A traditional fish pie topped with mashed potato.
Per serving 268 kcal/1.8g fat
Preparation time 10 minutes
Cooking time 50 minutes
2 baby leeks, ﬁnely chopped
2 garlic cloves, crushed
2 tsps ﬁnely chopped fresh thyme
450ml skimmed milk
2 tbsps plain ﬂour
150ml white wine
2 – 3 tsps mild course grain mustard
1 tbsp chopped fresh parsley
700g potatoes, peeled
2 tbsps fat-free Greek yogurt
700g naturally smoked haddock
vegetable stock cube
freshly ground black pepper
zest of 1 lemon plus dill to garnish
- Preheat the oven to 200°C, 400°F, Gas Mark 6.
- Preheat a non-stick saucepan. Add the leeks, garlic and thyme, stirring well. Reduce the heat and add 3 tbsps of milk. Sprinkle the ﬂour over, then stir it in quickly to form a roux. Cook for 1 minute to allow the ﬂour to ‘cook out’, then gradually mix in the remaining milk.
- Add the wine, mustard and parsley bringing the sauce to a gentle simmer. Simmer for 10 minutes, stirring occasionally.
- Meanwhile, boil the potatoes in a saucepan with a vegetable stock cube until well cooked. Drain and mash well until smooth, adding the Greek yogurt and seasoning well with plenty of black pepper.
- Skin the ﬁsh by pulling the skin from the thickest part in the direction towards the tail – it should come away quite easily.
- Cut the ﬁsh into chunks, checking it for bones, and place in the bottom of an ovenproof dish. Cover with the sauce.
- Using a fork, smooth the potatoes on top. Bake in the oven for 30 – 40 minutes until golden.
- Just before serving, garnish with lemon zest and a little chopped dill.