Fish pie with leeks & tarragon
Prep: 5 mins • Cook: 40 mins
SERVES 4
• 600 g potatoes, diced
• 45 g low-fat spread
• 600 ml skimmed milk
• Calorie-controlled cooking spray
• 2 leeks, trimmed and thinly sliced
• 25 g plain flour
• 80 g WW Reduced Fat Grated Mature Cheese
• 1 tbsp fresh tarragon, finely chopped
• 350 g fish pie mix
• 150 g raw king prawns
• 200 g green beans, trimmed
• 200 g Tenderstem broccoli
PUT the potatoes in a pan, cover with cold water and bring to a boil. Simmer for 15 minutes or until the potatoes are tender. Drain and return to the pan, then mash with 15 g of the spread and 100 ml skimmed milk, then set aside. Preheat the oven to 200 c/fan 180 c/gas 5. Meanwhile, mist a large non-stick pan with cooking spray and fry the leeks gently for 5-6 minutes until soft.
Remove from the pan and set aside. Reduce the heat to medium. Melt the remaining spread in the pan, then add the flour and cook, stirring, for 1 - 2 minutes. Gradually whisk in the remaining milk until smooth and combined. Increase the heat and bring the mixture to a simmer. Cook for 4-5 minutes, stirring occasionally, until the mixture has thickened. Season to taste then whisk in 60 g of the cheese and the tarragon. Fold the fish pie mix and prawns into the sauce, then spoon into a 20 cm square baking dish. Meanwhile, cook the beans and broccoli in a steamer set over a pan or boiler for 5-7 minutes until just tender. Serve the fish pie with the veg.