Slimming World Friendly Seafood Pie

Slimming World Friendly Seafood Pie Recipe

I’m still getting used to the Slimming World plan and wrapping my head back round free foods and super free foods, healthy extras and syns!

I used Philadelphia Light to make the sauce, which is 2 syns per 25g. However, 70g of  the same can be a healthy extra, so working out how many syns you’re eating per portion will be down to you! It’s around 16 syns for the whole dish, but it’s 4 portions. You could make it with less syns by using Extra Light  Philadelphia, or you could make it completely free by using Quark.

My local Tesco sells a fish pie mix with white fish, smoked haddock and salmon, which is really handy to use in this pie. But use whatever fish you prefer. Similarly, they also have a cooked seafood mix with prawns, mussels, squid and scallops. I thought having both of these would make for a more textured and flavourful pie – and I was right! This really was delish!

5 from 1 reviews
Slimming World Friendly Seafood Pie
Author: 
Serves: 4
 
I prepare the filling for the seafood pie whilst cooking the potatoes in another pan - they should both be ready around the same time to assemble. If not, cover with foil to keep warm.
Ingredients
  • 3-4 large potatoes, chopped
  • salt & freshly ground black pepper
  • FryLight 1 cal spray cooking oil
  • 1 leek, halved lengthways and finely sliced
  • 1-2 garlic cloves, crushed
  • 390g fish - e.g., salmon, cod, smoked haddock, cut into bite size pieces
  • 200g cooked seafood mix - e.g., prawns, mussels, squid rings and scallops
  • 200g Philadelphia Light
  • splash of skimmed milk
  • fresh flat leaf parsley, chopped
Instructions
  1. Preheat oven to 200C/Gas 6
  2. In a large pan, boil the chopped potatoes until tender. Drain and mash with potato masher. Season with salt and pepper.
  3. In another pan, spray some FryLight and gently fry the leeks and garlic until soft and tender.
  4. Add the pieces of fish and when cooked through, add the seafood.
  5. Whisk the Philadelphia Light with a splash of milk to thin down, and then add in the fresh parsley. Season with salt and pepper.
  6. Pour the Philly mixture over the seafood and gently stir together.
  7. Transfer the pie filling to a dish and then top with the mashed potato.
  8. Place into the oven to brown the topping off for about 20 to 30 minutes.