INGREDIENTS (serves 2):
1 x pack fish pie mix (salmon, haddock and cod)
1/2 x red onion, diced
1/2 x chicken stock cube
2 x tbsp. low fat cream cheese
1 x tbsp. nutritional yeast flakes (optional)
1 x cup frozen peas
2 x medium sweet potatoes
1 x tsp olive oil
Salt and pepper for seasoning
Heat the over to 180degrees
Heat a drizzle of oil in a medium sized saucepan and cook the onion on a medium heat for 3 – 4 minutes until soft.
Dissolve the stock cube in 200ml boiling water and add to the onions
Tip the fish in with the onions and stock and boil gently for 3 – 4 minutes to lightly cook the fish
Add the frozen peas, stir through and let the mix reheat back to a simmer
Spoon in the cream cheese, stir well, and season with salt and pepper, and the nutritional yeast if using.
Leave on the lowest heat to just bubble gently whilst you prepare the potato topping.
Peel and chop the sweet potatoes into chunks. Place in a small pan of boiling water and cook for 8 – 10 minutes or until very soft.
Drain well and return to the pan, add the tsp olive oil and mash to a puree.
pour the thickened fish mix into the bottom of a small casserole dish, then gently top with the sweet potato mash.
Pop the dish in the oven for 20 minutes, then serve – delicious!