Nutrition Info.(per serve)
1kg agria potatoes, peeled and cut into large chunks
1½ cups trim milk
3 tablespoons reduced-fat spread
2 tablespoons flour
1 leek, finely sliced and rinsed
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
8 cups baby spinach leaves
1 cup grated reduced-fat cheddar cheese
fresh parsley or chives, to garnish
Total fat 11g
Saturated fat 5g
Dietary fibre 7g
1 Preheat oven to 180°C. In a large saucepan, place potatoes and cover with cold water. Bring to the boil and simmer, until tender. Drain well and mash with ½ cup of the milk and 1 tablespoon of the spread. Season with black pepper.
2 Meanwhile, heat a large frying pan or saucepan over medium and place remaining spread, flour and leek in it. Cook for 2-3 minutes, stirring constantly. Gradually stir in remaining milk, taking care to avoid lumps and sticking. Cook for a further 3-4 minutes, until thickened.
3 Remove from heat and stir in mustard, fish and vegetables. Season with a pinch of salt and pepper. Pour into a large ovenproof dish, then spoon over potato and sprinkle with grated cheese.
4 Cook in the oven for 15-20 minutes, or until golden and bubbling at the edges. Garnish with parsley or chives.
Make it gluten free: Use gluten-free flour and check mustard is gluten free.
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