400g carrots, peeled and roughly chopped
300g swede, peeled and roughly chopped
1 large egg, beaten
4 tbsp fat free natural yogurt
Salt and freshly ground black pepper
300g fat free natural yogurt
4 tbsp chopped fresh dill
2 tbsp chopped fresh flat-leaf parsley
200g skinless cod fillets, cooked and cut into large bite-sized pieces
200g skinless smoked haddock fillets, cooked and flaked
3 hard boiled eggs, peeled and quartered
200g cooked and peeled prawns
Juice of ½ a lemon
Start by making the topping. Put the carrots and swede into a large pan of lightly salted boiling water and cook for 25-30 minutes, until tender. Drain, return to the pan and mash. Allow to cool, stir in the beaten egg and yogurt, season and set aside.
Preheat the oven to 200°C/180°Fan/Gas 6.
Place the yogurt, quark, dill and parsley in a saucepan and warm gently. Add the cod and haddock and cook for 5 minutes.
Place the quark and fish mixture in a large mixing bowl with the hard boiled eggs, prawns and lemon juice, season and mix well. Transfer this mixture to a deep, ovenproof dish. Spoon the topping over the surface, then ruffle with a fork. Place in the oven and bake for 20-25 minutes until the topping is lightly browned.
You can change the fish to suit your taste – salmon is particularly tasty or smoked haddock, prawns and Alaska pollack all work well. Topped with swede and carrot mash, it’s a great way of packing in some extra veggies. Go to for hundreds of quick, tasty and easy meals made from everyday foods