Healthier Creamy Fish Pie

Freshly baked fish pie just dished up

I love fish pie, the comforting mashed, creamy filling and the goodness of fish all combined into a casserole.

However, I am on some sort of calorie count diet watch these days. As much as I like cheeses, potatoes and cream, I need to find a way around these bad (but nice) ingredients to indulge in  without putting on unnecessary calories to burn off.

Life is a constant contradiction to me…

Ingredients (for 4)

  • about 400g of white fish fillets
  • any amount of vegetable (broccoli, carrots, peas and/or cauliflower) cut in small chunks
  • mashed potatoes of about 400 g
  • 200 g of grated white cheddar (optional)
  • 1 tub of low-fat fresh cream (300 ml)
  • white sauce (about 300 ml)
  • low sodium chicken stock (300 ml)
  • salt and pepper to taste

Fish pie straight out from the oven

Hope you enjoy this recipe as much as I do!


  1. In a saucepan, warm up the chicken stock to simmering point.
  2. Cook the vegetable chunks you have prepared in the simmering stock pot until just done, set the softened vegetables aside.
  3. Cook the fish fillets (cut in chunks) until they just turn opaque, set aside.
  4. Prepare the white sauce until thick consistency, add in fresh cream together with some of the stock until creamy consistency, set aside.
  5. Butter the casserole the dish all around, layer the vegetables first then fish on top.
  6. Smother the ingredients in the creamy white sauce prepared, sprinkle some black pepper over.
  7. Cover the dish with the mashed potatoes evenly, top it off with grated cheese.
  8. Bake it in oven at 180 deg C for about 30 mins or until the top has formed a golden brown crust.
  9. Serve warm!

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