In a recent issue of Slimming World I found a recipe for a fish pie, and thought I’d give it a shot. Hubby doesn’t like fish so, as with previous fishy pies, I replaced the cod/haddock with mixed seafood. I think next time I’ll use all prawns – I’m always a bit disappointed by the mixed seafood (the squid is a bit chewy). Or perhaps monkfish – I keep meaning to try Husband with monkfish as I think he’ll like it.
Chop 400g potatoes into small pieces. Boil. Drain and mash with a little quark. Set aside.
Roughly chopped one large onion in a little Fry Light in a large frying pan (with a little water to start the cooking).
Roughly chop a leek and add it to the onion. Cook until soft.
Heat 300ml of stock. Mix a couple of tbsp of cornflour with a little cold water. Add to the stock. Heat the stock until it starts to thicken. Add one or two tsp of dried dill.
Add the sauce to the vegetables. Mix in 300g of cooked prawns and cooked mixed seafood (equal amounts of each).
(If using fish you’ll need to have cooked that before adding to the vege and sauce mix. Chop fish into chunks and cook in simmering stock for 5 minutes or until cooked through. Strain fish from stock an set aside. Add cornflour to stock to make sauce as per above.)
Add the mixture to a casserole dish. Top with the mashed potato.
Cook in the oven at 200 degrees centigrade until golden brown and bubbling.