Low Fat Classic Fish Pie
Indulge in the comforting flavors of a **Low Fat Classic Fish Pie**, a lighter twist on the traditional favorite that's brimming with goodness and taste. This hearty dish features a medley of flaky white fish and smoky haddock, gently poached in aromatic skim milk infused with bay leaf and peppercorns. Topped with creamy mashed potatoes made with low-fat cream cheese, this pie delivers a luscious texture without the guilt. A silky, herb-seasoned sauce ties it all together for a balanced, satisfying meal. Perfect for family dinners, this slimmed-down seafood bake is proof that you don't need to compromise on flavor to eat healthily. Quick to prepare and ready in just over an hour, this wholesome, oven-baked classic is a delicious way to enjoy a nutritious, comforting dish.
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Recipe Information
Ingredients
- 400 grams white fish fillets
- 200 grams smoked haddock fillets
- 1 medium onion
- 1 large carrot
- 1 small leek
- 600 ml skim milk
- 1 leaf bay leaf
- 5 black peppercorns
- 25 grams low-fat spread
- 25 grams flour
- 800 grams potatoes
- 50 grams low-fat cream cheese
- 2 tablespoons chopped parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Peel and chop the potatoes into even chunks. Place them in a pot of boiling, salted water and cook until tender, about 15 minutes.
While the potatoes are boiling, pour the skim milk into a large frying pan or saucepan. Add the bay leaf and black peppercorns.
Slice the onion, carrot, and leek thinly and add them to the milk.
Place the white fish and smoked haddock into the milk, ensuring they're submerged. Bring the mixture to a gentle simmer and poach the fish for 5-7 minutes.
Remove the fish from the pan, strain the milk into a jug, and discard the vegetables and aromatics. Set the milk aside.
In a separate saucepan, melt the low-fat spread over medium heat. Stir in the flour for 1-2 minutes to form a roux.
Gradually whisk the reserved poaching milk into the roux until the sauce is smooth and thickened. Season with salt and pepper.
Flake the fish into large pieces and place them into a baking dish. Pour the sauce over the fish, gently mixing in the chopped parsley.
Drain the potatoes and mash them until smooth, adding the low-fat cream cheese for creaminess. Season with salt and pepper.
Spread the mashed potato evenly over the fish mixture using a fork to create some texture on the surface.
Preheat your oven to 200°C (180°C fan, 400°F, gas mark 6).
Bake the pie in the preheated oven for 20-25 minutes, or until the top is golden brown.
Let the pie cool for a few minutes before serving. Enjoy your delicious, low-fat classic fish pie!
Nutrition Facts
Calories |
2086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 4797 mg | 209% | |
| Total Carbohydrate | 266.4 g | 97% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 55.8 g | ||
| Protein | 183.7 g | 367% | |
| Vitamin D | 26.8 mcg | 134% | |
| Calcium | 1304 mg | 100% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 8020 mg | 171% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
