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!
- 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
- Preheat oven to 200C/Gas 6
- In a large pan, boil the chopped potatoes until tender. Drain and mash with potato masher. Season with salt and pepper.
- In another pan, spray some FryLight and gently fry the leeks and garlic until soft and tender.
- Add the pieces of fish and when cooked through, add the seafood.
- Whisk the Philadelphia Light with a splash of milk to thin down, and then add in the fresh parsley. Season with salt and pepper.
- Pour the Philly mixture over the seafood and gently stir together.
- Transfer the pie filling to a dish and then top with the mashed potato.
- Place into the oven to brown the topping off for about 20 to 30 minutes.