'Fast' fish pie (210 cals per portion)

Fish pie (210 cals)

Ingredients

• 300g Fish (a mixture of smoked and fresh - I used a mix of haddock, smoked haddock and salmon)
• 1 medium onion
• 4 tomatoes chopped
• 40 ml skimmed milk
• 300g cauliflower
• 300g celeriac Root
• 1 teaspoon cornflour
• 1 tablespoon Low fat creme fraiche
• 1 Bay Leaf
• 20g strong cheddar grated (80)
  Directions (preheat the oven to 180 degrees celsius)

	Peel and cube the celeriac. Put in a pan of cold water with a little salt and bring to the boil. Simmer for 10 minutes before adding the cauliflower broken into florets. Cook for a further 10 minutes till the cauliflower is soft.
	Drain the mixture and leave to dry a little with the lid off before mashing with a potato masher. Season with salt and pepper and leave to one side
	Put the fish into a pan with the milk and bay leaf and heat the milk to simmering point. Cook for a minute or two, then cover and take off the heat and leave for 5-10 minutes or until the fish is just cooked through.
	Remove the fish from the pan and leave to one side.
	Soften the onion for about 5 minutes in a small pan with a drop of oil. Add a pinch of salt to help the onion release its juices and aid the cooking process then add in the tomatoes and cook gently for about 10 minutes.
	Make up the fish pies as one large pie (serves 4) or 4 small ones by dividing up the fish mixture.  Add a layer of tomato mixture and then top with the mashed celeriac and cauliflower. Top with the cheddar cheese. Individual pies will take about 15 minutes from warm or 30-35 minutes from chilled. A large one will take 20 minutes from warm and about 40 minutes from chilled. You’ll know when they’re ready as the top will be nicely browned, it will bubble slightly and the smell of fish pie should be wafting through your kitchen.
	This is lovely served with steamed green vegetables or not depending on your calorie allowance.