Creamy Fish Pie
Instructions
1. Remove the skin from the fish and cut into 4cm cubes.
2. Pour the milk into a deep frying pan and put in the bay leaf. Add the fish; bring to simmering point and cook for 7-8 minutes until just cooked. Remove the fish from the milk, strain the liquid, and leave on one side.
3. Transfer the fish to the bottom of a 1.75-litre shallow ovenproof dish.
4. Melt the butter in a saucepan, stir in the flour, and cook for about a minute, stirring constantly until you have a smooth paste. Gradually add the warm poaching liquid and bring to a simmer. Once the sauce has thickened, turn the heat off and stir in the Philadelphia Light followed by the parsley. Pour over the fish and leave on one side to cool.
5. Heat the oven to 180C/gas 4. Thinly slice the sweet potatoes and finish with a little olive oil. Arrange in an overlapping layer over the fish. Bake the pie for about 25 minutes until the top is golden and the filling hot.
