This quick and healthy fish pie is based on a Jamie Oliver recipe that has been tweaked over the years. Usually I make it with sweet potato as you can get away with less oil, but I think it tastes even better with white potato.
Unlike most recipes for fish pie, this version uses no cream, butter or bechamel sauce. Instead it uses olive oil and cheddar cheese but still manages to come in at below 500 calories a portion.
Any mix of smoked and unsmoked fish will be perfect for a fish pie. You can go as luxury or as budget as you want. And a chopped up hard boiled egg works really well too.
The recipe & full macros (calories, protein, fat & carbs breakdown) can be found in my book High Protein Classics.