Fish pie with kumara topping

Author: Amanda Lennon - Chef, Food Editor

Photographer: André Martin

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Serves: 4

Time to make: 45 mins

Ingredients

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400g boneless white fish fillets
400ml skim milk
700g orange kumarasweet-potatoX, peeled and cut into 2cm pieces
⅓ cup grated reduced-fat cheddar cheese
2 cloves garlic, crushed
2 tablespoons reduced-fat spread
2 tablespoons plain flourall purpose flourX
1 cup frozen peas
½ cup chopped parsley

Instructions

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1 Preheat oven to 180°C. Place fish into a baking dish, season with pepper and pour over milk. Cover with foil and bake for 10 minutes until fish flakes. Remove fish, reserving milk. When cool, flake into bite-sized pieces.

2 Steam kumara for 10 minutes, or until tender. Place in a bowl with cheese and garlic and mash until smooth. Keep warm.

3 Melt spread in a saucepan over medium heat. Stir in flour, then slowly add reserved milk and cook until thickened. Add fish, peas and parsley. Season with pepper.

4 Place mixture in a 4-cup capacity baking dish. Top with mash. Bake for 20 minutes, or until golden. Serve.

Nutrition Info (per serve)

Calories 460 cal

Kilojoules 1925 kJ

Protein 32.7 g

Total fat 12.5 g

Saturated fat 4.5 g

Carbohydrates 55 g

Sugar 13.2 g

Dietary fibre 7.2 g

Sodium 310 mg

Calcium 310 mg

Iron 2.9 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.

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