Fish Pie

A warm and hearty, very low fat Fish Pie, made with butternut squash mash, served with seasonal vegetables, if desired.

A great value for money, budget meal if frozen white fish is used.

Serves 4 | 5 ProPoints/220 Calories per portion (approx)

Ingredients
800g white fish (200g per person)
2 butternut squash (large)
1 head of broccoli (medium)
2 small carrots (medium)
200ml Bisto Parsley/White Sauce
1 tspn English Mustard (optional) 

Method
1) Peel the butternut squash, remove the seeds and dice into small cubes. Place in a saucepan, cover with water and bring to the boil, with a pinch of salt.  Simmer until the butternut squash is soft.

2) Peel the carrots and cut into circles about 4mm thick. Place in a saucepan, cover with water and bring to the boil. with a pinch of salt.  Simmer until the carrots are soft. Do the same for the broccoli, making sure you have removed any 'tough' stalks from the florets. Alternatively, steam the broccoli in a steamer over the carrots.

3) Wrap the white fish fillets in foil (with a splash of water and a pinch of salt and pepper per fillet) and bake on a tray in the oven for 25-35 minutes, if frozen; fresh fish will only take about 10-15 minutes. Once the fish is cooked, remove from the foil and flake into a oven proof dish.

4) In a jug, make up 200ml of Bisto Parsley/White Sauce as per the package instructions. Add a teaspoon of English Mustard if desired, stirring through the sauce.  Pour over the flaked fish. 

5) Drain and place the broccoli and carrot amongst the flaked fish and sauce.

6) Drain the butternut squash and mash until all lumps are removed. Spread over the top of the fish/broccoli/carrots. Use a fork to 'score' the top of the mash, then place under a hot grill until the mash begins to go brown and crisp. Serve each person with a quarter of the pie.

Notes/Ideas
We have deliberately left the type of fish used here vague, only describing 'white' fish. You can buy different types of white fish such as cod and pollock, either frozen or fresh.  To keep the cost low, we used frozen pollock in our meal for the photo.  Avoid fish such as salmon or smoked haddock, as these contain more calories/ProPoints.

Substitute one of the butternut squash with 200g of potato to increase the carbohydrate in the meal. This will add approximately 40 calories/1ProPoint per portion.

For an extra 50 calories/1ProPoint per person, you could make up another 200ml of Bisto Parsley/White Sauce to pour over the top of the pie once served.

Although the recipe makes enough for 4 servings, you may also choose to add some extra vegetables as a side, as we have done in the photo.