This easy fish pie recipe is the ultimate comfort food. It’s perfect served with green beans or garden peas for an extra dose of vitamin-packed veg. This classic fish pie will take around 1hr and 20 mins to make and cook and is well worth the wait. This family-sized meal serves 6 people in total and any leftovers can be stored in the fridge for up to 2 days or frozen if preferred. A portion of this mouth-watering dish works out at only 408 calories per serving. The best part of this mash-topped fish pie is the creamy, rich filling which is made with milk and infused with onion. The white fish fillet and smoked haddock make a delicious combination in this pie. Top with a generous helping of cheese for an extra golden and crisp finish.
- 1.8kg cubed potatoes
- 75g low fat spread
- 50g plain flour
- 575ml semi-skimmed milk
- 1 bay leaf
- 6 black peppercorns
- ½ small onion
- 450g white fish fillet
- 225g smoked haddock
Put the potatoes in a pan and cover with water. Bring to the boil and simmer for 15 mins. Drain and mash with 25g of the low fat spread.
Put the milk in a large pan with the bay leaf, peppercorns and onion. Slowly bring to the boil and remove from heat. Remove and discard bay leaf, peppercorns and onion.
Put 50g low fat spread in a large pan and heat gently until melted. Add 50g plain flour and cook gently for 1 to 2 mins, stirring constantly. Remove from the heat and gradually whisk in reserved milk. Return to the heat and bring to the boil, whisking constantly until thickened.
Put the fish, skinned and cut into large chunks, in the base of an oven-proof dish, pour over the sauce and spoon the mashed potato over the top. Bake in a preheated oven at 190°C (gas mark 5) for 25 mins until potato is golden. Serve the fish pie immediately.
Video of the Week
Unsure what white fish to ask for? Pollack, cod and haddock all work well in this pie.