Potato-topped fish pie

Potato-topped fish pie is an easy dish to whip up and provides you with good amounts of iron and fibre. This delicious version is bound to become a family favourite.

Serves: 4

Time to make: 45 mins

Hands-on time: 30 mins

Ingredients

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600g desiree potatoes, peeled, chopped
1 ½ cups frozen peas
⅓ cup skim milk, warmed
2 teaspoons olive oil
3 stalks celery, sliced
500g skinless boneless salmon fillets, cut in 2-3cm pieces
250g prawns, shelled, deveined
1 cup skim milk
1 tablespoon cornflourcornstarchX
2 spring onions, thinly sliced
1 tablespoon finely chopped fresh dill
¼ cup chopped fresh chives
spray oil

Instructions

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1 Cook potatoes in a large saucepan of boiling water for 12-15 minutes until tender. Add peas during the last 2 minutes of cooking. Drain. Return to pan and mash until almost smooth. Add first measure of milk and stir to combine. Season to taste.

2 Preheat oven to 220°C. Heat oil in a large saucepan over a medium-high heat. Cook celery for 5 minutes until softened.

3 Add salmon, prawns and 3/4 cup milk to saucepan. Bring to a simmer. In a small bowl combine the remaining milk and cornflour. Add cornflour mixture to pan. Cook for 4-5 minutes until fish is almost cooked through. Stir in onions, dill and half the chives.

4 Spoon mixture into a medium-sized ovenproof dish. Top with mash. Spray with oil then bake for 15 minutes until golden. Sprinkle with the remaining chives.

Serving suggestion

Serve with steamed green beans

Variations

Make it gluten free: Use gluten-free cornflour.

Nutrition Info (per serve)

Calories 428 cal

Kilojoules 1790 kJ

Protein 50 g

Total fat 10 g

Saturated fat 2 g

Carbohydrates 35 g

Sugar 7 g

Dietary fibre 6 g

Sodium 450 mg

Calcium 220 mg

Iron 5.5 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.