Fish Pie

I make fish pie differently every time I make it, which isn't often enough. Last night's was very delicious and went like this:

1 sachet parsley sauce mix
300 ml semi-skimmed milk
2 skinless and boneless coley fillets
Frozen peas and broad beans (didn't measure, but just a "nice amount")
Left-over mashed potato (probably 1 serving!)
1 tin cannellini beans, drained and rinsed
A little Cheddar cheese, grated

Make up parsley sauce according to the instructions on the packet. Add the frozen vegetables and the fish, which you have allowed to thaw just enough to be able to cut into cubes. Bring back to the boil. Season - just salt and pepper, it doesn't want much more, and place in oven-proof dish.

Purée the cannellini beans in a food processor, then mix with the mashed potatoes. This lowers the overall GI of the dish and makes it more sustaining. Spread this mix on top of the fish, sprinkle with grated cheese, if liked, and cook at Mark 5 for about 30 minutes. Serve with a green vegetable.

Food diary for Thursday 27 January:

Early: Earl Grey tea, no milk or sugar.

Breakfast: 2 slices toast with peanut butter, banana and just a sprinkle of sugar. Slice Edam.

Lunch: Cornish Pasty with baked beans; 1/2 "diet" frozen yoghurt (delicious, and Lidl hasn't had them for simply ages - but the helpings are huge!).

Snack: Wholemeal crust with soft cheese

Supper: Fish pie and Brussels sprouts; profiteroles (tub of, from Lidl).

Later: Red bush tea.

A little over 1 litre water. No exercise except for popping round Lidl.