I love fish pie, the comforting mashed, creamy filling and the goodness of fish all combined into a casserole.
However, I am on some sort of calorie count diet watch these days. As much as I like cheeses, potatoes and cream, I need to find a way around these bad (but nice) ingredients to indulge in without putting on unnecessary calories to burn off.
Life is a constant contradiction to me…
Ingredients (for 4)
- about 400g of white fish fillets
- any amount of vegetable (broccoli, carrots, peas and/or cauliflower) cut in small chunks
- mashed potatoes of about 400 g
- 200 g of grated white cheddar (optional)
- 1 tub of low-fat fresh cream (300 ml)
- white sauce (about 300 ml)
- low sodium chicken stock (300 ml)
- salt and pepper to taste
Hope you enjoy this recipe as much as I do!
- In a saucepan, warm up the chicken stock to simmering point.
- Cook the vegetable chunks you have prepared in the simmering stock pot until just done, set the softened vegetables aside.
- Cook the fish fillets (cut in chunks) until they just turn opaque, set aside.
- Prepare the white sauce until thick consistency, add in fresh cream together with some of the stock until creamy consistency, set aside.
- Butter the casserole the dish all around, layer the vegetables first then fish on top.
- Smother the ingredients in the creamy white sauce prepared, sprinkle some black pepper over.
- Cover the dish with the mashed potatoes evenly, top it off with grated cheese.
- Bake it in oven at 180 deg C for about 30 mins or until the top has formed a golden brown crust.
- Serve warm!