If you are a seafood lover, you will definitely want to try out the smoky fish pie recipe. It calls for smoked haddock or cod fillets, but if you would prefer to use another type of fish you can feel free to do so. The fish itself gives you lots of protein and nutrients, and the fresh vegetables only add further to this.

It is a delicious dish that takes no more than an hour to prepare, and one that the whole family will love. It is also a great recipe to prepare for guests when you are entertaining.

Ingredients (Serves 4)

• 900 g smoked haddock or cod fillets
• 600 ml skimmed milk
• 2 bay leaves
• 115 g button mushrooms, quartered
• 115 g frozen peas
• 115 g frozen sweetcorn kernels
• 675 g potatoes, diced
• 5 tbsp low fat natural yogurt
• 4 tbsp chopped fresh parsley
• 60 g smoked salmon, sliced into thin strips
• 3 tbsp cornflour
• 25 g smoked cheese, grated
• salt and pepper

1. Preheat the oven to 200°C. Place the fish in a pan and add the milk and bay leaves. Bring to the boil, cover and then simmer for 5 minutes.
2. Add the mushrooms, peas and sweetcorn to the pan, bring back to a simmer, cover and cook for 5 to 7 minutes. Leave to cool.
3. Place the potatoes in a pan, cover with water, boil and cook for 8 minutes. Drain and mash with a fork or a potato masher. Stir in the yogurt, parsley and seasoning. Set aside.
4. Using a slotted spoon, remove the fish from the pan. Flake the cooked fish away from the skin and place in an oven proof gratin dish. Reserve the cooking liquid.
5. Drain the vegetables, reserving the cooking liquid, and stir into the fish with the salmon strips.
6. Blend a little cooking liquid into the cornflour to make a paste. Transfer the rest of the liquid to a pan and add the paste. Heat through, stirring until thickened. Discard the bay leaves and season to taste.
7. Pour the sauce over the fish and vegetables. Spoon over the mashed potato so that the fish is covered, sprinkle with cheese and bake for 25 to 30 minutes. Serve.

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