Skinny Fish Pie

Winter Warming Potato & Fish Pie -Skinny

A light and healthy dish that will warm you through winter.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories: 422kcal
Author: Daisy Edwards


  • 1 leek sliced
  • 250 gm chopped carrot
  • 4 cloves garlic
  • 2 tsp lemon zest
  • 1/2 a lemon juice
  • 1 1/2 Tbs Cornflour
  • 2 cups no fat milk
  • 1 1/2 cup fish stock campbell real stock brand
  • 300 gm white fish fillets cubed
  • 350 gm raw seafood marina mix (mixed seafood such as calamari green prawns, cubed salmon mussels etc)
  • 1/2 cup dill chopped
  • 1 kgs baby potato
  • salt and pepper
  • spray oil


  • Place whole potatoes in a saucepan and boil until tender.
  • In another large saucepan add the fish stock, leek, carrot and garlic and cook until softened.
  • Continue to cook until most of the liquid has evaporated.
  • Meanwhile mix 1/4 cup milk with the cornflour and reserve for later.
  • Add the remaining milk, seafood and lemon zest to the leek mixture.
  • Season with salt and pepper.
  • Once the seafood mixture is about to simmer add the cornflour mixture.
  • Stir the seafood until the sauce thickens and remove the saucepan from the heat.
  • Stir through the dill and lemon juice and check the seasoning.
  • Pour the seafood into either 4 individual serving dishes or one large heatproof dish.
  • Slice the potato thickly and arrange it on top of the fish pie.
  • Spray the pie lightly with olive oil.
  • Heat the grill/broiler.
  • Just before serving place the fish pie under the heat to brown the potato.
  • Serve with more dill and lemon
  • Optional serving suggestion is a square of puff pastry.


The 7gm fibre in this dish will keep you satisfied.


Serving: 1g | Calories: 422kcal | Fat: 42g