Photo of Fish pie with herby cauliflower mash by WW

Fish pie with herby cauliflower mash

Points® value
Total Time
55 min
15 min
40 min
Who doesn’t enjoy a fish pie? It’s a classic dish that’s loved by all, and it’s made even better by a flavourful, cauliflower mash topping.


Cauliflower, Raw

1 whole, cut into florets

Half fat Cheddar cheese

150 g, coarsely grated

Chives, Fresh

1 tablespoon(s), snipped

Parsley, fresh

2 tablespoon(s), finely chopped

Skimmed Milk

500 ml

Fish pie mix

450 g, We used Sainsburys

Low Fat Spread

30 g


1 clove(s), crushed

Dijon Mustard

2 teaspoon(s), level

Plain White Flour

25 g

Prawns, Raw

180 g

Peas, fresh or frozen

100 g, frozen

Broccoli, raw

4 portion(s), medium, tenderstem, to serve


  1. Cook the cauliflower in a pan of boiling water for 8 minutes, then drain and mash until smooth. Season well, then stir in 30g of the cheese and half of the herbs and set aside. Preheat the oven to 190°C, fan 170°C, gas mark 5.
  2. Put the milk and fish pie mix in a large pan, bring to a gentle simmer and cook for 4 minutes. Transfer the fish to a plate using a slotted spoon, and reserve the milk.
  3. Melt the spread in the pan over a medium heat and stir in the garlic and mustard. Add the flour and cook for 2 minutes. Gradually whisk in the reserved milk, bring to a simmer and cook for 2 minutes until the sauce is thick enough to coat the back of a spoon. Season to taste. Add 90g of the cheese, the fish pie mix, the prawns, peas and the remaining herbs. Cook, stirring, for 1 minute, then pour the mixture into a 2.5-litre baking dish and top with the cauliflower mash. Sprinkle over the remaining cheese and bake for 25 minutes, until golden and bubbling. Serve with the broccoli on the side.