Fish Pie with Sweet Potato and Tarragon
300g Sweet Potato
or 600g Sweet potato
45g Low fat Butter/margarine spread/Spray
600 ml skimmed/semi skimmed milk
25g Plain Flour
70g Low Fat Cheese
400g Mixed Fish Cubed
couple of sprigs of fresh tarragon finely chopped
You can add, broccoli, kale, green beans or have as a side.
Peel and cut the potatoes into cubes and place in a pan with water and bring to a boil. Simmer until the potatoes are tender for approx 15 minutes. Drain and mash with 15g of the spread and 100ml of the milk and set aside. Preheat the oven to 200°C, fan 180°C, gas mark 5.
Fry the leeks over a medium-high heat for 5-6 minutes, until soft. Remove from the pan and set aside.
- Add the Fish Pie mix to the pan and stir until the fish is cooked trying not to break up the fish too much. Set aside.
Melt the remaining spread/butter in the pan, then add the flour and cook to make your sauce, keep stirring until the mixture forms a dough. Gradually whisk in the milk until smooth and combined. Add Seasoning to taste then add 50g of the cheese and all of the tarragon. Fold the fish pie mix into the sauce, then spoon into a flat oven proof dish.
Place the mash on top of the fish filling. Scatter the remaining cheese on top. Bake for 20/25 minutes or until golden and bubbling.
Steam the vegetables in a steamer until just tender.
Serve the fish pie with the veg on the side.
If you want to make this low calorie then choose healthier Spreads instead of butter and skimmed milk