Low-Calorie Fish Pie has everything you expect of a fish pie with tasty chunks of fish, in a creamy sauce topped with mashed potatoes. It is really easy to make and has less than 300 kcal per portion.
I remember my Mum making fish pie quite often. We had a fish van that visited the village, in fact, my Mum still buys fish from a van, albeit a different van!
Mum would usually buy whiting and smoked haddock to make her fish pie. Fish Pie is a good way to make a little fish go a long way for a growing family.
What kind of fish should I use Low Calorie Fish Pie?
I use a pack of fish pie mix for maximum convenience. If you use fresh fish then I recommend you include some smoked haddock and a white fish like haddock, whiting, pollock, or cod.
The fish pie mix includes salmon, so if you like salmon you can add a fillet of salmon too.
What kind of potatoes should I use?
I like to use Maris Piper potatoes as they are a good all-round potato and make a good mash. But any floury type of potato will do. New potatoes are not really suitable for mash, if they are all you have, then cook them and slice onto the top of the pie.
Can I use other vegetables in Low Calorie Fish Pie?
Yes, if you don’t want to use spinach you can use other vegetables. Here are some ideas:
- Frozen or fresh peas.
- Sliced leeks sauteed in a little butter and oil.
- Fresh or frozen sweet corn kernels.
- Baby broad beans sauteed or cooked for a few minutes in boiling water.
- Runner beans sauteed or cooked for a few minutes in boiling water.
- A mixture of any of the above.
How to make Low Calorie Fish Pie
For this recipe, I use ordinary ingredients that you can buy at the supermarket. Fish is naturally low in calories and a great source of protein. Spinach is also a naturally low-calorie vegetable and is full of vitamins and minerals.
All quantities and full instructions can be found in the recipe card at the bottom of the page
Peel and cook the potatoes
First peel, boil and mash the potatoes. If I plan to pipe the potatoes I put them through a potato ricer.
When I am short of time I don’t pipe the mash, I just roughly add it with a spoon. The crustier it looks, the more nice crisp bits will form in the oven – delicious.
Put the fish into the ovenproof dish
Next, I put the frozen fish into the base of an ovenproof dish. There is no need to thaw the fish, it will thaw as it bakes in the oven
For fresh fish
To make the Low Calorie Fish Pie with fresh fish, just reduce the cooking time by 10 minutes.
Put the spinach on top of the fish mixture
Place the spinach leaves on top of the frozen fish. You will think there are too many but pack them down because spinach is full of water and reduces very quickly.
Spinach is a great low-calorie vegetable It is packed with vitamins and minerals and it’s only 7 calories per 100g!
Make the sauce for Low Calorie Fish Pie
Another of my Mum’s tips is to use cornflour to make the sauce rather than making a roux with butter and flour. This cuts down on the fat and calories, if the sauce is well seasoned then you won’t miss the butter.
Heat the milk in a saucepan on the hob or heat it in the microwave. Use a big pan or jug so the milk doesn’t boil over and make a mess.
Mix the cornflour with a little cold milk to make a paste, then add the hot milk, stirring to mix. Pop the mix back into the microwave or onto the stove to cook through.
Season well with sea salt and freshly ground pepper because it is seasoning the fish and spinach too. Pour the sauce into the ovenproof dish over the spinach.
Top with the mashed potato
Pipe the mash on top of the pie using a large star nozzle. Or place spoonfuls until the dish is covered, you can rough it up with a fork if liked.
Brush with egg and bake
Beat the egg and brush the top of the mash with the beaten egg,. This makes the topping a lovely golden colour once baked. Bake in the oven for 40 minutes with frozen fish or 30 minutes if using fresh fish. Serve with a green vegetable.
More Low Calorie Recipes from Farmersgirl Kitchen
Low Calorie Sweet and Sour Turkey Meatballs are packed with flavour and comes in at under 300 calories. including a portion of quinoa.
There is no meat in these Mexican Spiced Cauliflower Quinoa Meatballs, in fact, they are really not named correctly at all. I thought about calling them Cauliflower Quinoa Balls but…well, no I didn’t think that sounded right at all!
More Fish Recipes from Farmersgirl Kitchen
More Low Calorie Recipes
- Spiced Chickpea, Carrot and Coriander Burgers – a dairy-free, vegan burger from Tinned Tomatoes ( 257 kcal)
- Lemon and Rosemary Salmon – a perfect quick summer dinner from Hungry Healthy Happy (262 kcal)
- Rainbow Noodle Salad with Tangy Peanut Dressing – hot, sour, salty, sweet, cool and crunchy is how Kellie at Food to Glow describes this colourful salad, sounds good to me (341 kcal)
PIN FOR LATER
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Low Calorie Fish Pie
Ingredients
- 400 g frozen fish pie mix or mixed fresh fish pieces
- 200 g spinach
- 1 1/2 tbsp cornflour
- 450 ml semi-skimmed milk
- 500 g potatoes
- 1 egg
- salt and pepper to taste
Instructions
- Peel and chop the potatoes and boil until soft.
- Push the cooked potatoes through a potato ricer or mash.
- Add a little semi-skimmed milk to get a creamy mash consistency.
- Make the sauce by mixing some of the cold milk with the cornflour to make a thick paste, then heat the milk to just below boiling point, about 3 minutes in the microwave or heat in a pan on the stove.
- Pour the hot milk into the cornflour paste and stir until thoroughly mixed, then heat for 1 more minute in the microwave until thickened.
- Season the sauce with salt & pepper or other seasonings of your choice. The sauce should be quite thick as the frozen fish and the spinach will release water while cooking in the pie.
- Place the frozen fish in an ovenproof dish, add half the sauce, then cover with the spinach leaves.
