Ocean pies with chive mash
Serves 4 Ready in about 1 hour
4 medium eggs
200ml fish stock, cooled
200g fat-free natural Greek-style yogurt
100g extra-light soft cheese
15g finely chopped fresh flat-leaf parsley
400g fresh fish-pie mix
2 carrots, peeled and diced
200g green beans, finely chopped
1 red pepper, deseeded and diced
Courgettes, cut into batons and steamed or boiled, to serve
For the topping:
700g floury potatoes, such as Maris Piper, peeled and roughly chopped
100ml vegetable stock
1 large egg, beaten
30g finely chopped fresh chives
1 Boil the eggs for 7-8 minutes. Drain, cool under cold running water, then peel and halve.
2 For the topping, boil the potatoes for 15-20 minutes, or until tender. Drain, return to the saucepan with the veg stock and mash well. Leave to cool, then stir in the beaten egg and the chives and season.
3 Preheat your oven to 200°C/fan 180°C/gas 6. Mix together the cooled fish stock, yogurt, soft cheese and parsley. Put the fish-pie mix, eggs, carrots, beans and pepper in a bowl. Pour over the cheesy stock, season and mix well.
4 Divide the filling between 4 deep individual pie dishes and top each with a quarter of the mash, using a fork to roughen-up the surface (if you prefer, you can use one large ovenproof dish and serve a quarter of the pie per person). Bake for 20-25 minutes, or until lightly browned. Serve with the courgettes.
Syns per serving: 1-1/2
COOK’S edu For a little extra luxury, add 3 finely chopped spring onions to the mash in step 2 and 200g cooked and peeled prawns with the fish and eggs in step 3 – Syns stay the same.
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