Fish Pie in Cream Sauce

Main Meal
POINTS Value: 6.5
Servings: 4
Preparation Time: 20 min
Cooking Time: 45 min
Level: Easy







Ingredients

225 g skinless, smoked haddock
225 g skinned, fresh salmon fillets
1 teaspoon pepper
175 ml skimmed milk
125 g cooked, peeled prawns
200 g low-fat soft cheese
120 g very low-fat plain fromage frais
1 teaspoon parsley, chopped

For the topping:

1 portion sliced leek
700 g potatoes, peeled and cut into large chunks
1/2 heaped teaspoon wholegrain mustard

Instructions
1. Preheat the oven to Gas Mark 4/180ºC/fan oven 160ºC. Place the haddock and salmon in a small roasting tin, add the bay leaf, pepper and pour the milk over. Cover tightly with a piece of baking parchment and cook for about 10 minutes or until the fish just starts to flake. Strain the milk into a jug, then break the fish into pieces and place in a 2 pint baking dish. Scatter the prawns on top.

2. Meanwhile, whisk together 100ml of the reserved milk with the soft cheese and fromage frais. Add the parsley and season to taste, then pour the sauce over the fish.

3. Cook the leek in a pan of boiling water for 5 minutes or until soft. Drain well. In another pan, cook the potatoes in boiling water for 15–20 minutes or until tender. Drain, then mash with the mustard and the remaining strained milk. Stir in the leeks and season to taste.

4. Top the pie with mash, spreading the mixture out with the back of a fork. Cook for 25 minutes, until the sauce is bubbling, then place under a preheated grill for 5 minutes to brown the mash.