- 600g potatoes, peeled and chopped roughly
- 2 eggs
- 150g salmon fillet (with or without skin)
- 450g Coley or Pollock fillet (with or without skin)
- ½ kettle of boiling water
- 2 leeks, sliced
- 60ml vegetable stock
- 40g cornflour
- 450ml skimmed milk plus 4 tablespoons
- 1 bay leaf
- A squeeze of lemon juice
- 40g half fat mature cheese, grated
Fish pie is the ultimate comfort food, especially when it comes topped with a decadent cheese and leek crust like this one. It makes the perfect warming dish to serve up on these cold January evenings!
Preheat the oven to Gas Mark 4/ 180⁰C/ fan oven 160⁰C.Bring a lidded saucepan of water to the boil, add the potatoes and return to the boil. Cook for 15-18 minutes until tender.Meanwhile, place the eggs in a small saucepan and cover with cold water. Bring to the boil then simmer for 6 minutes. Cool under running water then peel and cut into quarters.Place all the fish in an 8 inch square baking dish, add boiling water to cover the fish then cover the dish with foil. Bake in the oven for 5-6 minutes or until the fish is cooked and starting to flake. Using a slotted turner, remove the fish to a plate then use a couple of forks to break the fish into large flakes, discarding any bones. Wipe the dish clean with kitchen paper, as this will now be used with the pie.Using the saucepan that was previously used to cook the eggs, place the leeks and vegetable stock in the pan, cover with a lid and cook for 8 minutes until softened, then drain.
To make the sauce, place the cornflour in a non stick saucepan with a little of the milk. Stir until smooth and then gradually mix in the rest, reserving 4 tablespoons. Add the bay leaf and then bring to the boil, stirring frequently to avoid any lumps. Simmer the sauce for 2 minutes, add the lemon juice and discard the bay leaf.Drain the potatoes and mash with the 4 tablespoons of milk to give a smooth but firm texture.
To assemble the fish pie, layer up the flaked fish and hard boiled eggs in the baking dish. Pour the white sauce evenly over the fish, then spoon the mashed potato on top. Spread the leeks in a layer on top of the mash then finish with a scattering of cheese.
Place on a baking tray and cook in the oven for 25 minutes or until golden brown and bubbling. Enjoy!
This recipe is sponsored by Weight Watchers. It contains 11 ProPoints values per serving and 44 ProPoints values per recipe. The Weight Watchers program assigns every food a ProPoints value based on its protein, carbohydrate fat and fibre content. It takes into account how your body processes food and nudges you toward healthier options. Every member has an individualised daily allowance of ProPoints based on gender, age, weight and height. You can find out more about the Weight Watchers ProPoints plan at your local weight watchers class.