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Potato Topped Fish Pie

Preparation: 20 mins

Cooking: 25 mins

Serves 4, costs under £5.00


  • 4 White Fish Fillets (600g) (Medium Sized)
  • 4 Potatoes (800g) (Large Sized)
  • 1 Tablespoons Vegetable Oil (10g)
  • 1 Onion (150g) (Medium Sized)
  • 2 Sticks Celery (60g)
  • 6 Tablespoons Peas (160g) (Frozen)
  • 4 Tablespoons Margarine (60g)
  • 3 Tablespoons Plain Flour (50g)
  • 3 Cups Semi Skimmed Milk (568ml)
  • 1 Tomato (85g) (Medium Sized)
  • 3 Tablespoons Cheddar Cheese (75g) (Reduced Fat )

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Preheat the oven to 180oC / 160oC fan oven / 350oF / gas mark 4.
  2. Peel the potatoes and cut into small pieces, boil in a pan until soft (approximately 10-15 minutes).
  3. Peel the onion then chop the celery into small pieces. Heat oil in a pan and add onions and celery for around 2 minutes until they soften.
  4. Remove skin from fish if required and then cut into cubes. Place the onion, celery, peas and fish into an oven proof dish and mix together.
  5. Melt the low fat spread in a pan, remove from heat and stir in the flour to make a paste. Heat again for 1 minute and then gradually add the milk, stirring continuously until the sauce thickens. Leave a small amount of milk to mash potatoes. Pour sauce over fish.
  6. Drain the potatoes and mash using the remaining milk. Spread the mash over the fish, leaving no gaps. Top with grated cheese and sliced tomato.
  7. Bake in oven for 20-25 minutes until golden brown.

Nutritional Information