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A dish of fish pie on a blue table

Easy Fish Pie | Weight Watchers

This Easy Fish Pie is tasty, simple to make and is finished with a healthy & delicious topping of mashed vegetables. Suitable for anyone following the Blue (previously Freestyle), Purple or Green plan on Weight Watchers MyWW!
Course dinner
Cuisine British
Keyword low calorie fish pie, Weight watchers dinner recipes, weight watchers fish pie
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 324kcal
Author Marianne


  • 2 cups potatoes (450g) peeled & chopped
  • ¾ cup carrots (100g) peeled & chopped
  • ¾ cup swede/rutabaga/yellow turnip (100g) peeled & chopped
  • 1 ⅔ cups skimmed milk (400ml)
  • 1 ½ tablespoon low fat spread/light margarine (25g)
  • 1 ¼ tablespoons all purpose flour (25g)
  • 4 spring onions / green onion finely sliced
  • cups fish (350g) - skin removed, deboned and cut into bite size chunks
  • ½ cup shrimp / prawns (150g)
  • 1 cup peas (150g)
  • 1 teaspoon dijon mustard
  • Salt & Pepper


  • Preheat the oven to 180°C fan / 200°C / 400°F
  • Place the chunks of potato, carrot and swede into a saucepan of boiling water and bring to the boil. Cook for 15 - 20 minutes, until the veg is tender. Drain well and set aside.
  • Measure the milk into a jug and add the chopped spring onion. Set aside for the flavours to infuse.
  • Whilst the vegetables are cooking, put the flour and low fat spread/light margarine in a saucepan and heat, stirring continuously until the spread has melted and it has combined with the flour to make a thickish paste (roux).
  • Continue to cook for a further 1 minutes before slowly whisking in the milk & onion bit by bit. Do this slowly to prevent lumps from forming.
  • Bring to the boil then reduce the heat and cook for a further 3 - 4 minutes until the sauce has thickened slightly.
  • Turn off the heat and then stir in the mustard and a little salt & pepper.
  • Add the chunks of fish, the shrimp and the peas and stir till they are all coated with the sauce.
  • Spoon into a 4 serving casserole dish.
  • Use a potato masher (or a potato ricer - my preference) to mash the cooked potatoes, swede and carrots into a smooth mash. Season with a little salt and pepper.
  • Now, you can either pipe the vegetable mash on top of the fish (like I did) or you can distribute spoonfuls of it over the fish base and use a fork to carefully spread it out.
  • Bake in the preheated oven for 20 - 25 minutes until the vegetable mash has turned a little crispy and golden and the filling is bubbling hot!
  • Serve with garden peas or sweetcorn.


Serving: 1 | Calories: 324kcal | Carbohydrates: 36g | Protein: 31g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 409mg | Potassium: 1266mg | Fiber: 5g | Sugar: 11g