We really should eat a little more fish in this household – we rarely have it. With that in mind when planning our meals for the week, I decided to make this easy peasy fish pie for us.
Why is it easy peasy? Well, it’s because the sauce is made using soft cream cheese – no faffing about making roux and white sauce here!
This pie will serve 3-4 people, depending on the portion size. The total calories for this dish is 1385.
Easy Peasy Fish Pie
Serves 3 – 4
- 390g fish, cut into bitesized pieces – I use a fish mix of salmon, smoked haddock and white fish
- 200g cooked and peeled prawns
- 250g potatoes, peeled and chopped
- 60g frozen peas
- 300g leeks, sliced
- 1 garlic clove, crushed
- bunch fresh parsley, chopped
- 300g pack Light Philedelphia Garlic & Herb Cream Cheese
- 150ml skimmed milk
- freshly ground black pepper
- low/one cal oil spray (e.g., FryLight)
- Spray some oil spray into a hot saucepan and add the leeks. Cook until softened (about 10 minutes). Stir in the garlic.
- Meanwhile, boil the potatoes until soft and mash with 25-50ml of the milk
- Add the fish, and gently stir through to get a bit of colour on all sides, then add 100ml of the milk. Poach for about 5 minutes before adding the peas.
- Stir in the cream cheese (if you feel it needs thinning down, add a drop more milk and the prawns. Season with black pepper.
- Finally, stir in the chopped herbs.
- Pour the creamy fish mix into an oven proof dish and top with the mashed potatoes.
- Place in a 200C oven for 15-20 minutes until the topping browns. Twist over more black pepper if you wish and serve.
Disclaimer: Please remember, I’m not a dietician, I follow and tweak recipes, or create my own and work out the calorie content using resources online. I lose weight cooking my low calorie dishes, so am confident that I am keeping the calories nice and low. Always check with your doctor before going on any weight loss programme.