Fish Pie Recipe with Lemon Dill Cream Sauce

This healthy fish pie is quick to prepare, family-friendly and comforting after a busy day.

One portion of healthy fish pie recipe on white bowl

I’m trying to restore a healthier balance while juggling DIY projects, and I keep discovering how easy it is to forget to eat when I’m focused. When I finally notice I’m hungry, I want something nourishing that doesn’t take hours to prepare. This healthy fish pie fits that need perfectly: it’s simple, satisfying and full of flavour without being heavy.

The method is straightforward—boil the potatoes, prepare a light white sauce with milk and a little flour, layer the raw fish and vegetables in a baking dish, top with mashed potato and finish in the oven. It’s designed to be low in fat yet comforting, and it works well as a family meal any night of the week.

Uncut fish pie with grooved topping and fresh parsley

HOW EASY IS THIS HEALTHY FISH PIE?

Very easy. The most time-consuming part is boiling and mashing the potatoes. While they cook, make a simple white sauce by heating milk with a little flour, butter alternative and seasoning until it thickens. For a lighter sauce, use semi-skimmed or skimmed milk and a low-fat spread. If you prefer, you can use a microwave method for the sauce—stirring in short bursts until it reaches the desired consistency—which saves time and dishes.

Once the sauce is ready, place the fish and frozen vegetables in a baking dish, pour over the sauce and spoon over the mashed potato. A light sprinkle of reduced-fat cheese gives a golden finish. The fish cooks through in the oven while the topping browns, so the total hands-on time is minimal.

Baking for around 20 to 25 minutes at a moderate temperature is usually enough. That gives you time to clear up or prepare a simple side salad while the pie finishes in the oven.

Spoon in healthy fish pie's mashed potato topping

WHAT FISH DO I NEED FOR HEALTHY FISH PIE?

I often look for ways to save when shopping without compromising flavour. Buying a pre-packed fish pie mix can be convenient and economical, especially when you want a quick dinner. If you prefer to buy fillets individually, choose firm, skinless, boneless pieces and dice them to similar sizes so they cook evenly. You can also add prawns for extra texture.

130g smoked haddock
130g salmon
130g cod
Optional: prawns or other shellfish to taste

CAN YOU FREEZE THIS HEALTHY FISH PIE RECIPE?

Yes—this dish freezes well. If you plan to freeze it, assemble the pie but freeze it before baking to prevent the potato topping from over-browning. Wrap the unbaked dish tightly and freeze. When you’re ready to cook, bake from frozen with foil over the top to allow the filling to heat through; remove the foil near the end to brown the potato. Alternatively, bake first and then freeze portions to reheat later—just cover with foil when reheating to avoid drying out.

PIN THIS RECIPE FOR LATER…

MORE HEALTHY FISH RECIPES YOU MIGHT LIKE…

Crushed Potatoes with Parmesan and Shallots
Smoked Haddock & Sea Bass Kedgeree
3 Low Fat Fish Canapes
Healthy Fish Chowder
Skinny Fish Noodle Soup
Italian Fish & Brown Rice Soup
Healthy Sweet Chilli Salmon with Horseradish Egg Fried Rice
Korean Prawn & Tofu Soup
Tuna & Cauliflower Curry
Salmon Carbonara
Breaded Lemon & Parmesan Salmon

📖 Printable Card

Yield: 4 people

Healthy Fish Pie Recipe

This healthy fish pie is easy to make for the whole family and provides a comforting, nutritious meal after a long day.

Prep Time
5 minutes

Cook Time
27 minutes

Total Time
32 minutes

Ingredients

1 kg potatoes, peeled & quartered
390 g skinless & boneless fish pie mix, or 130g each of salmon, smoked haddock and cod, diced
25 g plain flour
25 g low fat butter spread
2 bay leaves
Seasoning (salt and pepper)
1 teaspoon mustard powder
1 onion, diced
400 ml semi-skimmed or skimmed milk
50 g sweetcorn
50 g garden peas
20 g reduced-fat cheddar, grated

Instructions

Preheat the oven to 200°C (fan 180°C / gas mark 6).
Place the potatoes in a large saucepan, cover with cold water, bring to the boil and simmer until tender. Drain and set aside for mashing.
Meanwhile, make the white sauce: in a jug or small saucepan combine the milk, low-fat spread, diced onion, bay leaves, mustard powder and a pinch of seasoning. If using a microwave, warm in one-minute bursts, stirring between each, until the sauce thickens—this usually takes about 6–8 minutes. If using the hob, whisk in the flour and cook gently until thickened.
Place the diced fish, peas and sweetcorn evenly in a large baking dish. Discard the bay leaves, then pour over the white sauce, ensuring everything is well coated.
Mash the cooked potatoes with a splash of milk and a little salt until creamy. Spoon or pipe the mash over the fish and sauce, smoothing the surface. Season to taste.
Use a fork to create peaks and grooves in the potato, sprinkle the reduced-fat cheddar on top and bake for 20–25 minutes until the topping is golden and the filling is bubbling.

Nutrition Information:

Yield:

Serving Size:

4 people

Amount Per Serving:
Calories: 588
Total Fat: 15g
Saturated Fat: 8g
Trans Fat: 0g
Unsaturated Fat: 6g
Cholesterol: 108mg
Sodium: 819mg
Carbohydrates: 72g
Fiber: 7g
Sugar: 6g
Protein: 42g