There’s action aplenty under all that fabulous fluff.
Ingredients
- 400 g even-sized Carisma potatoes
- 1 tsp extra virgin olive oil
- ½ leek, thinly sliced
- 100 g broccoli, cut into small pieces
- 125 g button mushrooms, thinly sliced
- 1½ Tbsp wholemeal plain flour or gluten-free plain flour
- 1 tsp curry powder
- 1¼ cups (310 ml) low-fat milk
- 300 g boneless firm white fish fillets, cut into 2.5 cm pieces
- 0.33 cup (35 g) grated reduced-fat cheese
- 2 tsp light margarine
- 2 Tbsp low-fat milk
How to Make It
- Preheat oven to 190°C (fan-forced). Line an oven tray with baking paper. Put potatoes in a medium saucepan and cover with plenty of cold water. Bring to the boil over a high heat. Reduce heat to medium and cook, partially covered, for 15-20 minutes or until tender when tested with a skewer. Drain and set aside.
- Meanwhile, heat oil in a medium non-stick frying pan over a medium-high heat. Add leek, broccoli and mushroom. Cook, stirring often, for 5-6 minutes or until leek softens. Set aside.
- Put flour and curry powder in a medium saucepan. Gradually whisk in milk. Cook over a medium heat, stirring, until the sauce thickens and comes to a simmer. Cook for 1 minute. Add fish and ¼ cup of the cheese. Stir gently to combine. Add mushroom mixture and stir well.
- Spoon fish mixture into a shallow 750 ml (3 cup) ovenproof dish. Peel potatoes and return to pan. Add margarine and mash until almost smooth. Add extra milk and beat until smooth.
- Spread mashed potato over fish mixture. Use a fork to fluff up surface of potato. Sprinkle over remaining cheese. Put dish on prepared tray. Bake for 20 minutes or until golden brown and cooked through. Divide between serving bowls and serve.