‘Skinny’ Fish Pie
This recipe is inspired by the Weight Watchers Fish pie with cauliflower mash but I’ve tweaked it to what we had in the cupboards and how I like my fish pie. It’s not as creamy as a traditional fish pie because I don’t like cream! I served it with green beans.
300g Frozen fish pie mix
1 Cauliflower head
1/2 head Savoy Cabbage
1tsp Plain Flour
150ml 1% Fat Milk
1tsp each of wholegrain and dijon mustard
What I did:
Preheat the oven to 190C.
Peel and chop the potatoes and cauliflower and put the on to boil until soft. Shred the cabbage and boil for 3 or 4 mins until just tender.
Make a rue by melting the butter and adding flour then cooking for around a minute, slowly add the milk while mixing to turn it into a white sauce. Remove it from the heat and add the wholegrain mustard.
In an oven proof dish mix the fish pieces, the cabbage and the sauce. Once it’s soft drain then mash the cauliflower and potatoes adding the dijon mustard and plenty of black pepper to taste.
Top the fish and cabbage with the mash mix and cover with the grated cheddar. Bake for 40 minutes, or until the fish is cooked through and the top is crisp and brown.
Let me know what you think!