A healthy fish pie recipe

Posted by Nathan Lloyd | 15/01/2014 | Category: Food

Many of us make New Year resolutions to eat a healthier diet.  But sticking to this resolution can often feel like a real challenge.  However, eating healthily doesn't have to be a massive sacrifice and can prove to be both delicious and much easier than you may think.

And don’t let the current cold weather put you from off eating healthy.  You can still put together hearty meals that all the family can enjoy.  How about a scrumptious, yet healthy fish pie with broccoli on the side? 

This very simple recipe is detailed below and we would love to hear your feedback at the foot of this article.

Preparation Time:  Around 15-20 minutes
Cooking Time:  Around 50 minutes
Serves:  4 adults


• 700g potatoes - peeled and chopped into 2cm chunks (Maris Pipers are good).
• 25g flour
• 4 haddock fillets or 4 salmon fillets (skin off and bones removed)
• 1 lemon
• 1 peeled carrot
• 4 sprigs of parsley
• 2 sticks of celery
• Half a fresh red chilli
• 425ml 1% fat milk
• 25g low fat spread
• 25g grated reduced-fat hard cheese
• 320g broccoli
• Olive Oil
• Salt & Pepper


Preheat the oven to 200°C/400°F/gas mark 6 and bring a large pan of salted water to the boil.  Pop your peeled spuds into the boiling water and cook for around 12 minutes or until they are soft.

Whilst your potatoes are on the boil, grab yourself a deep baking dish.  Take the peeled carrot and the celery and grate on the coarse side of a grater. 

Use the finer side of the grater to add the zest of a lemon and the chilli.  Finally, chop the parsley and add this to the dish.

Cut the haddock (or salmon) into small chunks and add to the dish.  Squeeze over the juice from the lemon (be careful of those pips), add a little drizzle of olive oil along with a small pinch of salt and pepper.

Mix all the ingredients in the baking dish really well.

You should still have a few minutes left to make the sauce whilst the potatoes are boiling.  To make the sauce, melt the spread slowly over the hob on a low heat, adding the flour and stirring to a paste.  Add the milk, stirring until the sauce bubbles and thickens.  Pour the sauce over the fish and grated vegetables.

Drain your potatoes and return them to a pan.  Add a good lug of olive oil and a pinch of salt and pepper.  Mash the spuds until smooth and spread evenly over the top of the sauce.  Sprinkle the cheese over the mashed potatoes and place in the middle shelf of the oven.  Bake for around 30 minutes until the top is golden brown.

Boil the broccoli for around 6-7 minutes, depending on your preference and serve with the cheese pie.


About The Author: Rob Smyth

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