Easy frying pan fish pie

Easy frying pan fish pie

Serves 4

free on core or 5½pts for points plan (Original points)

freeze before grilling

500g floury potatoes, peeled and cut into chunks
500g butternut squash or pumpkin, peeled and cut into chunks
low fat cooking spray
500g cod fillet, skinless, boneless, and cut into large chunks
150g smoked haddock fillet, skinless, boneless, and cut into large chunks
2 leeks, chopped finely
200g low fat soft cheese eg extra light philadelphia
2 tsp dijon mustard
2 tbsp low fat fromage frais
a small bunch of parsley, chopped finely
100g frozen sweetcorn
salt and freshly ground black pepper

In a large saucepan put the potatoes and squash on to boil in lightly salted water. Cook for 20mins, or until tender.
Drain but reserve the cooking water. Mash the two veg together and season.
Meanwhile heat a large non stick frying pan and spray with the lf cooking spray. Fry the cod fillets in batches until golden brown and then remove from the pan and set aside.
Spray the pan again and then fry the leeks for 5 mins, until softened, adding a little of the potato cooking water to prevent them from sticking.
Meanwhile beat together the soft cheese, mustard and fromage frais and parsley with some seasoning.
Return the fish to the pand with leeks, gently fold in the sweetcorn and season, then spoon over the cheese sauce. Heat the fish mix through, but do not boil.
Preheat the grill. Spoon the potato mix on top of the fish. Slide the pan under the grill for 5-10mins, until the mash is golden and the pie hot through, then serve.