Friday evening.... it's wet and windy and my brain is fried from my first full week back in work! I'm hungry and the lovely Mil and Fil (Mother in law/Father in law) are coming for dinner so I want something that tastes bold but isn't, something that is not too time consuming and something that doesn't take an age to cook!
I have also decided to be a vegetarian for the month of January, just to kick start the 'I want to lose a stone campaign' and give my digestive system a wee rest after Christmas. But I've decided on a fish pie, I can't really call myself a veggie because technically being vegetarian means you don't eat fish. So I guess I'm a pescatarian for the month.
I forgot to take a picture before we tucked in so here's the nearly eaten finished product. It's looks a bit like puke - but I can promise you it won't taste like it!
This recipe is from my head.
Total recipe 60 pp
Serves 4-6 (depending how many points you want to use or how hungry you are)
750ml skimmed milk
Bay leaf
2 packets of fish pie mix: I used Tesco fish pie mix which has smoked haddock, salmon and haddock - each weighing 390g
1 tablespoon low fat spread
2 tablespoons plain flour
100g frozen peas, defrosted
800g raw potato
40 low fat cheddar cheese
10g Parmesan cheese
Salt and pepper
1 Boil the potatoes, season and mash
2 In the meantime put the milk, bay leaf and fish into a saucepan, season and bring to the boil
3 Take off the heat. Remove the fish from the milk and put into an oven proof dish
4 Sprinkle the peas over the fish
5 Transfer the milk from the saucepan into a jug
6 In the saucepan melt the spread, then add the flour and whisk
7 Add the milk bit by bit, continuously whisking to get a smooth white sauce
8 When thickened pour over the fish and peas, completely covering them
9 Top with the mashed potato
10 Sprinkle the cheddar and Parmesan on top and place under a preheated grill until brown.
I served with carrots, broccoli and leek
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