Fish Pie

(SERVES 4)

• 225 g/8 oz cod or haddock fillet, skinned
• 375 ml/13 fl oz/1 ½ cups milk
• 50 g/2 oz/ ½ cup frozen peas
• 20 g/ ¾ oz/3 tbsp plain (all-purpose) flour
• 40 g/1 ½ oz/3 tbsp low-fat spread
• Salt and freshly ground black pepper
• 30 ml/2 tbsp chopped parsley
• 450 g/1 1b potatoes, cut into small pieces
• 2 eggs, scrubbed under the cold tap

To Serve:

• Green Beans with Cherry Tomatoes

Put the fish in a saucepan with 300 ml/ ½ pt/ ¼ cups of the milk. Add the mushrooms and peas. Bring to the boil, cover, reduce the heat and simmer gently for about 8 minutes or until the fish is tender. Lift out the fish, mushrooms and peas with a draining spoon and transfer to a flameproof serving dish. Flake the fish roughly with a fork, discarding any bones. Blend half the remaining cold milk with the flour and stir into the fish milk with a third of the low-fat spread. Bring to the boil and cook for 2 minutes, stirring all the time. Season to taste and stir in the parsley. Pour over the fish mixture in the dish and mix in. Boil the potatoes and the eggs in their shells in salted water for ten minutes until the potatoes are tender. Drain and plunge the eggs into cold water. Mash the potatoes with the remaining. Milk and half the remaining low-fat spread. Shell and chop the eggs and add to the fish mixture. Pile the potato on top and dot with the remaining low-fat spread. Place under a hot grill (broiler) until the potato is browned and the mixture is piping out. Serve with Green Beans with Cherry Tomatoes.