Sally's healthy fish pie

This is a healthy version of this delicious winter family favourite made using skimmed milk instead of thick cream and added mashed parsnip for extra flavour and nutrients - comfort food at its best!

Serves 4

This recipe assumes that you already have some leftover mashed potato to use up. If not, make your mashed potato as usual. You’ll need approximately 400g (14oz) of cooked mashed potato and 200g (7oz) of cooked and mashed parsnips.

Ingredients

200g (7oz) undyed, natural smoked haddock fillet 200g (7oz) salmon fillet freshly ground black pepper1 medium onion, peeled and finely chopped1 large leek, chopped4 tbsp extra-virgin olive oil1 tsp ground cumin4 tbsp plain flour2 tbsp cornflour6 tbsp cold water100g (31⁄2oz) sweetcorn100g (31⁄2oz) cooked peas2 medium hard-boiled eggs, chopped1 handful of fresh parsley, chopped

For the potato topping

400g (14oz) cooked potatoes, mashed 200g (7oz) cooked parsnips, mashed200ml (7fl oz) skimmed milk 2 tbsp extra-virgin olive oil

Equipment:

25 x 15 x 4cm deep baking dish

Method

• Preheat the oven to 180°C/350°F/Gas mark 4

• Make sure the mash for the topping is still warm. If using leftovers you can warm in a microwave in a plastic container then add the skimmed milk and 2 tablespoons extra-virgin olive oil. Combine well and set aside.

• Place the haddock and salmon together in a saucepan, add the skimmed milk and a little freshly ground black pepper and bring to the boil.Reduce the heat and simmer gently for 3 – 4 minutes. Don’t overcook the fish at this stage. Once cooked, drain the fish and set aside, keeping the milk.

• Meanwhile, heat 4 tablespoons of olive oil and cook the onions and cumin in a medium-sized saucepan until soft. Add the milk to the saucepan and stir over a low heat. Then add the cornflour and water, heating and stirring continuously until the mixture thickens.

• Once thick, remove from the heat and add the flaked cooked haddock, salmon, sweetcorn, peas, chopped boiled eggs and parsley. Season well with black pepper and carefully bring together, trying not to break up the fish. Then spoon the mixture into your baking dish.

• Mix the mashed potato and with the mashed parsnip, and a little extra-virgin olive oil, then spoon gently over the cooked fish mixture spreading it evenly with the back of a fork

*Bake for 30 minutes until nicely browned on top