Home

Haddock and sweetcorn pie

Calories per serving 360.

ingredients

serves 4
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

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.

What did you think?

4 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved