Smoked Fish Pie

Smoked Fish Pie

Servings | 2
Estimated POINTS® value per serving | 7.5

250g Smoked Haddock
200g Potatoes, thinly sliced
Few broccoli florets,
1/2pt skimmed milk
1 large leek, sliced thinly
100g button mushrooms, halved
Fry light
25gms Bertolli/Olivio spread
25gms Flour
1 clove garlic crushed
1/2 tsp mixed herbs
salt & pepper to taste.
75g half fat cheddar, grated

Cook broccoli florets until tender, drain and set aside.
Parboil potato slices for a few minutes, drain & set aside.
Place smoked haddock into a saucepan, add milk & mixed herbs. Bring to the boil, then reduce heat and simmer for approx 8 minutes with lid on pan.
Spray a seperate pan with Fry light and gently saute garlic, leeks and mushrooms until soft, then add the broccoli.
When the fish is lightly cooked, drain the milk, reserving for the sauce, and flake the fish into small chunks, removing any bones and skin. Add the fish to an ovenproof dish, then add the leek mixture and stir in well.
In a seperate pan, melt the bertolli spread. Remove from heat and stir in the flour. Add a little of the reserved milk and mix to a smooth paste. Gradually add the rest of the milk, stirring all the time to prevent lumps forming.
Return to the heat, and bring to the boil, stirring all the time until thickened. Stir in 50g of the cheese.
Place the sauce in the ovenproof dish with the other ingredients and mix well. Arrange sliced potatoes on the top, sprinkle with remaining cheese an bake in the oven for approx 20mins at 200*C. Serve with free veg of your choice.