Cod & leek pie with soya mash

A healthy version of cod and leek pie - compare the nutritional information below and you'll see how much better this pie is than traditional ones

Serves: 4
Cost: £3.09 per portion

Cod and leek pie made with dairy cream and butter (per portion)
375 calories
19.5g fat
9g saturated fat

Cod and leek pie made with Alpro soya alternative to single cream (per portion)
326 calories
11g fat
1.8g saturated fat

What you need:

• 500g approx skinless/boneless chunky Cod
• fillet, cut into large chunks
• 2 medium leeks, finely shredded
• 1 tbsp light and mild olive oil
• 225g baby spinach leaves
• Ground black pepper
• 250g Alpro soya cream alternative

Alpro mash:

• 4-5 large floury potatoes (King Edwards/Maris
• Piper are great) peeled
• 4 tbsp Alpro soya cream alternative
• 1 dessertspoon low fat margarine
• Ground black pepper
• Generous pinch of fresh grated nutmeg

What you do:

1. Preheat the oven to 200ºC/400ºF/Gas Mark 6
2. Place prepared cod into a medium size ovenproof dish.
3. Gently sweat the shredded leek with the olive oil for 10 minutes over a very gentle heat to soften without browning. Add spinach to the pan and cook for 1-2 minutes until spinach just wilts. Season well.
4. Put half the mixture around the fish. Liquidise remainder with the Alpro cream alternative to make a creamy sauce. Pour around the fish.
5. Prepare the mash. Cut potato into even sized pieces and boil until tender. Drain and add remaining ingredients. Mash until smooth. Spoon onto prepared fish and spread potato out with a flat edged knife.
6. Rest dish on a baking sheet and cook for 25 minutes, until the potato is golden and the sauce is bubbling around the edge of the dish.

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