Luxury all in one fish pie

The ultimate comfort food, this fish pie has a carrot and swede mash topping and is super easy as there’s no separate sauce to make

  • PREP
    20 minutes
  • COOK
    1 hour
The pie is delicious served with asparagus and broccoli.


  • 400g carrots, peeled and roughly chopped
  • 300g swede, peeled and roughly chopped
  • 1 large egg, beaten
  • 4 tbsp fat-free natural yogurt
  • Salt and freshly ground black pepper
  • 300g fat-free natural yogurt
  • 150g quark
  • 4 tbsp chopped fresh dill
  • 2 tbsp chopped fresh flat-leaf parsley
  • 200g skinless cod fillets, cooked and cut into large bite-sized pieces
  • 200g skinless smoked haddock fillets, cooked and flaked
  • 3 hard-boiled eggs, peeled and quartered
  • 200g cooked and peeled prawns
  • Juice of ½ lemon


  1. Start by making the topping. Put the carrots and swede into a large pan of lightly salted boiling water and cook for 25-30 minutes, until tender. Drain, return to the pan and mash. Allow to cool, stir in the beaten egg and yogurt, season and set aside.
  2. Preheat the oven to 200°C/180° fan/gas 6.
  3. Place the yogurt, quark, dill and parsley in a saucepan and warm gently. Add the cod and haddock and cook for 5 minutes.
  4. Place the quark and fish mixture in a large mixing bowl with the hard-boiled eggs, prawns and lemon juice, season and mix well. Transfer this mixture to a deep, ovenproof dish. Spoon the topping over the surface, then ruffle with a fork. Bake in the oven for 20-25 minutes until the topping is lightly browned.

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