The browser you are using is too old for our website. Please visit from Chrome and you will be able to browse normally.


















      Creamy fisherman pie

















      Salmon and Haddock Pie

      Cook time: 45 mins        Prep time: 10 mins        Serves: 4 portions


      • 700g potatoes (peeled and diced)
      • 2 fillets haddock
      • 2 fresh salmon fillets
      • 400ml low fat milk
      • 1 onion
      • 25g low-fat spread
      • 25g flour
      • 25g low fat cheddar cheese
      • 300g broccoli


      1. Preheat the oven to 200ºC (180°C for fan oven) or gas mark 6.
      2. Boil the potatoes in a large saucepan for about 10 to 15 minutes until soft. Drain and mash with 2 tablespoons of milk.
      3. Pour the remaining milk into a pan over medium heat. Add in the low fat spread and flour. Stir continuously until the sauce starts to bubble and thicken.
      4. Break the fish into chunks and place in an ovenproof dish. Add in the broccoli chopped in small pieces.
      5. Pour the sauce into the dish, then top with mashed potato and sprinkle the cheese over the top.
      6. Bake in the centre of the oven for 30 minutes, until the top is golden brown.

      Nutritional Benefits

      Oily fish is a great source of omega-3 for baby's brain and eye development. It is also high in Calcium and Vitamin D for healthy bone growth and folate which is important to prevent neural tube defects.

      HIGH IN:


      Vitamin C


      Vitamin B12

      Vitamin B6




      Vitamin D


      LOW IN:

      Saturated fat


      This is a great way to get more fish into your diet. You should be eating 1-2 portions of oily fish per week. If you aren’t a fish lover, this is a way to get it into your diet without the flavour being too strong.


      Free recipes 

      Delicious breakfast, lunch and dinner recipes from our team of nutritionists 

      Join now for free

      You may also like

      Free recipes

      Delicious breakfast, lunch and dinner recipes from our team of nutritionists

      Join now for free

      Your privacy is important to us and therefore we would like to explain how we use cookies on this website. With your consent, we will use cookies to measure and analyse how our website is used (analytical cookies), to tailor it to your interests (personalisation cookies), and to show you relevant advertising and information (targeting cookies) we think you will like. For more information please read the cookie statement.

      Privacy Settings

      You can choose your preferences anytime for cookies and tracking. For more information please read our cookie policy.

      • Strictly necessary

        They are necessary for the website to function and cannot be switched off. They are usually only set in response to actions made by you which amount to a request for services (setting your privacy preferences, logging in, filling in forms, etc.). You can set your browser to block or alert you about these cookies, but some parts of the site will not then work.

      • Analytical cookies

        They allow us to count visits and traffic sources, to measure and improve the performance of our site. They show us which pages are the most and least popular and how visitors move around the site. If you do not allow these cookies we will not know when you have visited our site, and will not be able to monitor its performance.

      • Personalisation cookies

        They enable website’s enhanced functionality and personalization. They may be set by us or by third parties whose services we have added to our pages. If you do not allow these cookies, some or all of these services may not function properly.

      • Targeting cookies

        They may be set through our site by our advertising partners, to build a profile of your interests and to show you relevant adverts on other sites. They do not store directly personal information, but are based on uniquely identifying your browser and internet device. If you do not allow these cookies, you will experience less targeted advertising.