Photo of Fish pie by WW

Fish pie

Total Time
55 min
30 min
25 min
A popular family favourite, ours has a quick and light white sauce - perfect for a midweek meal.


Potatoes, Raw

600 g, floury, e.g. Cara, Estima, peeled and cut into large, even-size chunks

Skimmed Milk

3 tablespoon(s), hot

Ground Nutmeg

¼ teaspoon(s), level

Skimmed Milk

500 ml

Low Fat Spread

3 teaspoon(s), level

Plain White Flour

2 tablespoon(s), level

Vegetable stock cube

1 cube(s), vegetable

Dried Mixed Herbs

½ teaspoon(s)

Cod, raw

300 g, skinned and cubed

Haddock, raw

300 g, skinned and cubed

Peas, fresh or frozen

125 g, Thawed if frozen

Breadcrumbs, dried

2 tablespoon(s), natural coloured


1 medium, sliced


1 pinch

Black pepper

¼ teaspoon(s)


  1. Boil the potatoes for 12-15 minutes until just tender. Drain and leave to dry in a colander for 5 minutes. Then mash the potatoes until smooth. (Do not use a food processor for this because the potatoes will go gluey.) Mix in the hot milk and nutmeg. Season to taste. Set aside.
  2. Preheat the oven to 190°C, 170°C, Gas Mark 5. Put the milk into a saucepan with the low-fat spread and flour. Bring slowly to the boil, whisking frequently until smooth and thickened. Crumble in the stock cube and mix in the herbs. Season to taste.
  3. Drop the fish cubes into the sauce and mix in the peas. Then pour this into a shallow ovenproof pie dish. Spoon over the potatoes in dollops and then smooth them out with a fork so that they are level.
  4. Sprinkle over the breadcrumbs and top with the tomato slices. Bake for 25 minutes or so until the top is golden brown and the sauce is bubbling up under the potato. Allow to stand for 10 minutes before serving.


Serve with ZeroPoint steamed greens.