Slimming World's creamy haddock fish pie recipe

Slimming World’s creamy haddock fish pie is pure comfort food, when you want to feel like you're spoiling yourself without spoiling your diet. 

It's packed to the gills with three types of seafood - smokey haddock fillets, flakey white fish and juicy prawns. Then it's bulked up with creamy leaks and button mushrooms, and topped out with masses of smooth, mashed potato. The whole family will love this dish, whether they're joining you on the slimming wagon on not. In fact this is one of our most popular Slimming World recipes. You'll need about 20 minutes to pull this dish together, then it just slowly bakes in the oven for an hour - easy peasy. Talking of peas, serve up with some of them or with some really dark green leafy veg like kale or purple sprouting broccoli.

Ingredients

• 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 haddock fillets
• 300g skinless and boneless chunky white fish fillets, such as coley or cod
• 200g cooked, peeled king prawns
• 3 level tbsp cornflour
• 2 large egg yolks
• 3 tbsp finely chopped fresh dill

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. Preheat your oven to 200°C/400°F/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.
6. 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.
7. Bake for 30-35 minutes, or until piping hot and golden brown. Divide between 4 plates to serve.

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

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

Can I use other vegetables to top a fish pie?

Yes - carrot and swede are great to the mashed potato for a pie topping, and lower carb. We'd recommend using half potato and half carrot or swede. Keep them separate and add them to the top of the pie in lines or sections, for variety.

Why is my fish pie watery?

If you heat the pie to too high a temperature, it can overcook the fish. This makes the meat of the fish drier, but the sauce more watery, as more water comes out of the fish. Try reducing the cooking temperature on your oven (as all ovens vary).

For more information on the Slimming World plan, visit slimmingworld.co.uk

You might also like...

• Slimming World free foods
• Slimming World cookbooks
• Slimming World's leek macaroni cheese