Slimming World’s creamy haddock fish pie recipe

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  • Slimming World
serves: 4
Skill: easy
Cost: cheap
5-a-day: 1
Prep: 20 min
Cooking: 1 hr

Nutrition per portion

Calories 424 kCal 21%
Fat 4.6g 7%
  -  Saturates 1.2g 6%
Carbohydrates 51.2g 21%
  -  of which Sugars 9.3g 10%
Protein 48.1g 96%
Salt 2.01g 34%
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  • Slimming World’s creamy haddock fish pie swaps pastry for a healthier mash potato topping.

    Slimming World’s haddock fish pie is a great alternative to classic, creamier fish pie swapping the traditional double cream filling for skimmed milk instead. This pie is packed with smoked haddock, tender king prawns, and heaps of flavoursome veg like leeks, button mushrooms, and fennel. This Slimming World recipe serves four people and takes just 20 mins to prep.


    • 1kg Floury potatoes, peeled and cut into chunks
    • Low-calorie cooking spray
    • 1 Medium fennel bulb, halved and thinly sliced
    • 2 Medium leeks, thinly sliced
    • 200g Button mushrooms, halved
    • 400ml Skimmed milk
    • 300g Skinless and boneless undyed smoked cod or haddock fillets
    • 300g Skinless and boneless chunky white fish fillets, such as coley, cod or haddock
    • 200g Cooked, peeled king prawns
    • 3 Level tbsp cornflour
    • 2 Large egg yolks
    • 3 tbsp Finely chopped fresh dill


    • Boil the potatoes for 15-20 minutes, or until tender. Meanwhile, spray a non-stick pan with low-calorie cooking spray and place over a medium heat.

    • Add the fennel, leeks, mushrooms and a splash of water, and season. Cook for 10 minutes, or until soft, then transfer to a large, ovenproof dish using a slotted spoon.

    • Put the milk and both the smoked and unsmoked fish fillets into a wide, lidded saucepan and bring to a simmer. Cover and cook for 4 minutes, until the fish is just cooked through.

    • Lift the fish onto a plate and pour the milk into a jug. Flake the fish into the fennel and leek mixture, add the prawns and gently mix everything together.

    • Preheat your oven to 200°C/fan 180°C/gas 6. In a non-stick saucepan, mix the cornflour with 3 tbsp cold water to make a paste. Add the reserved poaching milk and bring to the boil, stirring continuously. Remove from the heat, season to taste and pour over the pie filling.

    • Drain the potatoes and mash until smooth. Stir in the egg yolks and dill, and season to taste. Evenly spoon the mash over the filling and rough up the surface with a fork.

    • Bake for 30-35 minutes, or until piping hot and golden brown. Divide between 4 plates to serve.

      Recipe courtesy of Slimming World

    Top tips for making Slimming World’s creamy haddock fish pie

    Carrot and swede are great low carb alternative to the mashed potato for a pie topping.

    To add more vegetables to this pie recipe, serve with a side of spinach, tendersteam broccoli, or asparagus.

    This recipe uses smoked haddock but you could opt for classic haddock instead or ready prepared fish pie mix.

    Any leftovers can be stored in an airtight container in the fridge for up to 2 days. Make sure you reheat thoroughly before serving.

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