240gm mashing potatoes
240gm pink sweet potatoes
150gm butternut
4 haddock fillets
2 cups fat free milk
1 cup frozen peas
1 Tblsp cornflour
½ tsp mustard powder
1 tsp dried dill
2 eggs, hard boiled and chopped
Method
Cook the potato, sweet potato and butternut in lightly salted boiling water.
Drain when cooked and mash well.
Mix the cornflour and mustard to a paste with a little water.
Poach the haddock in the milk until the fish flakes easily.
Remove the fish to a plate and break up into large flakes.
Thicken the milk with the cornflour paste.
Add the peas, chopped egg and dill.
Fold in the flaked fish.
Tip the fish mixture into an oven-proof dish.
Gently spread the potato and butternut mash over the top.
Grill for 10 - 15 minutes to brown and crisp the top.
Serve with a side salad of baby spinach and rocket.
Adding butternut in with the potatoes gives extra colour – and extra vegetables.
