Healthier fish and tomato pie
- 4 medium potatoes, peeled and cut into chunks
- 5 tablespoons skim milk
- 1 tablespoon olive oil
- Oil spray
- 1 onion, finely chopped
- 1 celery stick, chopped
- 2 cloves garlic, crushed
- 400g tin chopped tomatoes
- 1 tablespoon cornflourcornstarchX
- 450g white fish, cut into chunks
- 1 1/4 cups peeled and de-veined raw prawns
- 2/3 cup frozen peas
- 3/4 cup reduced-fat cheese, grated
1 Preheat the oven to 200°C/fan 180°C/gas 6. Steam the potatoes until tender, then mash with the milk and olive oil until smooth. Cover and keep warm.
2 Meanwhile, spray a large frying pan with a little oil and set over a medium heat. Add the onion and celery and cook for 5 min to soften. Add the garlic and tomatoes and bring to the boil. Reduce the heat and simmer, covered, for 15 min.
3 In a bowl, mix the cornflour with 2 tablespoons water, then add to the tomato mixture with the fish and prawns. Cook, stirring, for 3 min or until thickened. Add the peas.
4 Transfer the mixture to a 2 litre ovenproof dish, then top with the mash and sprinkle over the cheese. Bake for 15–20 min until golden on top and piping hot in the middle, then divide among 4 plates to serve.
Nutrition Info (per serve)
Total fat 7.8g
–Saturated fat 2.5g
Dietary fibre 6.1g
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