Healthy fish pie

• floury potato↗500g g

  cut into chunks

• swede↗1medium

  (weighing about 600g/1lb 5oz), cut into chunks

• tub low-fat soft cheese↗200g g

  with garlic and herbs

• vegetable stock↗150ml ml

  (we used low sodium stock)

• cornflour↗4 tsp tsp

  blended with 2 tbsp cold water

• skinless, boneless cod↗650g g

  cut into large chunks

• cooked peeled prawn100g g
• chopped fresh parsley1 tsp tsp

Step-by-step instructions

1. 1

   Cook the potatoes and swede in boiling water until tender (about 20 minutes).

2. 2

   Preheat the oven to 190C/gas 5/fan 170C.While the potatoes and swede cook, put the soft cheese and stock into a large saucepan and heat gently, stirring with a wooden spoon, until blended and smooth. Now add the blended cornflour and cook until thick.

3. 3

   Stir the fish into the sauce with the prawns and parsley. Season with some pepper.

4. 4

   Tip the mixture into a 1.5 litre/2¾ pint baking dish. Drain the potatoes and swede, mash them well and season with black pepper. Spoon the mash over the fish to cover it completely. Bake for 25-30 minutes until piping hot, then transfer to a hot grill for a few minutes to brown the top. Serve with frozen peas or sweetcorn.