How To Make The Ultimate Makeover: Fish Pie
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Serves:
Ingredients
- 500g of white fish fillets, such as cod or haddock
- 500g of potatoes, peeled and diced
- 1 onion, finely chopped
- 2 carrots, peeled and diced
- 200g of frozen peas
- 300ml of low-fat milk
- 2 tablespoons of cornstarch
- 2 tablespoons of fresh dill, chopped
- Salt and pepper to taste
Instructions
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Preheat the oven to 180°C (350°F). Place the fish fillets in a baking dish and bake for 15 minutes or until cooked through. Remove from the oven and set aside.
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In a large pot, boil the diced potatoes until tender. Drain and set aside.
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In a separate pan, heat some olive oil and sauté the onion and carrots until softened.
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Add the frozen peas and cook for another 2 minutes. Remove from heat and set aside.
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In a small saucepan, heat the milk over medium heat. In a separate bowl, mix the cornstarch with a little water to make a slurry.
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Slowly pour the cornstarch slurry into the heated milk, stirring continuously until the mixture thickens.
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Add the dill to the milk mixture and season with salt and pepper.
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Flake the cooked fish fillets into chunks and add them to the sautéed vegetables.
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Pour the milk mixture over the fish and vegetables, stirring gently to combine.
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Transfer the mixture to a baking dish and spread the mashed potatoes over the top.
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Bake in the preheated oven for 25 minutes or until the top is golden and bubbling.
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Serve hot with a side salad or steamed vegetables.
Nutrition
- Calories : 325kcal
- Total Fat : 4g
- Saturated Fat : 1g
- Cholesterol : 67mg
- Sodium : 187mg
- Total Carbohydrates : 47g
- Dietary Fiber : 6g
- Sugar : 7g
- Protein : 31g
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