Photo of Fish pie with cauliflower mash by WW

Fish pie with cauliflower mash

Points® value
Total Time
1 hr 10 min
20 min
50 min
Who doesn’t love a fish pie? This one has all the flavour of the traditional version, but with fewer SmartPoints


Cauliflower, Raw

750 g, broken into florets

Half Fat Crème Frâiche

2 tablespoon(s), level


15 g

Plain White Flour

15 g

Semi Skimmed Milk

300 ml

Wholegrain Mustard

2 teaspoon(s), level


200 g

Smoked haddock, raw

300 g, cut into large chunks

Salmon, raw

250 g, cut into large chunks

Parmesan Cheese

15 g, finely grated


  1. Cook the 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 the crème fraîche and blitz to a purée. Season and set aside.
  2. To make a white sauce, heat the butter in a frying pan over a medium heat until frothy. Add the 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 the mustard, and season well.
  3. Preheat the oven to 200°C, fan 180°C, gas mark 6. Wilt the spinach briefly in the microwave, then squeeze out as much water as possible and add to the sauce, along with the fish. Transfer to a 20cm x 26cm pie dish.
  4. Top with the 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. Scatter over the parmesan and bake for 20-25 minutes, then finish it off under a hot grill for 5 minutes to get a crisp, golden crust.
  5. Serve with green vegetables on the side.