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Luxury fish pie

Pub-style pie at home

EVERYDAY EASY

Serves 4

* (if the fish hasn’t been previously frozen)

Ready in about 1 hour 20 minutes

1kg floury potatoes, such as King Edward, peeled and cut into chunks

Low-calorie cooking spray

1 medium fennel bulb, halved and thinly sliced

2 medium leeks, thinly sliced

200g button mushrooms, halved

400ml skimmed milk

300g skinless and boneless undyed smoked cod or haddock fillets

300g skinless and boneless chunky white fish fillets, such as coley, cod or haddock

200g cooked, peeled king prawns

3 level tbsp cornflour

2 large egg yolks

3 tbsp finely chopped fresh dill

1 Boil the potatoes for 15-20 minutes, or until tender. Meanwhile, spray a non-stick pan with low-calorie cooking spray and place over a medium heat. Add the fennel, leeks, mushrooms and a splash of water, and season. Cook for 10 minutes, or until soft, then transfer to a large, ovenproof dish using a slotted spoon.

2 Put the milk and both the smoked and unsmoked fish fillets into a wide, lidded saucepan and bring to a simmer. Cover and cook for 4 minutes, until the fish is just cooked through. Lift the fish onto a plate and pour the milk into a jug. Flake the fish into the fennel and leek mixture, add the prawns and gently mix everything together.

3 Preheat your oven to 200°C/fan 180°C/gas 6. In a non-stick saucepan, mix the cornflour with 3 tbsp cold water to make a paste. Add the reserved poaching milk and bring to the boil, stirring continuously. Remove from the heat, season to taste and pour over the pie filling.

4 Drain the potatoes and mash until smooth. Stir in the egg yolks and dill, and season to taste. Evenly spoon the mash over the filling and rough up the surface with a fork. Bake for 30-35 minutes, or until piping hot and golden brown. Divide between 4 plates to serve.

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About Slimming World

Winter-proof your weight loss with the new November/December issue of Slimming World magazine! Kick-start your party-season slim-down with our exclusive eating plan; meet seven real-life slimmers who between them have lost over 57st; and make a real occasion of mealtimes with our show-stopping family feasts. Plus how to strike stress off your to-do list, get fitter in your front room and raise a glass to weight loss this winter. Download your fun-packed issue now!

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