Fish and Chip Pie
A fun twist on a classic, British takeaway favourite with all of the flavours of a chippy in a tasty pie!
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NutritionPer Serving
- Calories432
- Carbs60g
- Protein37g
- Fat2.9g
- Saturates-30g
- Sugars7.5g
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
Our tasty twist on a British takeaway favourite combines fish, chips and mushy peas into a satisfying pie – it sounds strange, but it really works, trust us!
We’ve oven baked the chips to help keep the calories down and then seasoned them with salt and vinegar for that authentic chippy taste. The fish is lightly poached in semi skimmed milk, spring onion and lemon to ensure that it’s super flaky and holds its shape when you put it into your pie.
Our Fish and Chip Pie is marked as gluten free despite the fact that it contains malt vinegar. Coeliac UK advises that malt vinegar is suitable for those following a gluten free diet and you can find more info here. If you’d rather not use vinegar in this recipe, then you can just omit it – it’ll still taste fantastic!
What diets is this Fish and Chip Pie suitable for?
This Fish and Chip Pie is suitable for gluten free diets.
We’ve used malt vinegar in this recipe, which Coeliac UK advises is suitable for those following a gluten free diet. If you’re unsure then you can find their advice on this here, or if you’d prefer not to use any vinegar in your dish then you can just omit it!
As always, please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make this Fish and Chip Pie?
Nope! This recipe is so simple to make that you’ve probably got most of the ingredients in your cupboard already.
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How many calories are in this Fish and Chip Pie?
There are 432 calories per portion in this Fish and Chip Pie which means it falls into our Weekly Indulgence category.
This Fish and Chip Pie is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 200ºC.
Step 2
Cut the potatoes into 1cm wide slices, then cut the slices into 1cm wide chips and place in a bowl of cold water to rinse off the starch.
Step 3
Tip the chips into a colander and drain away the starchy water. Place the chips on absorbent kitchen paper and pat dry.
Step 4
Place the dry chips on a non stick baking tray and spray well with low calorie cooking spray. Place in the preheated oven for 20 minutes, turning the chips once. The chips will be slightly tender at this point but not completely cooked. Remove from the oven and set aside.
Step 5
Place the fish in a medium frying pan with the milk, spring onion and lemon zest. Season well with salt and pepper and place over a low heat. Cover with a lid and simmer for 10 minutes, until the fish is just starting to flake. Don’t stir otherwise the fish will break up.
Step 6
Spray the ovenproof dish with a little low calorie spray and use to grease the dish.
Step 7
Place the mushy peas in the ovenproof dish and spread out evenly.
Step 8
Remove the frying pan from the heat, and using a large slotted spoon, remove the fish from the cooking liquid and place evenly on top of the mushy peas. Keep the cooking liquid in the frying pan as this will be used to make the sauce.
Step 9
Mix the cornflour with the water until smooth. Tip into the cooking liquid in the frying pan and stir until evenly mixed in. Place over a low heat and simmer for 3 – 4 minutes, stirring until slightly thickened.
Step 10
Pour the sauce over the fish and mushy peas in the ovenproof dish.
Step 11
Place the chips in a medium bowl and spray with low calorie cooking spray. Add the vinegar and season well with salt and pepper. Toss the chips to coat them well.
Step 12
Place the chips evenly on top of the pie. Place on a baking tray and bake in the oven for 15 – 20 minutes. The pie should be piping hot and the chips should be tender throughout and lightly browned.
Step 13
Serve at once. You can sprinkle the chips with a little more salt, pepper and vinegar if you wish.
What could I serve with this Fish and Chip Pie?
This Fish and Chip Pie really is a meal in itself, but if you wanted to serve it with an accompaniment then some steamed veg or any of these dishes would be delicious!
How do you know when this Fish and Chip Pie is cooked?
You’ll need to poach your fish for around 10 minutes or until it’s just starting to flake.
The pie needs to be baked for about 15-20 minutes or until the chips on top are browned and the filling is piping hot.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep this Fish and Chip Pie in the fridge?
We’d advise eating this dish when it’s freshly made!
Can I freeze this Fish and Chip Pie?
No, we don’t recommend freezing this recipe.
How do I reheat this Fish and Chip Pie?
