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Reduced-fat fish pie
Reduced-fat fish pie
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Indulgent and velvety without the guilt - a low-fat dream dish.
Ingredients:
  • 50g reduced-fat margarine spread
  • 1 medium brown onion, chopped
  • 2 medium carrots, peeled, chopped
  • 3 celery stalks, chopped
  • 62.50 ml plain flour
  • 515.00 gm reduced-fat milk
  • 125.00 ml reduced-fat grated tasty cheese
  • 11.80 gm English mustard
  • 62.50 ml chopped fresh flat-leaf parsley leaves
  • 800g firm white fish fillets (such as ling or blue eye), cut into 3cm pieces
  • 1 large sebago potato, peeled
Instructions:
  • Preheat your oven to 220°C/200°C fan-forced. Grease a 6cm-deep, 10 cup-capacity baking dish. In a heavy-based saucepan over medium heat, melt the spread and cook the onion, carrot, and celery until the onion is softened, about 8 to 10 minutes.
  • Sprinkle in the flour and stir continuously for 1 to 2 minutes until everything is coated. Slowly pour in the milk and cook for 5 minutes until the mixture boils and thickens. Mix in the cheese, mustard, lemon juice, and parsley. Take the pot off the heat, then gently add the fish and stir well to combine all the flavors.
  • Grate potato into a bowl, squeeze out excess moisture, then mix in oil and season with pepper. Spoon fish mixture into prepared dish, top with potato mixture, and bake for 30 minutes until golden and bubbly. Serve hot.

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