Ingredients

The following ingredients have 6 Servings
  • 1.8kg cubed potatoes
  • 75g low fat spread
  • 50g plain flour
  • 575ml semi-skimmed milk
  • 1 bay leaf
  • 6 black peppercorns
  • ½ small onion
  • 450g white fish fillet
  • 225g smoked haddock

Instruction

  • Put the potatoes in a pan and cover with water. Bring to the boil and simmer for 15 mins. Drain and mash with 25g of the low fat spread.
  • Put the milk in a large pan with the bay leaf, peppercorns and onion. Slowly bring to the boil and remove from heat. Remove and discard bay leaf, peppercorns and onion.
  • Put 50g low fat spread in a large pan and heat gently until melted. Add 50g plain flour and cook gently for 1 to 2 mins, stirring constantly. Remove from the heat and gradually whisk in reserved milk. Return to the heat and bring to the boil, whisking constantly until thickened.
  • Put the fish, skinned and cut into large chunks, in the base of an oven-proof dish, pour over the sauce and spoon the mashed potato over the top. Bake in a preheated oven at 190°C (gas mark 5) for 25 mins until potato is golden. Serve the fish pie immediately.