Fish pie




Ingredients

 › 675 g of filleted fish
 › 1 onion finely chopped
 › pinch of salt if desired
 › pepper
 › few drops of lemon juice
 › 150 ml of water
 › 275 ml of low-fat milk
 › 25 g of low-fat spread
 › 1 dessertspoon of plain flour
 › 8 potatoes, cooked and mashed
 › 40 g of frozen peas
 › 2 carrots, chopped

Directions

1.  Skin the fish and cut into 4 pieces. Wash in cold water.
2.  Place in a saucepan with onion and lemon juice. Add the water and milk.
Cover and cook gently for 10 minutes.
3.  Drain the fish, saving the stock.
4.  Melt the low-fat spread  in a saucepan. Add the flour and cook for 
2 minutes until it forms a soft ball. Remove from heat and add the fish 
stock gradually. Bring to the boil, reduce heat and cook for another
2 minutes.
5.  Grease a pie dish and add a little sauce. Place fish in dish and cover with 
the seasoning, remaining sauce, peas and carrots.
6.  Spoon the mashed potatoes over the filling.
7.  Brown under the grill or in the oven.

Note


Serves
2 adults and 2 kids
Preparation time
30 minutes

Cooking time
10 minutes

Utensils needed
Casserole dish
Saucepan
Measuring jug
Vegetable peeler
Chopping board
Chopping knife
Potato masher
Wooden spoon

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