image-1250 Delicious Fish Pie - Comfort Food but Healthy!

Serve with a chilled glass of Sauvignon Blanc or Pinot Grigio

Try this yummy fish pie - great for the whole family. Comfort food but healthy too - the perfect combination!


250 g  boneless salmon

250 g boneless smoked haddock

250 g boneless white fish

250 g baby leaf spinach- you can also use defrosted frozen spinach

1.5 kilos of floury potatoes

4 large free-range eggs, hard-boiled

2 bay leaves

1 lemon

50 g butter

50 g plain flour

50 g cheddar cheese, grated

400 ml of good fish stock

400 ml low fat milk

Level desert-spoonful of Dijon Mustard


Pre-heat the oven to 200 c.

Peel and chop the spuds into fairly even-sized chunks, then boil for around 15 minutes, and drain.

Melt the butter in a frying pan and add the flour, mixing gently over a low heat. Then gradually add the stock and milk, stirring all the time, until you have a nice smooth sauce. Finally bring to the boil and simmer over a low heat for about 10 minutes to thicken, stirring all the time.

Add the mustard, about half of the cheese, and the lemon juice, stirring it all in.

Chop the fish into chunks (not too small) and spread them over the bottom of a large baking dish.

Add the spinach (wilted) and the hard-boiled eggs, in quarters. Season with black pepper.

Add the creamy sauce.

Meanwhile mash the potatoes well, using a splash of milk and a bit of good extra-virgin olive oil. Season with salt and black pepper, to taste.

Spoon the mashed potato over the top of the dish and spread out the surface with a fork.

Finally, add the remaining grated cheddar cheese and bake in the oven for 45 minutes.



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