 MINS

PER SERVING 357 CALORIES, 10G FAT

SAVING 345 CALORIES, 23G FAT

• 200g floury potatoes, peeled and cut into chunks
• 30g extra low-fat cream cheese
• 1 heaped tbsp cornflour
• 200ml skimmed milk
• 1 small onion, chopped
• 150g white fish, cut into bite-size pieces
• 150g salmon, cut into bite-size pieces
• Small bunch of parsley, chopped
• Cracked black pepper

1. Boil the potatoes until tender (about 7 or 8 mins). Once cooked, drain and mash them, then add the cream cheese and half the parsley. Season to taste.
2. Heat the oven to 190°C/gas mark 5. Mix the cornflour into a smooth paste with 2tbsp of the milk. In a saucepan, heat 1tbsp of water, add the onion, put the lid on and sweat for 3 or 4 mins, stirring occasionally until softened. Add the remaining milk and the cornflour mixture to the onion pan and bring to a simmer, stirring constantly. It will thicken as it boils. Simmer for 1 min, then gently fold in the fish, along with the remaining parsley. Season with some cracked black pepper.
3. Once the fish becomes opaque (after 2 or 3 mins), tip the mixture into individual ovenproof dishes or one large dish, spoon the mash on top to cover the fish completely, and rough up the top slightly with a fork. Bake for about 15 mins until hot all the way through.

Crafty Cook's tips

• Butter is 80% fat, so using extra low-fat cream cheese instead in the mash saves 95 cals per serving, and means you can do away with a topping of cheddar, saving another 100 cals.
• Making the white sauce with skimmed milk and cornflour, rather than a rich béchamel sauce with 30g butter , saves another 150 cals per serving.
• Mini fish pies look great, and will stop you ladling out huge spoonfuls.

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