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Fish pie

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Fish pie
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
Each 382g serving contains (excludes serving suggestion)
KCal
370
Carbs
41.9g
Fibre
7.4g
Protein
24.2g
Fat
10.1g
Saturates
1.8g
Sugars
13.3g
Salt
0.79g
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
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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.
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