FISH PIE is great comfort food and this version gives you a healthy portion of veg, too. Instead of a potato and cheese topping, it uses carrots and swede. That means it’s lower in calories, but definitely not taste. Yogurt adds creaminess, too.
This recipe is part of Seafish’s new campaign, Fish 2 A Week, which encourages us all to eat more seafood as part of a healthy diet.
Find out more at fishisthedish.co.uk
You’ll need:
For the topping
500g carrots, peeled and chopped
500g swede, peeled and chopped
1 large egg, beaten
4tbsp fat-free natural yogurt
For the pie
300g fat-free natural yogurt
150g quark
4tbsp chopped fresh dill
2tbsp chopped fresh flat-leaf parsley
200g skinless cod fillets, cooked and cut into large bite-sized pieces
200g skinless smoked haddock fillets, cooked and flaked
3 hard boiled eggs, peeled and quartered
200g cooked and peeled prawns
Juice of ½ a lemon
Method:
Start by making the topping. Put the carrots and swede into a large pan of boiling water and cook for 25-30 minutes, until tender. Drain, return to the pan and mash. Allow to cool, stir in beaten egg and yogurt, season and set aside.
Preheat the oven to 200°C/180°C fan/gas mark 6/400F.
Place the yogurt, quark, dill and parsley in a saucepan and warm gently. Add the cod and haddock and cook for five minutes.
Place the fish mixture in a large bowl and mix with the hard boiled eggs, prawns and lemon juice. Season and mix well. Transfer this mixture to a deep, ovenproof dish.
Spoon the vegetable topping over the surface, then ruffle with a fork. Place in the oven and bake for 20-25 minutes.
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