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Healthier fish pie

Fish pie doesn't need to be off the menu just because you're watching what you eat. We've given this classic recipe a makeover so you can still tuck in and enjoy. This family favourite with a crispy pastry top is deceptively diet-friendly.

  • 5.0 Star
  • Timer Prep 25 min
    Cook 40 min
  • Chart 460.0 cal/
  • Chef hat Medium


Trim and slice the medium leeks. Cut the broccoli into small florets and finely chop the stalk. Chop the fresh dill. Defrost then chill the frozen all-butter shortcrust pastry. Grate the reduced-fat mature Cheddar cheese.


  1. 1 Put the haddock and salmon in a large saucepan with the bay leaf and milk. Cover and bring to the boil, reduce the heat and poach for 5 minutes; set aside to cool. Move on to the next step while you wait.
  2. 2 Meanwhile, cook the leeks and broccoli in boiling water for 3 minutes; drain and set aside to steam dry.
  3. 3 Lift the fish out of the saucepan, transfer to a plate and flake into bite-sized pieces.
  4. 4 Strain and reserve the milk.
  5. 5 Put the leeks and broccoli into a pie dish and add the cooked fish and prawns. Scatter over the capers.
  6. 6 Melt the spread in a small saucepan, add the flour and cook, stirring, for 1 minute.
  7. 7 Remove from the heat and gradually stir in the wine until smooth, then whisk in the reserved milk.
  8. 8 Bring to a boil and bubble for 1-2 minutes, stirring constantly, until thickened.
  9. 9 Season to taste, then stir in the soft cheese and dill. Pour over the pie filling and leave to cool.
  10. 10 Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens).
  11. 11 Grate the pastry and sprinkle it over the filling, followed by the cheese.
  12. 12 Bake for 25-30 minutes until golden.

2 Reviews

  • Andy

    Fantastic, my partner said it was the best fish pie she had eaten!

  • Katie

    Delicious everyone loved it. Pastry topping was ingenious for my low carb guests. I put some boiled eggs in too as no fish pie is complete without eggs

  • Average per serving
  • Calories 460.0kCal
  • Fat22.6g
  • Saturated6.9g
  • Salt2.53g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg