This cheesy potato topped fish pie is simple, comforting and perfect for an easy family meal. Flaky fish is mixed into a creamy sauce with vegetables, then topped with fluffy mashed potato and a layer of melted cheese for a delicious golden finish.
It is one of those cosy meals that feels hearty and satisfying, but is actually very easy to make. Serve with some green vegetables or a simple salad on the side for a comforting dinner everyone will love
Calories in Cheesy Topped Fish Pie
This recipe serves 4 and is 464 calories per serving.
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Raw white fish: Use any firm white fish you like, such as cod, haddock, pollock or basa. Make sure the skin and bones are removed, then cut into bite-size pieces so it cooks evenly in the pie.
- Yellow flesh potatoes: These make a lovely creamy mash topping with great flavour. You can also swap some of the potato for sweet potato or carrot for a slightly different twist.
- Chicken/Vegetable Stock: Used to cook the potatoes so they soak up extra flavour. Vegetable stock can be used instead if preferred.
- Fish stock
Adds extra depth of flavour and helps give the filling that classic fish pie taste. If you don't have fish stock, extra chicken or vegetable stock can work too. - Onion: Adds a gentle savoury flavour to the filling as it softens and cooks down. Slice it fairly thin so it blends nicely into the sauce.
- Nutmeg: Just a small pinch adds warmth and works really well with the creamy sauce. A little goes a long way.
- Fresh parsley: Adds a pop of freshness and colour that helps balance the richness of the pie. Flat leaf parsley works especially well.
- 2% milk: Helps create the creamy sauce without making it too heavy. You can use another milk of choice if needed.
- Salted butter: Adds a lovely buttery richness to the sauce. You can leave it out if you want to keep it lighter.
- Frozen peas: A simple addition that brings a little sweetness, colour and extra texture to the filling.
- Cheddar cheese: Gives the mash topping that delicious cheesy finish. A mature cheddar will give the best flavour.
- Egg: Added to the mash to help make it extra rich, smooth and fluffy, while also giving the topping a lovely golden finish as it bakes. Mix it in once the potatoes have been mashed and slightly cooled so it blends through evenly.
- Salt and black pepper: Used to season both the mash and the filling. Adjust to taste.
- Olive oil spray: Used for softening the onion and helping prevent sticking without needing much oil.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Subsitutes
There are plenty of ways to adapt this fish pie depending on what you have on hand. You can add sweetcorn alongside the peas, swap in leeks for a softer savoury flavour, or stir through a handful of spinach at the end. For the topping, you can skip the cheese if you want to keep it lighter, or use a different cheese such as Red Leicester, mozzarella, Parmesan or mature cheddar. A few chopped herbs like parsley, chives or dill also work really well stirred into the mash.
To change up the fish filling, try adding some prawns or shrimp with the white fish, or use a little smoked fish such as smoked haddock for a stronger, more traditional flavour. Boiled eggs are another classic addition if you want to give it more of an old-fashioned fish pie feel. You can also vary the mash topping by using a mix of white and sweet potato or adding some carrot for a slightly different twist.
Sides Suggestions
This cheesy fish pie is rich, creamy and comforting, so I like to serve it with simple sides that add a bit of freshness or extra texture to balance everything out. Greens and lighter veg work especially well, but there are lots of options depending on what you fancy.
- green beans for a simple side that adds colour and a bit of bite
- broccoli, which works really well with the creamy sauce and cheesy mash topping
- asparagus for something a little lighter and more seasonal
- roasted carrots for a little natural sweetness alongside the savoury filling
- cauliflower, either steamed or roasted, which pairs really well with creamy dishes
- tenderstem broccoli for a slightly more delicate green vegetable option
- sweetcorn for an easy family-friendly side
- sautéed spinach if you want something quick and simple
- mushy peas if you want to lean into a more classic fish supper style meal
Storing, Freezing and Reheating
Storing
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Let the fish pie cool before refrigerating.
