Monday, 22 September 2014

Fish Pie

One of the first recipes I attempted when I started Slimming World was a fish pie. I've always loved fish pie but its something I don't have very often as its only me that likes it.

I found a basic fish pie recipe on the Slimming World website which I then adapted. And by adapted, I mean 'chuck things in and hope for the best'. I've written the recipe down as best I can, apologies for the vagueness of timings etc, again I often hope for the best! Anyway, this fish pie was absolutely delicious so give it a go (and it tasted even better the following day when I had some of the leftovers for lunch!). I wasn't convinced it would taste as creamy as some fish pies do but I was pleasantly surprised.  This made three servings so I also popped one in the freezer for another night.




390g fish pie mix from Tesco (haddock, smoked haddock and salmon)
50g Philadelphia light garlic and herb
100ml Low fat natural yogurt
2 large potatoes
Handful of chopped chives
Frozen peas (as many as you like!)
1 clove of garlic
black pepper
Teaspoon bouillon stock mix
200ml water
salt
Fry light oil spray

  



Boil two large potatoes ready for mashing (I left mine to boil for ages so that they were extra soft for mashing).

Cook off the fish and garlic with the fry light oil spray. 

Add the peas and cook for 2-3 minutes. Add the bouillon stock and water followed by 75ml of the yogurt and 25g of the Philadelphia. Stir well and leave to cook for a few minutes on a low heat.

Mash the potatoes adding the remaining yogurt and Philadelphia cheese. Stir in the chopped chives.

Put the fish mix into an ovenproof dish and top with the mashed potato.

Pop in the oven at 180 for 20 minutes. 

Serve on its own or with salad and enjoy!
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