Classic meals with a healthy twist!

FISH PIE

SERVES: 6 PREP: 15 mins COOK: 30 mins FREEZE: Yes

400g (14oz) trimmed leeks, thickly sliced 500g (1lb 2oz) Cod, salmon and smoked haddock 150g (5oz) Raw king prawns 525g (1lb 2oz) jar white sauce 200g (7oz) frozen peas 1kg (2.2lb) white potatoes 4 tbsp snipped chives 1 Preheat the oven to 200¡C/400¡F/Gas Mark 6. Cook the leeks in a pan of boiling water for 3 mins until tender, then drain and cool under running water. 2 Tip the leeks into a large bowl and gently mix with the fish, prawns, sauce and peas. Spoon into a heatproof dish. 3 Peel, chop and boil the potatoes, then mash with a little skimmed milk and beat in the chives. Spoon the chive mash on top of the fish pie filling then sit the dish on a baking tray. Bake for 30 mins until the mash is golden, the filling is piping hot and the fish and prawns are completely cooked through. Per serving: 330 cals 4.5g sugar, 12.7g fat (5.1g sat fat)