Freezing
You can freeze this fish pie either as a whole pie or in individual portions. Wrap well and freeze for up to 3 months. Defrost overnight in the fridge before reheating for the best texture.
Reheating
Reheat in the oven until piping hot all the way through. Individual portions can also be reheated in the microwave, although the topping will stay softer this way. If reheating from frozen, it is best to thaw first so it heats through evenly.
More Fish and Seafood Recipes
See more Fish and Seafood Recipes →
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Recipe Card
Cheesy Potato Topped Fish Pie
This cheesy fish pie is the kind of cosy, comforting meal that is perfect when you want something hearty, creamy and full of flavour.
Ingredients
For the mash topping:
- 800g (28oz) of white potatoes (or you can use a mixture of white and sweet, or carrot for variation)
- 1 litre or chicken or vegetable stock
- 1 large egg
- salt and black pepper
- 80g (2oz) cheddar cheese, grated
- olive oil spray
For the filling:
- 1 small onion, halved and sliced
- 455g (1lb) of raw white firm fish (skin and bones removed), cut into bite size pieces
- small pinch of nutmeg
- 2 teaspoons of dried parsley
- 1 cup (240ml) of 2% milk
- 1 cup (240ml) of chicken or vegetable stock
- 1 tablespoon of salted butter
- 2 tablespoons of cornstarch
- ½ cup (85g) of frozen peas
- salt and black pepper
- olive oil spray
Instructions
- Place the potatoes in a saucepan and cover with the chicken or vegetable stock. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are soft and easily break apart with a fork. Drain, reserving the stock.
- Using a potato ricer or masher, mash the potatoes until smooth. Add a little of the reserved stock at a time until you have a smooth, creamy mash, using about 100ml in total. Add the egg and mix until fully combined. Season well with salt and black pepper, then set aside.
- Spray a pan with olive oil spray, add the onion and fry until softened. Add the butter, milk, fish stock, nutmeg, parsley and cornstarch, whisking until smooth. Bring to a boil, then reduce the heat and simmer until the sauce starts to thicken. Taste and season with salt and black pepper.
- Add the white fish and simmer gently for a couple of minutes until it is just starting to turn opaque. Remove from the heat, stir in the frozen peas, then transfer to an ovenproof dish.
- Preheat the oven to 160°C fan, 180°C, 350°F or gas mark 4. Spoon the mashed potato over the fish mixture and spread it out evenly with the back of a fork. Sprinkle over the cheddar, spray the top with olive oil spray, and bake approx 30 minutes, until the cheese is melted and golden.
- Serve with your choice of sides.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free Friendly - use gluten free stock
- ❄️ Freezer Friendly - see storing, freezing and reheating section
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Nutrition Information
Yield
4Serving Size
1 SERVINGAmount Per Serving Calories 464Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 124mgSodium 599mgCarbohydrates 48gFiber 3gSugar 8gProtein 35g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Susan says
Cooked this last night. Really easy and tasty.
Shevy do you have a cookery book out on sale?
Shevy (Slimming Eats) says
Hi Susan, so glad you enjoyed it, we do not have a cook book at present, but you can print off the recipes for your own personal use by using the print function button in the recipe box.
Lisa says
I used 200g of cream cheese and a tablespoon of cornflour just to thicken it up a bit (which will of course add on a few more syns) delicious recipe though. Thank you so much
CydD says
This was SO GOOD!!! Omitted the sweet corn (doubled the peas). The hubby and I just loved this---thank you so much!
Suzy says
This is so good, actually better than full fat fish pie and a lot easier to make. Thanks, we’ve enjoyed your recipes every night for the last two weeks, you’ve been my go to website for healthy food ideas ... and we’re losing weight!
Hayley says
I made this a couple of weeks ago and it was lovely! Making it again tonight.
Everything I have made from slimming eats have been amazing!
Thank you Siobhan xx
Emma says
Hi just wondering if this Recipe can be frozen? Many thanks
Siobhan (Slimming Eats) says
yes this recipe should freeze fine. Enjoy!!