Cod and leek pie recipe

Make a delicious fish pie with less dairy in this hearty fish supper recipe


  • 500g approx skinless/boneless chunky sustainable or organically farmed cod, pollack or pouting fillet, cut into large chunks *
  • 2 medium leeks, finely shredded
  • 1 tbsp light and mild olive oil
  • 225g baby spinach leaves
  • Ground black pepper
  • 250g soya cream alternative, eg Alpro

For the mash

  • 4-5 large floury potatoes (King Edwards/Maris Piper are great) peeled
  • 4 tbsp soya cream alternative, eg Alpro
  • 1 dsp low fat margarine
  • Ground black pepper
  • Generous pinch of fresh grated nutmeg


How to make cod and leek pie

1. Preheat the oven to 200ºC/400ºF/Gas Mark 6.

2. Place prepared cod into a medium size ovenproof dish.

3. Gently sweat the shredded leek with the olive oil for 10 minutes over a very gentle heat to soften without browning. Add spinach to the pan and cook for 1-2 minutes until spinach just wilts. Season well.

4. Put half the mixture around the fish. Liquidise remainder with the cream alternative to make a creamy sauce. Pour around the fish.

5. Prepare the mash. Cut potato into even sized pieces and boil until tender. Drain and add remaining ingredients. Mash until smooth. Spoon onto prepared fish and spread potato out with a flat edged knife.

6. Rest dish on a baking sheet and cook for 25 minutes, until the potato is golden and the sauce is bubbling around the edge of the dish.

© Alpro

* Salmon, cod and tuna are severely threatened by over-fishing. There are a number of sustainable and just as tasty species that work equally well in the above recipe - in some cases they can even be cheaper. See for more information.


Average rating: 3.5/5
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Nutritional Information

Per serving:
326 kcals
11g total fat
1.8g saturated fat

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