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Fish pie

Special Diets

Low fat
Low sugar
Nut free
Fish pie
A deliciously moist fish pie with a subtle, smoky flavour that comes from the smoked paprika. It’s lower in fat and less salty than traditional fish pies, but just as tasty.
Serves
6
Prep
15 minutes
Cook
45-55 minutes

Nutrition information

Each 382g serving contains (excludes serving suggestion)
KCal
370
Carbs
41.9g
Fibre
7.4g
Protein
24.2g
Fat
10.1g
(Low)
Saturates
1.8g
(Low)
Sugars
13.3g
(Low)
Salt
0.79g
(Low)
Fruit/Veg Portion
2
Ingredients

Ingredients

  • 1kg sweet potato, cut into large chunks
  • 2 tsp rapeseed oil
  • 2 leeks, halved lengthways, then chopped
  • 1 heaped tbsp plain flour
  • 1 fish stock cube
  • 400ml skimmed milk
  • good pinch white pepper
  • 25g fresh parsley chopped (plus a little to garnish)
  • 1 heaped tsp smoked paprika
  • 300g pollock, cut into cubes
  • 300g salmon, cut into cubes
  • pinch black pepper
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Method

Method

Recipe tips
  • You could make individual fish pies – great for a dinner party, and try adding some prawns or sliced mushrooms too.
  • Works well with other fish such as haddock or river cobbler.
  • You could use half sweet potato and half potato.
  • Freezing instructions: Suitable for freezing once cooked. Then defrost in the fridge and reheat until piping hot throughout.
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