[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 month plans only. Offer ends 20/07/2024. See terms.
Photo of Fish pie with cauliflower mash by WW

Fish pie with cauliflower mash

Total Time
3 hr 10 min
2 hr 20 min
50 min
Who doesn’t love a fish pie? This one has all the flavour of the traditional version, but has a healthier cauliflower topping.



750 g, cut into florets

Creme fraiche

2 tbs


1 tbs

Plain flour

1 tbs

Reduced-fat milk

300 ml

Whole grain mustard

2 tsp

Baby spinach

200 g

Skinless salmon

500 g, cut into 3cm pieces

Grated parmesan cheese

2 tbs


  1. Cook cauliflower in a large pan of boiling water for 8-10 minutes, or until completely tender. Drain and set aside in a colander for a few minutes to steam-dry. Transfer to a food processor with crème fraîche and blitz to a purée. Season and set aside.
  2. To make a white sauce, heat butter in a large deep frying pan over a medium heat until frothy. Add flour and stir well to make a paste. Cook over a low heat for 2 minutes, then gradually add the milk, stirring well between each addition, until you have a smooth sauce. Simmer gently for a few minutes, until the sauce thickens. Add mustard, and season well.
  3. Preheat the oven to 200°C. Wilt spinach briefly in the microwave, then squeeze out as much water as possible and add to the sauce, along with the fish. Fold gently to combine. Transfer to a 20cm x 26cm pie dish.
  4. Top with cauliflower mash, either piping it on in swirls using a piping bag fitted with a star nozzle, or forking over the surface to create a rough texture. Sprinkle with parmesan and bake for 20-25 minutes, then finish it off under a hot grill for 5 minutes to get a crisp, golden crust.


SERVING SUGGESTION: Steamed mixed vegetables.