Creamy fish pies

Warm up with our creamy fish pie that's ready in just 30 minutes! This comforting dish is the perfect blend of tender fish, colourful vegetables and creamy goodness.

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

200g potatoes, peeled and thinly sliced
300g sweet potatoes, peeled and thinly sliced
2 tablespoons reduced-fat spread
1 leek, rinsed well and thinly sliced
2 tablespoons flour
1 cup reduced-fat milk
1 tablespoon Dijon mustard
600g white fish, cut into bite-sized pieces
2 cups frozen mixed vegetables (sweetcorn, peas,
carrots), thawed and drained of excess liquid
120g baby spinach leaves
1 cup grated reduced-fat cheese
fresh parsley, to garnish (optional)

Instructions

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1 Preheat oven to 180°C. Place sliced potatoes and sweet potatoes in a saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat and simmer and cook for 2 minutes until just tender. Drain and set aside to cool.

2 Place spread and leek in a large frying pan or saucepan and set over medium heat. Cook for 5 minutes, stirring. Add flour and keep stirring for 1-2 minutes. Gradually stir in milk, taking care to avoid lumps and sticking. Cook, stirring, for a further 3-4 minutes until thickened.

3 Remove from heat and stir in mustard, fish and vegetables. Season with pepper. Pour mixture into 4 x 2-cup capacity ovenproof dishes, then arrange potato slices over top and sprinkle with cheese.

4 Cook in the oven for 15-20 minutes until golden and bubbling at the edges. Garnish with a little chopped fresh parsley, if using.

Nutrition Info (per serve)

Calories 485 cal

Kilojoules 2030 kJ

Protein 49 g

Total fat 13 g

Saturated fat 5.5 g

Carbohydrates 37 g

Sugar 10 g

Dietary fibre 8 g

Sodium 523 mg

Calcium 509 mg

Iron 2.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.