Fish 'n' chip pie - Recipes - Slimming World

Video: Fish 'n' chip pie

Fish 'n' chip pie
  • Serves: 4
  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Syns per serving:

Give fish pie the wow factor by swapping the mash for a topping of crunchy Slimming World chips!


  • low-calorie cooking spray
  • 1kg floury potatoes such as Maris Piper, peeled and cut into thick chips
  • 450ml boiling vegetable or fish stock
  • 250ml skimmed milk
  • 450g skinless and boneless cod fillet, cut into large chunks
  • 450g skinless and boneless salmon fillet, cut into large chunks
  • 2 level tbsp cornflour
  • 4 spring onions, finely chopped
  • finely grated zest and juice of ½ unwaxed lemon, plus wedges to serve
  • 2 tbsp chopped fresh dill
  • 150g cooked and peeled king or tiger prawns


  1. Preheat the oven to 200°C/fan 180°C/gas 6 and spray a non-stick baking tray with low-calorie cooking spray.
  2. Put the chips in a pan of lightly salted boiling water over a high heat and cook for 5 minutes. Drain well, return to the pan and cover. Leave to cool slightly then shake the pan to roughen the chips’ edges a little. Spread the chips out on the baking tray, spray with a little more low-calorie cooking spray and cook at the top of the oven for 25 minutes or until golden, turning occasionally. Season to taste.
  3. Meanwhile, pour the stock and milk into a saucepan and bring to the boil over a high heat. Add the cod and salmon, cover and reduce the heat to very low. Poach for 10-12 minutes then remove the fish with a slotted spoon and set aside on a plate (check for any fine bones). Add a little cold water to the cornflour to make a smooth, thick paste and stir into the milk with the spring onions, lemon zest, lemon juice and dill. Simmer for a few minutes or until thickened slightly, stirring occasionally. Season to taste and stir in the poached fish and the prawns. Simmer for 3-4 minutes to heat through.
  4. Transfer the fish to a serving dish, level the surface and cover evenly with the chips. Serve hot with Speed vegetables and lemon wedges to squeeze over.

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