DirectionsStep1Preheat the oven to 180°C fan / 200°C / 400°FStep2Place the chunks of potato, carrot and swede into a saucepan of boiling water and bring to the boil. Cook for 15 - 20 minutes, until the veg is tender. Drain well and set aside.Step3Measure the milk into a jug and add the chopped spring onion. Set aside for the flavours to infuse.Step4Whilst the vegetables are cooking, put the flour and low fat spread/light margarine in a saucepan and heat, stirring continuously until the spread has melted and it has combined with the flour to make a thickish …Step5Continue to cook for a further 1 minutes before slowly whisking in the milk & onion bit by bit. Do this slowly to prevent lumps from forming.Step6Bring to the boil then reduce the heat and cook for a further 3 - 4 minutes until the sauce has thickened slightly.Step7Turn off the heat and then stir in the mustard and a little salt & pepper.Step8Add the chunks of fish, the shrimp and the peas and stir till they are all coated with the sauce.Step9Spoon into a 4 serving casserole dish.Step10Use a potato masher (or a potato ricer - my preference) to mash the cooked potatoes, swede and carrots into a smooth mash. Season with a little salt and pepper.Step11Now, you can either pipe the vegetable mash on top of the fish (like I did) or you can distribute spoonfuls of it over the fish base and use a fork to carefully spread it out.Step12Bake in the preheated oven for 20 - 25 minutes until the vegetable mash has turned a little crispy and golden and the filling is bubbling hot!Step13Serve with garden peas or sweetcornIngredientsIngredients2 cupsPotatoes (450g, peeled & chopped)¾ cupCarrots (100g, peeled & chopped)¾ cupRutabaga (swede/yellow turnip, 100g, peeled & chopped)1 ⅔ cupsSkimmed Milk (400ml)1 ½ tablespoonsLight Margarine (low fat spread/25g)1 ¼ tablespoonsAll Purpose Flour (25g)4 Green Onion (spring onions/finely sliced)1 ½ cupsFish (350g, skin removed, deboned and cut into bite size chunks)½ cupPrawns (shrimp/150g)1 cupPeas (150g)1 teaspoonDijon Mustardadd Salt & PepperSee moreNutritionalNutritional324 Calories7 gTotal Fat93 mgCholesterol36 gCarbohydrate409 mgSodium31 gProteinFrom pointedkitchen.comRecipeDirectionsIngredientsNutritionalExplore furtherSimple fish pie Healthy Recipe WW UK - WeightWatchersweightwatchers.comCreamy fish pie Healthy Recipe WW UK - WeightWatchersweightwatchers.comWeight Watchers Creamy Fish Pie 6 Points Per Servingfood.comSlimming World fish pie Slimming Worldslimmingworld.co.ukLow Calorie Fish Pie - Farmersgirl Kitchenfarmersgirlkitchen.co.ukRecommended to you based on what's popular • Feedback
Creamy fish pie
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WebDrain and allow to cool, then slice into 3-4mm rounds and set aside. Mist a pan with cooking spray and put over a medium heat. Add the onion and …
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WebSet aside. Preheat the oven to 190°C, 170°C, Gas Mark 5. Put the milk into a saucepan with the low-fat spread and flour. Bring slowly to the boil, …
WebInstructions. Preheat the oven to 180°C, fan 160°C, gas mark 4. Cook the potatoes in a pan of boiling water for 15 minutes or until soft. Remove from the heat and drain, then mash roughly with a potato masher, adding the …
WebInstructions. Preheat the oven to 180°C, fan 160°C, gas mark 4. Place the haddock and salmon in a small roasting tin, add the bay leaf, pepper and pour the milk over. Cover tightly with a piece of baking parchment and …
WebInstructions. Preheat oven to 200°C. Bring a large saucepan of water to the boil and add whole potatoes. Cook for 3-4 minutes or until you can just prick them with a fork – they don’t need to be cooked through. Drain and allow …
WebCook in the stock for 5-10 minutes. While the fish is cooking, sauté the spring onions until they start to soften. Place the cooked spring onions and peas into your pie dish and then remove the fish from the stock using a …
Webpreheat oven to gas mark 4. place haddock and salmon in a small roasting tin add bay leaf and pepper corns and pour the milk over. cover tightly with baking parchment and cook …
WebJan 21, 2017 · 175g white fish like cod or haddock, cut into cubes 1/2 tsp ground turmeric 75ml double cream (the WeightWatchers recipe calls for less than 55% fat double …
WebPreheat the oven to 190°C, fan 170°C, gas mark 5. In a large mixing bowl, gently stir together the sauce, fish pie mix, prawns, most of the parsley and the tarragon. Season …
WebSimmer for 15 minutes, or until the potatoes are tender. Drain and return to the pan, the mash with 15g of the spread and 100ml of the skimmed milk and set aside. Preheat the …
WebPlace the cauliflower florets on top of the fish pie filling. Spoon the cheese mixture over the top of the cauliflower. Sprinkle over the grated cheese and pop into the oven for 25 …
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WebJul 9, 2023 · Stir in the stock, cheese and bay leaf. Put the fish in an even layer in the slow cooker pot, add the leeks and pour over the sauce. Cover and cook on low for 2-3 hours …
WebOct 10, 2023 · Strain the milk into a jug , then break the fish into pieces and place in a 2 pint baking dish. Discard the peppercorns and bay leaf and scatter the prawns on top of the …
WebJun 27, 2015 · Preheat oven to 200c or 400f. Mash the potatoes until smooth, season and stir in the egg. Spread this carefully over the top of the fish, smoothing over with a fork. …
WebNov 7, 2013 · Spray a pan with some low calorie spray, add the onion and gently fry to soften. Add the butter, cream cheese, milk, fish stock, nutmeg and parsley and whisk …