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Ingredients

50g reduced-fat margarine spread
1 medium brown onion, chopped
2 medium carrots, peeled, chopped
3 celery stalks, chopped
1/4 cup plain flour
2 cups reduced-fat milk
1/2 cup reduced-fat grated tasty cheese
2 teaspoons English mustard
2 tablespoons lemon juice
1/4 cup chopped fresh flat-leaf parsley leaves
800g firm white fish fillets (such as ling or blue eye), cut into 3cm pieces
1 large sebago potato, peeled
1 tablespoon olive oil

Method

Step 1 Preheat oven to 220°C/200°C fan-forced. Lightly grease a 6cm-deep, 10 cup-capacity baking dish. Melt spread in a heavybased saucepan over medium heat. Add onion, carrot and celery. Cook, stirring occasionally, for 8 to 10 minutes or until onion has softened.
Step 2 Add flour. Cook, stirring, for 1 to 2 minutes or until coated. Gradually stir in milk. Cook for 5 minutes or until mixture boils and thickens. Stir in cheese, mustard, lemon juice and parsley. Remove from heat. Add fish. Stir to combine.
Step 3 Grate potato into a bowl. Squeeze out excess moisture. Add oil. Stir to coat. Season with pepper. Spoon fish mixture into prepared dish. Spoon over potato mixture. Bake for 30 minutes or until golden and bubbling at edges. Serve.

Reduced fat fish pie

How to make Reduced fat fish pie

Ingredients

Method