Fish & Chips Pie

Fish & Chips Pie

Serves 4 

500 g potatoes, peeled and cut into very thin chip shapes
500 g haddock, or cod fillets
425 ml skimmed milk, + 3 tbsp
1 portion spring onions, bunch
200 g extra low-fat soft cheese
50 g frozen peas, thawed
50 g , frozen sweetcorn, hawed
1 tablespoon parsley, chopped
1 pinch salt
1 teaspoon pepper, freshly ground

Put the fish fillets into a large frying pan with 425ml (3/4 pint) of the milk. Heat, then cover and simmer for 5 - 6 minutes, until the fish is cooked. Cool for 10 minutes. Strain off and reserve the liquid.

Spray a large saucepan with low fat cooking spray and gently cook the spring onions for 2 minutes, until softened, but not browned. Add the soft cheese and stir to combine

Gradually add the liquid from cooking the fish, stirring well to mix it in. Add the sweetcorn, peas and parsley , mixing together well. Season to taste.

Preheat the oven to 220°C / 425°F / Gas Mark 7. Lightly spray a 1.2 litre (2 pint) pie dish with low fat cooking spray.

Break up the fish into large chunks, removing any skin and bones, and put them into the pie dish. Pour the sauce on top. Pile the 'chips' on top of the fish mixture and spray with Frylight, then bake for 30 - 40 minutes until potatoes are cooked and dish is piping hot and golden brown.