2 celery sticks
1 head broccoli (you need 400g of florets)
600g mixed boneless fish fillets (use any firm white fish or salmon)
330ml low fat milk (1.5% fat)
1 teaspoon rapeseed oil (5g)
200g spinach leaves (any thick stalks removed)
2 tablespoons softened butter (30g)
2 tablespoons plain flour (30g)
Small bunch flat-leaf parsley (7g)
Small bunch chives (7g)
Salt (optional) and freshly ground black pepper
- Preheat the oven to 180C / 350F / gas mark 4. Trim the leeks and cut into think slices. Trim and dice the celery. Break the broccoli into florets – you’ll need 400g in total.
- Peel the potatoes and cut into chunks. Place in a steamer and cook over a medium heat for 15-20 minutes until tender. Remove from the heat, then put a clean tea towel on top and leave for a few minutes to dry out with the lid on.
- Place the fish fillets in a frying pan with 300ml of the milk over a low heat and bring to a gentle simmer. Cook for 3 minutes, then turn off the heat and leave to cool down. The fish will continue to cook.
- Remove the fish from the milk and flake into large chunks straight into a small ovenproof dish, discarding the skin and any stray bones. Pour the milk into a jug and set aside until needed.
- Wipe out the frying pan and heat with the oil over a medium heat. Add the spinach and allow to wilt down, stirring with a wooden spoon. Tip into a colander to squeeze out any excess moisture and then tuck small balls of it around the fish in the ovenproof dish.
- Wipe out the frying pan again and place over a medium to high heat. Add half the butter and swirl up the sides, then tip in the leeks and celery. Sauté for 2-3 minutes until tender. Stir in the flour and cook for 1 minute. Remove from the heat and gradually pour in the reserved milk, whisking until smooth. Season lightly with salt (optional) and pepper to taste and simmer for another 2-3 minutes until slightly reduced and thickened.
- Remove the leaves from the parsley and finely chop with the chives, then stir into the sauce and use to cover the fish and spinach. Set aside to allow a skin to form as this will help smooth over the mashed potatoes evenly.
- Mash the cooked potatoes and add the rest of the butter and the remaining tablespoons of milk to give a smooth mash. Spread over the fish filling and bake in the oven for 25-30 minutes until piping hot and golden brown.
- Place the broccoli in a steamer and cook for 2-3 minutes until tender. Divide the fish pie amongst plates to serve with the broccoli.
This pie could be prepared ready to cook up to 2 days in advance and kept covered with cling film in the fridge until ready to cook. The extra portions can be put in the fridge within 2 hours of cooking in an airtight container for up to 2 days. Only reheat once in the microwave or in an ovenproof dish covered with tin foil in a preheated oven 180C / 350F / gas mark 4 for 20-25 minutes or until piping hot.