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+ servings

Fish Finger Pie

  • Prep Time
    15 MINS
  • Cook Time
    40 MINS
  • KCals 509
  • Carbs 64G
4 Servings


  • 10 frozen breadcrumbed cod or haddock fish fingers
  • 4 large potatoes, approx 200g each, peeled and cut into large chunks
  • 100 g reduced fat mature Cheddar cheese, finely grated
  • 60 ml semi skimmed milk
  • 415 g tin reduced sugar and salt baked beans in tomato sauce
  • salt and black pepper to taste
  • low calorie cooking spray

For the topping

  • 20 g reduced fat mature Cheddar cheese, finely grated


  1. Pre-heat the oven to 190ºC. Line a baking tray with foil and grease with a little low calorie spray. Grease the ovenproof dish with a little low calorie spray.

  2. Put the potatoes in a large saucepan of cold water and cover with a lid. Place over a high heat and bring to the boil, taking care not to let the water boil over. Reduce the heat to medium, partially cover with the lid and simmer for 20 minutes until tender when tested with a knife.

  3. Drain the potatoes well and return to the saucepan off the heat. Mash well with the milk and 50g of the Cheddar cheese. Season well with salt and black pepper, to taste. Set aside.

  4. While the potatoes are cooking, cook the fish fingers: Place the fish fingers on the prepared baking tray and place in the preheated oven for 10 minutes or according to the packet instructions, until cooked throughout.

  5. To assemble the pie: place the cooked fish fingers in the bottom of the greased ovenproof dish and spread out evenly.

  6. Pour over the baked beans, spreading evenly over the fish fingers. Sprinkle over the remaining 50g Cheddar cheese in an even layer.

  7. Add the mashed potato, spreading evenly over the cheese. Texture the top with a fork. Sprinkle over the remaining 20g Cheddar cheese and place on a baking tray.

  8. Place in the preheated oven and bake for about 20 minutes until golden brown on top and piping hot throughout.

  9. Serve with steamed vegetables or an accompaniment of your choice.