Creamy fish pie topped with cheesey sweet potato
| 150 | g cod |
| 1 | tbsp margarine |
| 1 | tbsp plain flour |
| 6 | oz milk |
| 4 | oz peas |
| 4 | oz sweetcorn |
| 2 | oz mushrooms |
| 2 | sweet potato |
| 1 | oz cheddar |
- Peel potatoes, cut into 1" chunks and boil until tender.
- Meanwhile, skin the cod and cut into large chunks. Place in a shallow pan. Pour over milk and bring to boil. Simmer for 5 mins.
- Remove fish and place in in a 3-4 inch deep oven proof dish . Set milk aside.
- Melt margarine in the pan and add flour. Cook for 1 min then remove from heat and slowly add the milk. Continue stirring until thickened to a stiff pouring consistency. Add more milk if required.
- Sprinkle peas, sweetcorn and mushrooms over the fish, season well and pour over the thickened sauce.
- Drain the potatoes, mash with a fork and spread evenly on top of the fish and vegetables. Sprinkle grated cheddar cheese oin to and bake for 40 minutes.
Fish, Main Dish, English
| Nutrition Facts | ||||||
Serving Size 440.9g |
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Amount Per Serving |
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Calories 414 Calories from Fat
91 |
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% Daily Value* |
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Total Fat
10.1g 16%
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Saturated Fat
2.9g 15%
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Cholesterol
51mg 17%
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Sodium
300mg 13%
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Total Carbohydrates
50.8g 17%
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Dietary Fiber
8.5g 34%
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Sugars
17.2g |
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Protein
31.9g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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