- Pour over the remaining sauce, the spinach will wilt with the heat of the sauce.
- Top the fish and spinach with the mash (you don’t have to pipe it, but it does look pretty).
- Beat the egg and brush the top of the mash with beaten egg.
- Bake for 40 minutes at 170C or until bubbling and golden brown.
Notes
Nutrition
As this Low Calorie Fish Pie is based on my Mum’s fish pie recipe, I’m linking up with Inheritance Recipes, the linky run by Coffee and Vanilla and Pebble Soup This month the linky is being hosted at Coffee and Vanilla so pop over and check out the recipes.
Lucy says
Your fish pie looks so delicious Janice, I have never piped potato on a pie but I must try it as love the effect. I am going to make this very soon as I think it would work with WeightWatchers too.
Janice Pattie says
Thank you Lucy, it’s not too difficult you just have to get the consistency right so it comes through and still holds it’s shape.
Ross says
Thanks for the recipe, I’ve used a celariac and carrot mash for my top to reduce the carbs. It looks fantastic and tastes delicious.
Janice Pattie says
Glad you enjoyed it Ross, great idea with the alternative topping
Christina | Christina's Cucina says
Oh my, I have to make a fish pie very soon now that our weather has cooled off a tiny bit. Yours looks fantabulous, Janice! I could go for a huge piece right now! Love that it is low in calories, too! What a treat for fast days!
Janice Pattie says
Thanks Christina, it’s a really nostalgic dish for me and very versatile.
Margot says
This looks amazing! To makes things even better this is 5:2 diet recipe which worked great for me some time ago, I really need to start it again. Thank you for sharing with the Inheritance Recipes.
Janice Pattie says
Thank you, Margot. It’s a good recipe for 5:2 and all the family too.
Becca @ Amuse Your Bouche says
What a brilliant idea to use cornflour to make the sauce rather than flour and butter! It looks like it works really well, must try that method!
Janice Pattie says
I know Becca, it is clever. It’s something my Mum has been doing as long as I can remember and it’s so simple.
Sylvia @ Happiness is homemade says
I love good old fish pie, it’s my ultimate Autumn comfort food. Yours look super easy and delicious!
Janice Pattie says
Thank you Sylvia, it certainly is one of my favourite comfort foods.
Emma @ Supper in the Suburbs says
I love fish pie! It’s fab to see just how easy it is to make healthier choices without compromising on taste 😀
Janice Pattie says
Thanks Emma, I’m certainly trying to pack in the flavour and reduce the calories
Nayna Kanabar says
Nothing beats a home baked pie to cheer you up and yours looks delicious.
Janice Pattie says
Thanks Nayna, it is a lovely comforting dish.
Pebble Soup says
It’s so easy when you know how and believe me this is going to go on my weekly plan. I so need to lose weight. Thanks for linking your mum’s recipe to InheritanceRecipes
Janice Pattie says
Thanks Solange, I hope you enjoy it!
Lesley Garden says
This looks great Janice, it would make a great mid-week supper. Added to my list of new recipes to try.
Janice Pattie says
Thanks, Lesley. It’s definitely a family favourite.
Izzi says
This was so delicious, had slightly more potatoes on as I emptied an old bag, but it’s great to know I have a fab meal my husband eats as well when I cook for my 5:2. Thank you!
Janice Pattie says
I’m so glad you enjoyed the pie, Izzi. It’s one of those recipes where you certainly can pile on more potatoes and add other bits and pieces to the sauce, whatever suits.
Carol Fieldhouse says
Yummy yummy Janice! Thank you for the reminder about using cornflour in a white sauce- you are right, if we’ll flavoured it’s just as good- I use Cornish flavoured sea salt….very tasty and, with seaweed in it, lower salt than salt’
Janice Pattie says
I’m so glad you enjoyed the fish pie, Carol. The Cornish sea salt with seaweed sounds an excellent choice.
jessica kemp says
Would u be able to suggest anytjing for the top that is lower car (no potatoes)
Janice Pattie says
Hi Jessica, you could try mashed cauliflower, it’s not something I’ve tried myself but it is lower carb and cooked then mashed cauliflower does make a nice mash.
Sisley White says
This is most epic recipe for fish pie. Family favourite and recommend to everyone.
Janice Pattie says
Oh, thank you, Sisley. That’s great to hear it’s a long time family favourite for us too.
Sue Collins says
Just had this for dinner. It was fab! Halved quantities as was making for two.. However in order to have enough potato for dish – needed to use 350g of potato, and for flavour added 50g of cheddar cheese to the potato topping. Added two generous pinches of mixed herbs to the white sauce. The result was really fabulous! I cannot wait to try a slightly amended dish using only salmon and seafood, for my daughter who does not particularly like the white fish and smoke haddock that we used with sallmon. Thank you so much for creating such a good recipe. I am a real fish pie fan – and now delighted that I can make one worth eating! Thank you
Janice Pattie says
I’m so glad you enjoyed the fish pie. It’s such a simple recipe and ideal as a starting point for the kind of changes you suggest. You can make it to suit your own or family preferences. The quantity of potatoes is probably more related to the dish, you need more to cover a shallow dish. Thanks for your kind comments, they are much appreciated.
Sheena McCormick says
Thanks Janice for a lovely recipe I always make my sauces with your mums method Maybe its a Scottish Borders way.
Thanks also for your introductory email Really enjoying your suggestions and after I joined my husband and I had a big pot of stovies, slightly different to your recipe but pure heaven
Mair power tae yer elbae
Janice Pattie says
Hi Sheena, thank you for your kind comments. I hope you enjoy many more recipes 🙂