Healthy Fish Pie
Many people love a good fish pie, unfortunately, the traditional version can be high in calories. This is a lighter version with an extra nutritional boost. Using a ready-prepared fish pie mix, which are available in most supermarkets, makes it a lot easier.
Healthy Fish Pie
Sweet potatoes are one of the star ingredients of this recipe, they are packed with beta carotene, which gives them their bright orange colour. This a fat-soluble antioxidant that is very good for the skin, protecting collagen from damage and reducing inflammation and redness.
Ingredients
Ingredients
- 5 large sweet potatoes, peeled and cut into large chunks
- olive oil, for cooking
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 400g low-fat cream cheese
- 200ml vegetable stock
- 1 tbsp wholegrain mustard
- 600g fish pie mix
- 10g fresh dill, roughly chopped
- sea salt and black pepper
Method
Method
- Put the sweet potatoes in a saucepan and cover with salted boiling water. Simmer for around 20
minutes, until very soft. - Preheat the oven to 200°C, fan 180°C, gas 6.
- Heat a little olive oil in a pan, add the onion and garlic and cook for 4 – 5 minutes, until softened.
- Add the cream cheese, stock and mustard.
- Cook gently over a medium heat, stirring, until the cheese has melted.
- Add the fish pie mix and simmer for 10 minutes, until the fish is nearly cooked through.
- Add the dill, season with salt and pepper and stir well.
- Transfer the fish mixture to a baking dish (or keep in the pan if it can go in the oven).
- Drain and mash the sweet potato until smooth, then season.
- Top the fish with the sweet potato mash and bake for about 15 minutes, until the sauce is bubbling
and the mash is starting to get crispy. - Serve and enjoy!
- Lovely with steamed kale, broccoli or asparagus and/or a green salad.
Serves 4 – Serving Size 1/4 of the pie – Nutrition Per Serving
Calories 240, Fat 2g, Carbohydrate 36g, Fibre 5g, Protein 20g