Fish pie with pea mash topping
Time to make: 1 hr
( Hands-on time: 30 mins )
(at time of publication)
Nutrition Info.(per serve)
1 tablespoon oil
1 leek, sliced
3 cloves garlic, finely chopped
2 tablespoons wholegrain mustard
250g button mushrooms, sliced
1/2 teaspoon dried thyme
2 tablespoons cornflourcornstarchX
2 cups trim milk
500g hoki fillets, cut in chunks
3/4 cup sweet corn sweetcornX(canned or frozen)
800g mashed potatoes
1/2 cup peas
1/4 teaspoon dried mint (optional)
1 tablespoons oil
freshly ground black pepper
fresh basil or parsley, chopped, to serve (optional)
Total fat 12g
Saturated fat 2g
Dietary fibre 9g
1 Preheat oven to 200°C. Heat oil in pan. Cook leek and garlic until softened. Add mustard and cook for a few more minutes.
2 Add mushrooms with thyme and cook for a further 2 to 3 minutes.
3 Mix cornflour together with 1/4 cup milk, then add remaining milk. Add to pan and stir until thickened.
4 Add fish with corn and heat for a few minutes. Spoon into an ovenproof dish.
5 Cook peas, drain and puree roughly. Mash together with potato, dried mint and olive oil. Use to top fish. Spray with olive oil. Bake for 25 minutes. Serve with fresh chopped herbs.
Make it gluten free: Check cornflour and mustard are gluten free.
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