One pot fish pie

serves 2

preparation time:

15 minutes

cooking time:
25 minutes

ingredients

75g (2¾oz) broccoli, cut into small florets
1 leek, rinsed and sliced
30g (1¼oz) low-fat polyunsaturated spread
30g (1¼oz) plain flour
300ml (½ pint) The Co-operative British semi-skimmed milk
1 tsp Dijon mustard
320g (11oz) pack fish medley
75g (2¾oz) shortcrust pastry, chilled
15g (½oz) Gruyère cheese, grated

method

Preheat the oven to gas mark 6/200ºC/fan 180ºC. Fill a small flame and ovenproof pan with water, bring to the boil and cook the broccoli and leek for 2 minutes. Drain in a colander, set aside.

Melt the low-fat spread into the used broccoli pan. Add the flour and cook for 1 minute, stirring. On a low heat gradually whisk in the milk until smooth, then bring to the boil, stirring until thickened.

Stir in the broccoli, leeks, Dijon, fish medley, and season. If you like, you can now transfer the mixture to two individual dishes. Grate over the pastry and scatter over the cheese. Bake for 25 minutes until pastry is golden, and serve.