Smoked Haddock & Leek Pie

This fish pie works out to 2sp/168kcal per portion


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YOU WILL NEED : (Serves 4)


2 leeks

1 tablespoon skimmed or soya milk

1 teaspoon dried mixed herbs

2 medium courgettes

4 medium fillets smoked haddock (100g each)

60g lightest Philadelphia cream cheese



1 large celeriac

2 cloves garlic

100g Total 0% fat Greek yoghurt

black pepper

20g cheddar


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Preheat the oven to 220C/425F/Gas7


Slice the leeks and fry in a little frylight oil until soft.


Spiralize, julienne or slice the courgettes and add to the pan with the dried herbs. Add the milk to the leeks.


Turn off the heat then add the smoked haddock cut into chunky pieces. Stir in the lightest cream cheese.

This is the base of your fish pie.


Pop the haddock and leek mixture into a large oven proof dish.


To make the celeriac and garlic mash, peel and chop the celeriac into chunks. Add the peeled garlic cloves-these add sweetness and take the slightly sour taste of the celeriac away once cooked. Either put in a bowl or pan, cover with water and microwave or boil for around 10 minutes or until the celeriac is really soft.

Drain well and add the yoghurt.


Puree using a hand blender or food processor until you have a really smooth silky mash.

Season with lots of freshly ground black pepper.


Dot the celeriac mash onto the fish mixture. I find this is the easiest way to distribute the mash evenly.


Once the surface is covered with the mash, take a knife and gently smooth out the mash until it evenly covers the whole surface of the fish.


Grate the cheddar finely and sprinkle an even layer over the surface of the mash.


Put the dish into a preheated oven

220C/425F/Gas7

for 35-40 minutes until the top is golden and the fish thoroughly cooked.


Don't worry if the underneath has produced a little liquid-it's delicious and the mash soon absorbs it.

Serve in warm bowls on its own or with a green salad.


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