Lighter Creamy Mixed Fish Pie

Lighter Creamy Mixed Fish Pie

Recipe by Ross Evans
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  • 1 tbsp Rapeseed Oil

  • 1 Large Onion, peeled and finely chopped

  • 2 Large Carrots, washed and diced into 0.5cm pieces

  • 1 Large Leek, cleaned, halved lengthways, and sliced

  • 500ml Semi-Skimmed Milk

  • 3 tbsp Cornflour

  • 2 tbsp Wholegrain Mustard (optional)

  • 2 tbsp Black Pepper

  • 1 Handful of fresh Parsley Leaves, chopped finely

  • 150g Frozen Peas, defrosted and excess water drained

  • Potatoes
  • 3 or 4 Large Potatoes, washed and cut into 3cm pieces

  • 1 Large, Sweet Potato, washed and cut into 3cm pieces

  • Fish
  • 150g Cod

  • 150g Smoked Haddock

  • 150g Salmon

  • 100g Raw King Prawns

  • Toppings
  • 30g Reduced fat cheddar cheese, finely grated

  • 20g Golden Breadcrumbs

  • 1 Handful of fresh Parsley leaves, chopped finely

  • Serve with
  • A medley of green vegetables, such as broccoli, green beans, peas or kale.


  • Preheat the oven to 180 degrees Celsius.
  • Put a frying pan on a medium heat and add 1 tbsp rapeseed oil. Fry the onions, carrots, and leeks until soft and tender for approximately 8 minutes. Remove from the heat.
  • Boil a pan of water and add the chopped potatoes and sweet potatoes. Cook for approximately 20 minutes until soft when poked with a knife. Drain and mash the potatoes, adding 2tbsp of the skimmed milk. Set to one side.
  • Heat the remaining milk in a frying pan until it is simmering. Be careful not to boil the milk. Put the cornflower in a cup, add 3 tbsp of cold water and mix to form a smooth paste. Add the paste to the simmering milk and increase the heat slightly, making sure you are constantly stirring the mixture. Once the milk has thickened slightly, add the wholegrain mustard (optional) and black pepper.
  • Put 1 tsp of the chopped parsley to one side, then stir in the remaining parsley and the peas to the milk mixture. Mix in the fish and prawns. Place the mixture into a deep ovenproof baking dish.
  • Spoon the mashed potatoes on top of the fish mixture and spread it over the surface. Using a fork, slightly rough up the top of the pie by dragging the fork through the mashed potatoes. Sprinkle the grated cheese, breadcrumbs, and chopped parsley over the top.
  • Bake in the oven for 45 minutes until steaming/bubbling in the centre and the cheese has turned a golden brown on top.
  • Serve hot with green vegetables, such as broccoli, green beans, peas or kale.

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