Fish and Chip Pie

  • 20MINS
  • 55MINS
  • 432KCAL

A fun twist on a classic, British takeaway favourite with all of the flavours of a chippy in a tasty pie!

  • Bakes and Roasts pinchofnom.com
  • Fakeaways pinchofnom.com
  • Gluten Free pinchofnom.com
Easy Peasy Fish and Chip Pie pinchofnom.com

NutritionPer Serving

  • Calories432
  • Carbs60g
  • Protein37g
  • Fat2.9g
  • Saturates-30g
  • Sugars7.5g

Fish and Chip Pie - Pinch of Nom Slimming Recipes

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.

How Weight Watchers friendly is this Fish and Chip Pie recipe?

  • If you’re on WW Green then you need to count 10 Points per portion of this Fish and Chip Pie recipe.
  • If you’re on WW Blue then you need to count 9 Points per portion of this Fish and Chip Pie recipe
  • If you’re on WW Purple then you need to count 6 Points per portion of this Fish and Chip Pie recipe

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.

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 3 pinchofnom.com

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 5 pinchofnom.com

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 7 pinchofnom.com

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 8 pinchofnom.com

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 9 pinchofnom.com

Step 10

Pour the sauce over the fish and mushy peas in the ovenproof dish.

Step 10 pinchofnom.com

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 11 pinchofnom.com

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 12 pinchofnom.com

Step 13

Serve at once. You can sprinkle the chips with a little more salt, pepper and vinegar if you wish.

Fish and Chip Pie - Pinch of Nom Slimming Recipes

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!

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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
  • WW Points:
  • 10 Green
  • 9 Blue
  • 6 Purple

Ingredients

  • 5 medium potatoes peeled
  • 550 g skinless and boneless cod fillet cut into large chunks
  • 250 ml semi skimmed milk
  • 4 spring onions cut into slices
  • 1/2 lemon zested
  • 2 300g tins of mushy peas
  • 2 tbsp cornflour
  • 1 tbsp water
  • 2 tsp malt vinegar
  • salt and pepper to taste
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Pre-heat the oven to 200ºC.
  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.
  3. Tip the chips into a colander and drain away the starchy water. Place the chips on absorbent kitchen paper and pat dry.
  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.
  5. Place the fish in a medium frying pan with the milk, spring onion, lemon zest and juice. 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.
  6. Spray the ovenproof dish with a little low calorie spray and use to grease the dish.
  7. Place the mushy peas in the ovenproof dish and spread out evenly.
  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.
  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.
  10. Pour the sauce over the fish and mushy peas in the ovenproof dish.
  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.
  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.
  13. 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

Don't stir the fish while it's poaching otherwise it will break up!

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