Best Ever Fish Pie

This Slimming World Fish Pie is proper comfort food without the guilt. It’s creamy, filling and full of flavour, but still stays incredibly light on your daily allowance at just ½ a swip per serving.

Made with tender salmon and white fish it’s topped with fluffy mashed potato for that classic fish pie finish. The best part is it also uses your Healthy Extra Calcium allowance, so you’re getting a good boost of calcium while keeping things totally Slimming World friendly.

It’s the kind of dinner that feels like a treat on a chilly evening, but still fits perfectly into your plan—simple, satisfying, and one you’ll want to make again and again.

It’s also a great option for busy weeknights or weekend meal prep, as it can be made ahead and reheats really well without losing its creamy texture. The combination of flaky fish, soft leeks and onion, and that smooth mash topping makes it feel indulgent, even though it’s cleverly kept low in swips and full of wholesome ingredients.

10 Reasons You’ll Love This Fish Pie

It’s proper comfort food that feels rich and creamy, but is still Slimming World friendly.
Each portion is only ½ a swip, so it fits easily into your daily plan.
It uses your Healthy Extra calcium allowance, helping you get your daily calcium in a delicious way.
Made with just salmon and white fish, so it’s simple, clean, and full of flavour.
The leeks and onion give it loads of natural sweetness without needing extra swips.
The cornflour sauce makes it creamy and satisfying without using cream or butter.
It’s a full family meal that even non-SW followers will happily eat.
It’s great for batch cooking and reheats really well for leftovers or lunches.
It’s filling and hearty, so it keeps you satisfied for longer.
It’s a classic British dish made lighter, so you don’t feel like you’re missing out at all.

Batch Cooking & Storage Guide

This Slimming World Fish Pie is a brilliant one to make ahead, especially if you like to stay organised during the week or prep meals in batches.

Fridge Storage

Once cooked and cooled completely, cover the fish pie and store it in the fridge for up to 2 days. Reheat thoroughly in the oven until piping hot all the way through, or microwave individual portions if you’re in a rush.

Freezing

This recipe freezes really well. You can freeze it either:

Before baking: Assemble the pie, cover tightly, and freeze for up to 3 months. Defrost fully in the fridge overnight before baking as normal.
After baking: Allow to cool completely, portion up if needed, then freeze for up to 3 months.

Reheating

From chilled: Bake at 180°C (160°C fan) for around 20–25 minutes until hot throughout.
From frozen (defrosted): Bake at 180°C (160°C fan) for 25–30 minutes.
Microwave individual portions for 3–5 minutes, stirring halfway through for even heating.

Top Tip

If reheating in the oven, add a splash of milk before warming to keep the sauce creamy and stop it drying out.

Can This Recipe Be Adapted?

Yes — this fish pie is really flexible, so you can easily tweak it depending on what you’ve got in or your preferences, without affecting how Slimming World friendly it is.

Change the fish: If you don’t have salmon or white fish (like cod or haddock), you can swap in other white fish as long as it’s lean and boneless. Just keep the same total quantity.
Add extra veg: You can bulk it out with vegetables like spinach, courgette or mushrooms if you want more speed food without adding swips.
Make it dairy free: Use a dairy-free milk alternative (like unsweetened almond or soya) and skip the yoghurt in the mash, or replace it with a dairy-free alternative.
Mash topping twist: For a lighter topping, mix half potato with cauliflower mash to reduce calories while keeping it creamy.

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Nutritional Information (Per Serving)

Slimming World: ½ a Swip

Weight Watchers: 6

Calories: 370

Course Main Course

Prep Time 15

Cook Time 35

Total Time 50

Servings 4

Ingredients

300g Salmon Fillet [Skin removed]
300g White Fish [Cod, Haddock, Pollock etc.]
700g Potatoes [Peeled, Diced]
1 Leek [Finely Sliced]
1 Small Onion [Peeled, Diced]
2 tbsp Fat Free Greek Yoghurt
200ml Skimmed Milk
1 tbsp Cornflour
Small Handful Fresh Parsley [Chopped]
Low Calorie Cooking Spray
Salt & Pepper

Instructions

Boil the potatoes in salted water for 15–20 minutes until soft. Drain and mash with the yoghurt, salt and pepper. Set aside.
Place the salmon and white fish in a pan, pour over the milk, and gently poach for 5–7 minutes until just cooked. Remove fish and flake into chunks. Keep the milk for the sauce.
Spray a pan with low-calorie spray and cook the onion and leeks for 6–8 minutes until softened.
Mix the cornflour with a little cold water to form a slurry, then gradually stir into the reserved milk over medium heat until thickened into a smooth sauce. Add parsley, salt, and pepper to taste.
Add the flaked fish into the sauce and stir gently so the chunks stay nice and chunky. Add the onion and leeks.
Transfer to an ovenproof dish and top with the mashed potato. Rough up the top with a fork.
Cook in a preheated oven at 200°C (180°C fan) for 25–30 minutes until golden and slightly crisp on top.

The post Best Ever Fish Pie | Slimming World Friendly Recipe appeared first on Fatgirlskinny.net | Slimming Recipes, Healthy Eating & Weight Loss.

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