
A deliciously moist fish pie with a subtle, smoky flavour that comes from the smoked paprika. It’s lower in fat and less salty than traditional fish pies, but just as tasty.
Serves
6
Prep
15 minutes
Cook
45-55 minutes
Nutritional Information:
Each 382g serving contains (excludes serving suggestion)
- KCal
- 370
- Carbs
- 41.9g
- Fibre
- 7.4g
- Protein
- 24.2g
- Fat
-
10.1g
(Low)
- Saturates
-
1.8g
(Low)
- Sugars
-
13.3g
(Low)
- Salt
-
0.79g
(Low)
- Fruit/Veg Portion
- 2
Ingredients
Ingredients
- 1kg sweet potato, cut into large chunks
- 2 tsp rapeseed oil
- 2 leeks, halved lengthways, then chopped
- 1 heaped tbsp plain flour
- 1 fish stock cube
- 400ml skimmed milk
- good pinch white pepper
- 25g fresh parsley chopped (plus a little to garnish)
- 1 heaped tsp smoked paprika
- 300g pollock, cut into cubes
- 300g salmon, cut into cubes
- pinch black pepper
Method
Method
Recipe tips
- You could make individual fish pies – great for a dinner party, and try adding some prawns or sliced mushrooms too.
- Works well with other fish such as haddock or river cobbler.
- You could use half sweet potato and half potato.
- Freezing instructions: Suitable for freezing once cooked. Then defrost in the fridge and reheat until piping hot throughout.