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Creamy Fish Pie


  • 340g Fish pie mix (Haddock, Salmon and Cod)

  • 450g Semi-skimmed milk

  • 3 tbsp corn flour 

  • 3 tbsp fresh dill (chopped)

  • 3 Spring onions (finely chopped)

  • 1 tsp Dijon mustard

  • 2 Bay leaves

  • 100g Frozen peas

  • 4 Medium sized potatoes

  • 2 tbsp Cholesterol lowering spread

  • Low Col - A low cholesterol cheese (optional)

  • Broccoli  

  • 1 Fish stock cube

  • Salt and Pepper

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  1. Preheat the oven at 200 degrees/ Gas mark 6. 

  2. In a large sauce pan add 450ml semi-skimmed milk, 2 bay leaves and finely chopped spring onions and simmer.

  3. Add 3 tbsp of corn flour in a mug and add a bit of water. Stirring to form a paste. 

  4. Now add to the saucepan and simmer on a medium - high heat for 4 minutes until the milk thickens a bit. 

  5. Season with a pinch of salt and pepper. Then stir in 1 heaped tsp of dijorn mustard, chopped dill and now crumble a fish stock cube in the pan and stir, simmering for a further 2 minutes.

  6. Remove the bay leaves and discard. Then add the fish mix and simmer for another minute.

  7. Add the filling to an oven proof dish 

  8. Now peel and chop the potatoes into small pieces and boil in a pan. Then turn down the heat and simmer on a medium heat with a pinch of salt for 20 minutes.

  9. Sieve the potatoes and return to the original pan. Now mash the potatoes with 2 tbsp of spread.

  10. Spoon the mashed potatoes over the filling evenly in the oven proof dish and spread the potato evenly across the pan with the back of a folk.

  11. Place the dish in the oven for 20 minutes

  12. After 20 minutes, grate the low cholesterol cheese and sprinkle over the pie. Now return to the oven for a further 10 minutes until crispy and golden on top.

  13. Boil the broccoli for 15 minutes and sieve

  14. Serve the pie with the with broccoli 

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