Haddock and sweetcorn pie recipe
information
Calories per serving 360.
ingredients
700 g (1 lb 9 oz) potatoes, peeled and diced
3 tablespoons O% fat Greek style plain yogurt
25 g (1 oz) polyunsaturated margarine
25 g (1 oz) plain white flour
300 ml (10 fl oz) skimmed milk
2 teaspoons wholegrain mustard
2 tablespoons chopped fresh parsley
200 g (7 oz) broccoli, broken into florets
400 g (14 oz) smoked haddock fillets, skinned and cubed
125 g (4 1/2 oz) canned sweetcorn, drained
salt and freshly ground black pepper
3 tablespoons O% fat Greek style plain yogurt
25 g (1 oz) polyunsaturated margarine
25 g (1 oz) plain white flour
300 ml (10 fl oz) skimmed milk
2 teaspoons wholegrain mustard
2 tablespoons chopped fresh parsley
200 g (7 oz) broccoli, broken into florets
400 g (14 oz) smoked haddock fillets, skinned and cubed
125 g (4 1/2 oz) canned sweetcorn, drained
salt and freshly ground black pepper
method
1. Cook the potatoes in lightly salted, boiling water for 15 minutes, until tender, Drain well and mash them with the yogurt and a little seasoning.
2. Meanwhile, melt the margarine in a small saucepan, then stir in the flour, and cook for 1 minute.
3. Gradually add the milk and simmer, stirring constantly, until you have a smooth, thickened sauce.
4. Mix in the mustard and parsley.
5. Cook the broccoli florets in a little lightly salted, boiling water for 2 minutes.
6. Drain the broccoli and stir it into the sauce with the smoked haddock and sweetcorn.
7. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
8. Spoon the fish mixture into an ovenproof dish. Spread the mashed potatoes on top and bake the pie in the oven for 20 - 25 minutes, until piping hot and bubbling.
2. Meanwhile, melt the margarine in a small saucepan, then stir in the flour, and cook for 1 minute.
3. Gradually add the milk and simmer, stirring constantly, until you have a smooth, thickened sauce.
4. Mix in the mustard and parsley.
5. Cook the broccoli florets in a little lightly salted, boiling water for 2 minutes.
6. Drain the broccoli and stir it into the sauce with the smoked haddock and sweetcorn.
7. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
8. Spoon the fish mixture into an ovenproof dish. Spread the mashed potatoes on top and bake the pie in the oven for 20 - 25 minutes, until piping hot and bubbling.
serving amount
serves 4
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