If you are following the Slimming World plan and looking for delicious recipes, you’ve come to the right place! This Slimming World Fish Pie is made with Philadelphia (so no Quark here!) I personally do not like Quark, even though I know it is free! I’d rather use the Syns on this SW fish pie and use Philly.
However, I do give a few options, so if you want Syn free fish pie, or one that has a few Syns, or one that uses a Healthy Extra, read on for the Slimming World fish pie recipe!
Slimming World Fish Pie
Health guidelines say we should eat two portions of fish per week, one of which should be an oily fish, such as salmon or mackerel. Most of us could probably include more fish in our diet – I know we could. We do often have grilled of steamed salmon once a week, but white fish not so often.
Fish that is steamed, baked or grilled is a healthier choice than fried fish. Frying can increase the fat content of fish and shellfish, especially if they’re cooked in batter.
To ensure there are enough fish to eat now and in the future, we should try to eat a wide variety of fish and to buy fish from sustainable sources.
If you are worried about bones in your fish, buy filleted fish from the supermarket, or ask the fishmonger to de-bone the fish for you. In this Slimming World fish pie recipe I use a fish pie mix that my supermarket sells. It contains white fish, smoked haddock and salmon. The fish is cut up into cubes so I really don’t have to do much prep!
The beauty of a fish pie is that you can use whatever fish you prefer. I actually turned this into a seafood pie because I used not only fish, but also a seafood mix of prawns, mussels, squid and scallops. I thought having a mix would make for a more textured and flavourful pie – and I was right! This really was delish!
For the sauce…
I used Philadelphia Light to make the sauce, which is 2 syns per 25g (at time of writing). 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.
This post contains Amazon Affiliate links. If you clicked the link then made a purchase, a small percentage of the sale price would be paid to this me. It doesn’t cost you anything more but it helps keep the lights on over here!
- 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.
If you are one of the many people who following the Slimming World plan, you will know that one of the crucial things to your success is keeping a Slimming World Food Diary. Tracking what you eat at each meal, along with your Healthy Extras, and Syns means you can monitor when things go well – and when they don’t, and can figure out how to improve next time. I’ve got a free printable Slimming World Food Diary & Meal Planner here.