By Rebecca Heslop
infoodieheaven.com

Fish pie, topped with mashed potato, crammed full of veggies and only a sprinkling of cheese, it’s a healthier version of the childhood classic, plus it’s gluten free too. You can thank me later!

INGREDIENTS
Serves 4

1kg potatoes, peeled and chopped into small chunks.

Milk and butter for mashing.

25g butter.

1 onion, peeled and diced.

1 leek, washed and chopped into slices.

25g corn flour (make sure it’s gluten free).

400ml milk.

Low fat cheddar cheese, a handful grated.

1 tsp wholegrain mustard.

100g frozen peas.

2 x frozen fish pie mix (You can buy these from any supermarket. Each pack is around 300g in weight).

METHOD

Heat the oven to 200C.

Put the potatoes in a large pan, cover with water and bring to the boil. Cook until the potatoes are tender. Once cooked, drain and return to the pan. Mash the potatoes first, before adding a splash of milk and a knob of butter. This is the best way to make creamy mashed potato. Mix thoroughly and put to one side.

While the potatoes are cooking, you can prepare the fish pie mix. In a large pan, melt the butter and sweat the onions and leek gently on a medium heat for a couple of minutes. Once they have softened a little bit, add the corn flour and then gradually whisk in the milk. Keep stirring with a whisk as you want to avoid any lumps! Cook for five minutes until the sauce as thickened.

Remove the sauce from the heat and add the cheese, wholegrain mustard, frozen peas and frozen fish pie mix. Mix everything together well.

Spoon the fish pie mix into an ovenproof dish, and top with the mashed potato. Use a fork to ruffle the top of the pie. Bake in the oven for 30 minutes until the potato is golden on top. Alternatively, you can cover the pie and pop in the freezer for another day.