Autumn! Time to break out the slow cooker! I love any dish that does all the work for me and that saves on washing up and this fish pie does both.

Without the normal potato topping this is a low carb dish which is full of protein.

Serves 4.

350g fish pie mix (defrosted in frozen)
2 tbsp cornflour
115g cooked prawns
115g peas
115g sweet corn
115g reduced fat cream cheese
150ml milk
1 slice of wholemeal bread processed into breadcrumbs
50g low fat cheddar cheese, grated
Seasoning.

Place the fish mix in a large bowl and add the cornflour, stir to combine and coat all the fish pieces with the flour.

Add the prawns, sweet corn and peas and mix together.

Blend the cream cheese and milk together, season and pour over the fish mixture. Stir well to combine and spoon into the slow cooker and cover with the lid.

Cook on high for 2 hours.

Meanwhile mix the breadcrumbs thoroughly with the cheese.

After 2 hours, spoon the breadcrumb mixture over the fish and put the slow cooker inner pot under a medium-hot grill for about 5 minutes until the breadcrumbs are golden and crisp.

Serve with green vegetables and jacket or new potatoes. I served it with jacket sweet potatoes.