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Lighter Fish Pie

Name: Lighter Fish Pie
Prep time: 20 min
Yield: 4
Ingredients: 500g Seafood pie mix; 300ml Full Fat milk; 1 leek & celery stick, diced; 1 carrot, diced; handful of frozen peas & sweetcorn; 100ml of white wine or a wine stock cube & 100ml water; fish stock cube; 1 heaped tsp of cornflour; Fresh dill, chopped (dried ok to; 60g wholemeal breadcrumbs

Vegetarian

This classic fish pie takes a little effort but we promise you it's worth it! If you have leftovers, just add some fish stock or milk for delicious chowder the next day. We use full fat milk, as the lighter varieties will split, worth the half bite for a sensational fish supper

Preparation Time	20mins
Cooking Time	10mins
Level	Medium
Serves	4
Bites	0.5

Ingredients

500g Seafood pie mix

300ml Full Fat milk

1 leek & celery stick, diced

1 carrot, diced

handful of frozen peas & sweetcorn

100ml of white wine or a wine stock cube & 100ml water

fish stock cube

1 heaped tsp of cornflour

Fresh dill, chopped (dried ok to

60g wholemeal breadcrumbs

Method

In a large heavy saucepan, add some spray oil oil and cook the leeks, carrot and celery under a very low heat for about 10 mins, stirring often. Add the wine or water & stock cube and cook until water has evaporated. Add the milk, stock cube, peas & sweetcorn and bring to a gentle simmer. Add the cornflour mix and stir until you have a nice consistency. Season to your liking. Gently fold in the fish and cook for 5 minutes. The fish wont be completely cooked through yet but it will continue cooking in the oven. Stir in the herbs and place into a baking dish. Top with breadcrumbs or potatoes and bake in a preheated hot oven (220 degrees) until the top is golden and bubbling. Ours was ready in about 10 minutes. Serve with your favourite greens