Healthy Fish Pie
We love a good fish pie, unfortunately, the traditional version can be high in calories. This lighter version has an extra nutritional boost and using a ready-prepared fish pie mix, available in most supermarkets, makes it a lot easier to prepare.
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. Beta carotene is 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. - This is 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