Ingredients (Serves 4)
250g mixed fish
375ml semi-skimmed milk
50g button mushrooms
50g frozen peas
20g plain flour
40g low fat spread
salt & freshly ground pepper
2 tbsp chopped parsley
450g potatoes, cut into small pieces, boiled
2 hard-boiled eggs
1. We used salmon fillet, hake fillet and king prawns, but you can use whatever you like or you can get a mixed fish pack from the frozen section of most supermarkets, although we’ve only ever seen smoked.
2. Place the fish in a saucepan and cover with 350ml of the milk. Add the mushrooms and the peas. Bring to the boil, cover, and then simmer for 8-10 minutes, until the fish is tender.
3. Remove the fish, peas and mushrooms and transfer to a serving dish. Flake the fish roughly, removing any bones.
4. Blend half of the remaining milk (apx 14ml) with the flour and stir into the milk in the saucepan with a third of the low fat spread (apx 14g). Bring to the boil. Cook for 2 minutes, stirring continuously.
5. Season and stir in the parsley.
6. Pour the mixture over the fish in the serving dish. Shell and chop the eggs and place over top of mixture.
7. Mash the potatoes with the remaining milk and half of the remaining low fat spread (apx 13g).
8. Pile the mashed potato on top of the mixture, flatten and make a ridged pattern with a fork, and dot with the remaining low fat spread.
9. If the pie has cooled, place it in an oven for apx 20 minutes, or until piping hot, on 170ºC fan. If the pie is still warm, place it under a hot grill until the potato is brown and the mixture is piping hot.
We served this pie with fine green beans and cherry tomatoes. It’s supposed to serve 4 and a quarter was enough for me. The poet, however, preferred half a pie.