Hairy Bikers Healthy Fish Pie Recipe

This creamy, comforting Hairy Bikers Healthy Fish Pie Recipe is made with smoked haddock, prawns, and a smooth potato topping, ready in just over an hour. The rich sauce bubbles up through the golden leeky mash, delivering all the flavour of the original without the heavy calories. I love making this when I want a proper family dinner that still feels light and wholesome.

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What Makes This Version Different

I used to think a good fish pie needed pints of double cream and a block of butter to taste right, but this recipe completely changed my mind. The clever use of cornflour to thicken the semi-skimmed milk creates a velvety sauce that coats the fish perfectly without becoming cloying or heavy. It allows the delicate sweetness of the prawns and the smoky punch of the haddock to really shine through.

The biggest surprise for me was the topping, which uses sweated leeks to add moisture and bulk to the mash instead of relying on loads of butter. My first attempt was a bit watery because I didn’t drain the potatoes enough, so make sure you let them steam dry properly before mashing. Once you get that texture right, you honestly won’t miss the full-fat version at all.

Hairy Bikers Healthy Fish Pie Recipe Ingredients

For the Filling:

• 400ml semi-skimmed milk
• 2 bay leaves
• 2 spring onions, finely chopped
• 3 tbsp cornflour
• 3 tbsp cold water
• 1 heaped tsp Dijon mustard
• 2 tbsp fresh dill, chopped
• 160g cod fillet, skinless and cut into chunks
• 160g smoked haddock fillet, skinless and cut into chunks
• 160g salmon fillet, skinless and cut into chunks
• 150g raw king prawns, peeled
• 100g frozen peas

For the Leeky Mash:

• 600g floury potatoes (like Maris Piper or King Edward), peeled and cubed
• 2 medium leeks, trimmed and sliced
• 20g butter
• 3 tbsp semi-skimmed milk
• Salt and freshly ground black pepper

How To Make Hairy Bikers Healthy Fish Pie Recipe

1. Boil the Potatoes: Place the peeled potato chunks in a large saucepan and cover with cold salted water. Bring to the boil, then reduce the heat and simmer for 18 to 20 minutes until they are tender. Drain them well in a colander and leave them to steam dry for a few minutes.
2. Cook the Leeks: While the potatoes are boiling, melt the butter in a non-stick frying pan over medium heat. Add the sliced leeks and fry them gently for 5 minutes until they are soft and sweet but not browned.
3. Infuse the Milk: Pour the 400ml milk into a large saucepan with the bay leaves and chopped spring onions. Bring it to a gentle simmer. Meanwhile, mix the cornflour with the cold water in a small bowl to make a smooth paste.
4. Thicken the Sauce: Stir the cornflour paste into the simmering milk. Cook gently for 3 to 4 minutes, stirring constantly, until the sauce thickens. Remove the bay leaves, then stir in the Dijon mustard, chopped dill, and plenty of black pepper.
5. Combine Filling: Add the chunks of cod, smoked haddock, and salmon to the sauce along with the prawns. Cook gently for 2 minutes, stirring carefully so the fish doesn’t break up. Stir in the frozen peas and pour the mixture into a 1.5-litre ovenproof pie dish.
6. Mash and Bake: Tip the potatoes back into their pan and mash them with the 3 tablespoons of milk until smooth. Stir in the softened leeks and season with salt and pepper. Spoon the mash over the fish filling, roughing up the top with a fork. Bake at 200°C (180°C fan/Gas 6) for 25 to 30 minutes until golden and bubbling.

Recipe Tips

• Dry Your Spuds: Watery mash is the enemy of a good fish pie. After draining the potatoes, let them sit in the colander for a minute or two to let the steam escape, ensuring a fluffy topping.
• Don’t Overcook the Fish: You only need to cook the fish for a couple of minutes in the sauce before baking. It will continue cooking in the oven, so keeping it slightly underdone initially prevents it from becoming rubbery.
• Customize the Mix: If you can’t find smoked haddock, you can use all white fish, but the smoked fish adds a depth of flavour that mimics a richer sauce.
• Sauce Thickness: If your sauce feels too thick after adding the cornflour, whisk in a splash more milk before adding the fish. It should coat the back of a spoon nicely.

What To Serve With Hairy Bikers Healthy Fish Pie Recipe

Since this pie already contains potatoes, leeks, and peas, it is practically a complete meal in itself. However, a side of steamed tenderstem broccoli or green beans adds a nice crunch and extra colour to the plate. For a fresh contrast to the creamy sauce, a simple crisp green salad with a lemon dressing works beautifully.

How To Store

Leftovers can be stored in the fridge for up to 2 days; just make sure the pie has cooled completely before covering. You can also freeze this pie before baking: assemble it, let it cool, and freeze for up to one month. Defrost thoroughly in the fridge overnight before baking, adding an extra 5-10 minutes to the oven time.

FAQs

Can I use frozen fish for this recipe?
Yes, you can use frozen fish fillets. Defrost them thoroughly and pat them dry with kitchen paper before cutting them into chunks to prevent the sauce from becoming watery.

Is this recipe suitable for gluten-free diets?
Yes, this recipe uses cornflour instead of wheat flour for thickening, making it naturally gluten-free. Just double-check your mustard and stock ingredients to be sure.

Can I prepare this ahead of time?
Absolutely. You can assemble the entire pie and keep it in the fridge for up to 24 hours before baking. You might need to add 5 minutes to the cooking time if it’s going into the oven chilled.

Nutrition

• Calories: 364 kcal
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 90mg
• Sodium: 680mg
• Total Carbohydrate: 28g
• Protein: 35g

Try More Recipes:

• Hairy Bikers Green Curry Recipe
• Hairy Bikers Game Pie Recipe
• Hairy Bikers American Chicken Wings Recipe