Low Sodium Classic Fish Pie

Discover the perfect balance of comfort and health with this Low Sodium Classic Fish Pie, a hearty and flavorful twist on a beloved British dish. Featuring tender white fish, salmon, and shrimp poached in a low-sodium vegetable broth, this recipe delivers rich, savory flavors with significantly reduced sodium. A velvety sauce made with leeks, carrots, and a hint of fresh dill is topped with creamy mashed potatoes infused with broth for added depth. This nutritious fish pie is oven-baked to golden perfection, making it an ideal family-friendly dinner that’s lower in sodium but full of taste. Serve it with steamed greens or a crisp side salad for a satisfying and wholesome meal. Perfect for those following a low-sodium diet, this recipe delivers comfort without compromise!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 4

Ingredients

• 300 grams Skinless white fish fillets (e.g., cod or haddock)
• 200 grams Skinless salmon fillets
• 150 grams Peeled and deveined shrimp
• 500 milliliters Low sodium vegetable broth
• 1 piece Bay leaf
• 40 grams Unsalted butter
• 40 grams All-purpose flour
• 200 milliliters Low sodium milk
• 1 cup Chopped leeks
• 2 medium Carrots, diced
• 100 grams Frozen peas
• 1 tablespoon Fresh dill, chopped
• 1 teaspoon Lemon zest
• 800 grams Potatoes, peeled and chopped
• 150 milliliters Low sodium vegetable broth (for mash)
• 0 to taste Black pepper

Directions

Step 1

Preheat the oven to 200°C (392°F).

Step 2

Place the white fish fillets, salmon fillets, and shrimp in a large pan. Add the low sodium vegetable broth and bay leaf. Bring to a gentle simmer over medium heat. Cook for about 5 minutes until the fish are just cooked. Remove the fish and shrimp using a slotted spoon and set aside. Reserve the broth.

Step 3

In a separate saucepan, melt the unsalted butter over medium heat. Add the chopped leeks and carrots, cooking for about 5 minutes until softened.

Step 4

Stir in the all-purpose flour, cooking for 1 minute. Gradually add the reserved broth and the low sodium milk, whisking continuously to prevent lumps. Bring to a simmer and cook for 5 minutes until thickened.

Step 5

Gently fold in the cooked fish, shrimp, frozen peas, fresh dill, and lemon zest. Season with black pepper to taste.

Step 6

Transfer the fish mixture to a deep baking dish.

Step 7

Boil the potatoes in a pot of water for 15-20 minutes until tender. Drain and mash with the low sodium vegetable broth, creating a smooth topping.

Step 8

Spread the potato mash evenly over the fish mixture in the baking dish.

Step 9

Bake in the preheated oven for 30 minutes until the top is golden brown and the filling is bubbling.

Step 10

Allow to cool slightly before serving with steamed vegetables or a fresh salad.

Nutrition Facts

Serving size	(2805.7g)

Amount per serving	% Daily Value*
Calories	2210.1

Total Fat 67.3g	0%
Saturated Fat 28.4g	0%
Polyunsaturated Fat g
Cholesterol 666.0mg	0%
Sodium 1169.2mg	0%
Total Carbohydrate 243.4g	0%
Dietary Fiber 27.0g	0%
Total Sugars 37.7g
Protein 172.7g	0%

Vitamin D 1753.4IU	0%
Calcium 697.9mg	0%
Iron 16.3mg	0%
Potassium 7241.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.7%

Protein: 30.4%

Carbs: 42.9%