This dish is best served freshly made so we wouldn’t advise reheating it!
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Fish and Chip Pie
A fun twist on a classic, British takeaway favourite with all of the flavours of a chippy in a tasty pie!
-
Prep Time
20 MINS
-
Cook Time
55 MINS
- KCals 432
- Carbs 60G
Instructions
- Pre-heat the oven to 200ºC.
- Cut the potatoes into 1cm wide slices, then cut the slices into 1cm wide chips and place in a bowl of cold water to rinse off the starch.
- Tip the chips into a colander and drain away the starchy water. Place the chips on absorbent kitchen paper and pat dry.
- Place the dry chips on a non stick baking tray and spray well with low calorie cooking spray. Place in the preheated oven for 20 minutes, turning the chips once. The chips will be slightly tender at this point but not completely cooked. Remove from the oven and set aside.
- Place the fish in a medium frying pan with the milk, spring onion and lemon zest. Season well with salt and pepper and place over a low heat. Cover with a lid and simmer for 10 minutes, until the fish is just starting to flake. Don't stir otherwise the fish will break up.
- Spray the ovenproof dish with a little low calorie spray and use to grease the dish.
- Place the mushy peas in the ovenproof dish and spread out evenly.
- Remove the frying pan from the heat, and using a large slotted spoon, remove the fish from the cooking liquid and place evenly on top of the mushy peas. Keep the cooking liquid in the frying pan as this will be used to make the sauce.
- Mix the cornflour with the water until smooth. Tip into the cooking liquid in the frying pan and stir until evenly mixed in. Place over a low heat and simmer for 3 - 4 minutes, stirring, until slightly thickened.
- Pour the sauce over the fish and mushy peas in the ovenproof dish.
- Place the chips in a medium bowl and spray with low calorie cooking spray. Add the vinegar and season well with salt and pepper. Toss the chips to coat them well.
- Place the chips evenly on top of the pie. Place on a baking tray and bake in the oven for 15 - 20 minutes. The pie should be piping hot and the chips should be tender throughout and lightly browned.
- Serve at once. You can sprinkle the chips with a little more salt, pepper and vinegar if you wish.
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Recipe notes
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14 comments
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KirstySaturday 3rd February 2024
Can you tell me which book this recipe is in please
Cheryl LloydSunday 4th February 2024
Hi there Kirsty! This recipe isn’t in any of the books, only on the website 😊
Alison caterFriday 14th October 2022
My family enjoyed this recipe, I added hard boiled egg as didn’t have enough fish. Love all the pinch of nom recipes I’ve done so far
SharonMonday 17th October 2022
Hi Alison, thanks for sharing your idea for adding hard boiled egg to our Fish and Chip Pie, it sounds great. So glad you’re enjoying our recipes!
GemmaSunday 18th July 2021
CanI ise xanthum instead of cornflour?
LisaTuesday 20th July 2021
Hi Gemma, yes you can use xantham gum to thicken the sauce. Take it off the heat and whisk in 1/4 – 1/2 tsp a little at a time until it thickens. Hope this helps!
Joanne JohnsonWednesday 10th February 2021
This was lovely but I think next time instead of lemon zest I will put parsley
HollyThursday 11th February 2021
Hey Joanne, so glad you enjoyed the Fish and Chip Pie!
jordanFriday 15th January 2021
do i leave the spring onions in the sauce when pouring it in??
SharonFriday 15th January 2021
Hi Jordan, yes, the spring onions stay in the sauce when you pour it over the fish and peas.Hope you enjoy the recipe!
AmyThursday 26th November 2020
Hello!
This recipe is delicious but we just wanted to let you know that the recipe under the ingredients list says to add lemon juice which we don’t think is correct as the top method does not include this.
HollyFriday 27th November 2020
Hi Amy, thanks so much for you message I’ve now fixed the method on the recipe card. So glad you enjoyed the Fish and Chip Pie!
MegThursday 5th November 2020
Can I use garden peas instead of mushy?
SharonFriday 6th November 2020
Hi Meg,
We wouldn’t recommend using garden peas in this recipe.The mushy peas are an important part of this recipe as they are hold the pie together, in the same way the sauce does.Thanks for your question and hope you enjoy the recipe if you give it a try.
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