Photo of Fish pie with artichoke & potato mash by WW

Fish pie with artichoke & potato mash

Points® value
Total Time
1 hr
15 min
45 min


Potatoes, Raw

500 g

Artichoke hearts in water, drained

1 can(s), drained weight

Skimmed Milk

250 ml

Low Fat Spread

1 tablespoon(s)

Cod, raw

500 g, chopped into chunks

Single Cream

150 ml

Fish stock pot

1 pot(s), unprepared


2 tablespoon(s), level

Dill, Fresh

2 tablespoon(s), chopped


1 zest(s) of 1, and juice

Kale, raw

100 g

Calorie controlled cooking spray

4 spray(s)


1 pinch, sea salt


  1. Preheat the oven to 190°C, fan 170°C, gas mark 5, line a baking tray with baking paper. Chop the kale into smaller pieces and mist with cooking spray. Place on a baking tray and cook for 10-15 minutes, until crispy. Sprinkle with the sea salt & set aside.
  2. Meanwhile, place a large pan filled with water over a medium high heat. Bring to a boil, then add the potatoes and cook for 15 minutes, add the artichokes and cook for a further 5 minutes, until soft. Drain, then add 100ml of the milk and the spread, then mash together and set aside.
  3. Place the fish in the centre of a large ovenproof dish. Season with salt and pepper. Place a saucepan over a medium heat and bring the remaining milk, cream and stock to a boil.
  4. In a small bowl whisk together the cornflour and 2 tablespoons of cold water to make a paste. Add to the milk mixture, then bring the mixture back to a boil, whilst whisking, until the sauce thickens. Add the dill, lemon zest and juice and season.
  5. Pour the milk mixture over the fish, then top with the mash. Place in the oven and cook for 15 minutes, until golden. Serve with the kale chips and lemon wedges on the side.