Cheesy Topped Fish Pie
Serves 4
  • 500g of white fish (skin and bones removed), cut into bite size pieces
  • 800g of white potatoes (or you can use a mixture of white and sweet, or carrot for variation)
  • chicken stock
  • 1 small onion, halved and sliced
  • small pinch of nutmeg
  • handful of fresh parsley, chopped
  • 115g/(4oz) fat free cream cheese (1 HEa)
  • 1 cup (240ml) of semi skimmed milk (1 HEa)
  • 1 cup (240ml) of fish stock
  • 1 tablespoon of salted butter (this gives a lovely buttery flavour, but you can omit if you prefer) (5 syns)
  • ½ cup/120ml of frozen peas
  • ½ cup/120ml of frozen sweetcorn
  • 2 eggs
  • 60g/(2oz) cheddar cheese (2 HEa's)
  • salt and black pepper
  • low calorie spray
  1. Preheat oven to 200c or 400f (gas mark 6)
  2. Place potatoes in a saucepan, just cover with some chicken stock, bring to a boil, reduce heat and simmer until they easily fall apart with a fork.
  3. Drain stock and mash until smooth, stir in the two eggs.
  4. Spray a pan with some low calorie spray, add the onion and gently fry to soften.
  5. Add the butter, cream cheese, milk, fish stock, nutmeg and parsley and whisk until you have a smooth sauce.
  6. Season with salt and black pepper as needed.
  7. Add the white fish, and continue to simmer, just until fish starts to go white (no longer translucent)
  8. Remove from heat and add to an oven proof dish
  9. Add the peas and sweetcorn
  10. Top with the potatoes and gently spread across evenly with the back of a fork.
  11. Top with the cheddar and bake in the oven for approx. 40 mins, until cheese on top is melted and lightly golden.
  12. Serve with your choice of sides.
Recipe by Slimming Eats at