Each serving contains approximately 500 kcal.
Ingredients
Serves 4
- 2 leeks
- 2 celery sticks
- 1 head broccoli (you need 400g florets)
- 500g potatoes
- 400g boneless and skinless white fish fillets (use any firm white fish such as hake, cod, haddock or pollock)
- 200g boneless and skinless salmon fillets
- 330ml low fat milk (1.5% fat)
- 1 teaspoon rapeseed oil (5g)
- 200g baby spinach leaves
- 2 tablespoons softened butter (30g)
- 2 tablespoons plain flour (30g)
- small bunch chives (7g)
- salt (optional) and freshly ground black pepper
Method
- Preheat the oven to 180°C/350°F. Trim the leeks and cut into thick slices. Trim and dice the celery. Break the broccoli into florets – you'll need 400g in total.
- Peel the potatoes and cut into chunks. Place in a steamer and cook over a medium heat for 15-20 minutes until tender. Remove from the heat, then put a clean tea towel on top and leave for a few minutes to dry out with the lid on.
- Place the fish fillets in a frying pan with 300ml of the milk over a low heat, then cover and simmer for 3 minutes, then turn off the heat and leave to cool. The fish will continue to cook. Remove the fish from the milk and flake into large chunks straight into a small ovenproof dish, discarding any stray bones. Pour the milk into a jug and set aside.
- Wipe out the frying pan again and place over a medium to high heat. Add half the butter and swirl up the sides, then tip in the leeks and celery. Sauté for 2-3 minutes until tender. Stir in the flour and cook for 1 minute, stirring with a wooden spoon. Gradually stir in the reserved milk. Season lightly with salt (optional) and pepper to taste and simmer for another 2-3 minutes until thickened. Add the spinach and stir until wilted down.
- Finely chop with the chives, then stir into the sauce and use to cover the fish. Set aside to allow a skin to form as this will help smooth over the mashed potatoes evenly.
- Mash the cooked potatoes and add the rest of the butter and the remaining tablespoons of milk to give a smooth mash. Spread over the fish filling and bake in the oven for 25-30 minutes until piping hot and golden brown.
- Place the broccoli in a steamer and cook for 2-3 minutes until tender. Divide the fish pie amongst plates to serve with the broccoli.
