Admiral’s Fish Pie

If it swims it slims! This comforting Admiral’s Fish Pie is a great choice for calorie counting or following plans like Weight Watchers.

Admiral's Fish Pie | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

We like to really pack this Admiral’s Fish Pie with fish, but you can put any fish that you like in there.

We used Smoked Haddock, Cod, Salmon, Prawns and mussels. If you’re not keen on any of those, just omit them and replace with another fish. You could even make this Admiral’s Fish Pie with Chicken and mushrooms if you don’t like fish!

Admiral's Fish Pie | Slimming & Weight Watchers Friendly

If you’re a fan of this Admiral’s Fish Pie we have some other comforting recipes you might like!

How many calories is Admiral’s Fish Pie?

Each generous portion of this Admiral’s Fish Pie is 600 calories. A traditional Fish Pie can clock up as many as 1000 calories per portion, so this is an amazing saving!

This recipe falls into our Special Occassion recipe category. You can find all of our other Special Occassion recipes here.

This Admiral’s Fish Pie fits into a calorie controlled diet and many of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

What diets is this Admiral’s Fish Pie suitable for?

This Admiral’s Fish Pie recipe is suitable if you’re gluten free as long as you swap out the stock cube for a gluten free version.

Please make sure to double, and triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is Admiral’s Fish Pie?

There are 10 Points in a portion of our Admiral’s Fish Pie. Compare that to a Charlie Bigham’s Fish Pie which is 32 Points, you’ll see this is an amazing saving!

How to make Admiral’s Fish Pie

  • Peel the potatoes cut them into chunks, then cook them in boiling salted water until they are soft. It will probably take about 20 minutes.
  • Meanwhile, dissolve the stock cube in 450ml of boiling water, then transfer to a saucepan and cook the diced fish in the stock for 5-10 minutes.
  • While the fish is cooking, sauté the spring onions until they start to soften. Place the cooked spring onions and peas in the pie dish.

Admiral's Fish Pie | Slimming & Weight Watchers Friendly

  • Remove the fish from the stock using a slotted spoon, and add that to the dish along with the prawns and mussels.

Admiral's Fish Pie | Slimming & Weight Watchers Friendly

  • Return the fish stock to the heat and bring up to the boil. Add the chopped parsley and a squeeze of lemon juice, then whisk in the Xanthan Gum until it thickens. You need to add a little at a time and whisk it really well so it dissolves and there are no lumps.
  • Remove from the heat, stir in the Quark and then pour it over the fish mix.

Admiral's Fish Pie | Slimming & Weight Watchers Friendly

  • Drain the potatoes and mash them until they’re smooth. Add a little salt and pepper, then fill a piping bag and neatly pipe the potato on to the fish mix.

Admiral's Fish Pie | Slimming & Weight Watchers Friendly

  • Cook at 200°C (fan) for about 30-35 minutes or until the top is golden brown. Nom, nom, nom!

Admiral's Fish Pie | Slimming & Weight Watchers Friendly

What should you should serve with Admiral’s Fish Pie?

Our Admiral’s Fish Pie doesn’t need to be served with anything, it’s a full hearty meal all on it’s own! However, if you want to cut the calories a bit more why not serve a half portion with some seasoned vegetables? Any of the options below would work well!

  • Spinach
  • Broccoli
  • Cauliflower
  • Baby Corn
  • Sautéed Leeks 

Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values. 

Do you need any special ingredients to make this Admiral’s Fish Pie?

There are a few things you need to make this Admiral’s Fish Pie. Some things are essential, others will make making it a lot easier. I’m a firm believer in working smart!

  • Recipe ingredients as indicated in the recipe at the bottom of the post
  • A potato masher
  • Xanthan Gum
  • Piping bag & nozzle

First up – the potato masher. Having one of these will change your life forever, especially if you like to mash things. You could, of course, use a potato ricer or a manual potato masher.

Fish Pie | Slimming & Weight Watchers Friendly

The potato masher I’m using here is actually also a stick blender, a whisk and a whole host of other things. It makes PERFECT mash in very little time.


Next, if you want to keep the calories low, you need something called Xanthan Gum. Xanthan Gum is a gluten free thickener and works a bit like cornflour. You add it to a liquid, and it thickens but you only need to add a little! When I say a little you use 1/4 tsp Xanthan gum in place of 1 tbsp cornflour.


You can grab Xanthan Gum in the free from aisle of any supermarket, or you can grab it from Amazon.

Lastly, the piping bag and nozzle. You can fork your mashed potato on the top. like you would do with a Cottage Pie, but I like to pipe it onto the Admiral’s Fish Pie. It’s much less messy, keeps things really neat and doesn’t disturb the pie filling.

Admiral's Fish Pie | Slimming & Weight Watchers Friendly

Most supermarkets have disposable piping bags and nozzles, or you can grab some over on Amazon UK. The Tala piping bags are crazy cheap, you’d be daft not to pick some up!

How do you know when Admiral’s Fish Pie is cooked?

The potato top of the Admiral’s Fish Pie will be golden brown on top when it’s ready. 

This will take approximately 30-35 minutes in the oven (200°C) after it has been assembled.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

How long can you keep Admiral’s Fish Pie in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any left overs to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Admiral’s Fish Pie in the fridge for approximately 3 days or so. 

Can I freeze Admiral’s Fish Pie?

Yes you can – as long as the cooked seafood you use haven’t been previously frozen. You can get your cooked seafood from the chiller to make this recipe freezer friendly.

If freezing this Admiral’s Fish Pie please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat Admiral’s Fish Pie?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

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Admiral's Fish Pie | Slimming & Weight Watchers Friendly

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Admiral's Fish Pie | Slimming & Weight Watchers Friendly

Votes: 23
Rating: 4.3
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Servings

Prep Time

Cooking Time

portion 15 minutes 40 minutes

Calories

WW

Carbs

600kcal 10

Smart Points (Flex/Freestyle)

Coming Soon

Per portion Per portion Per portion
Suitable For Freezing icon Gluten Free icon
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INGREDIENTS
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INSTRUCTIONS
  1. Peel the potatoes cut them into chunks, then cook them in boiling salted water until they are soft. It will probably take about 20 minutes
  2. Meanwhile, dissolve the stock cube in 450ml of boiling water, then transfer to a saucepan and cook the diced fish in the stock for 5-10 minutes
  3. While the fish is cooking, sauté the spring onions until they start to soften
  4. Place the cooked spring onions and peas in the pie dish, remove the fish from the stock using a slotted spoon, and add that to the dish along with the prawns and mussels
  5. Return the fish stock to the heat and bring up to the boil. Add the chopped parsley and a squeeze of lemon juice, then whisk in the Xanthan Gum until it thickens. You need to add a little at a time and whisk it really well so it dissolves and there are no lumps
  6. Remove from the heat, stir in the Quark and then pour it over the fish mix
  7. Drain the potatoes and mash them until they're smooth. Add a little salt and pepper, then fill a piping bag and neatly pipe the potato on to the fish mix
  8. Cook at 200°C (fan) for about 30-35 minutes or until the top is golden brown

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.

If making this recipe Gluten Free please make sure to check the ingredients that you’re using

Especially things such as; 

- Stock cubes
- Soy sauce - substitute with Tamari.
- Worcestershire sauce - substitute with Henderson’s Relish.
- Etc.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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  • You don't reproduce the recipe in full
23 Comments
    1. Hi Petra
      As well as being a thickener Xanthan gum is also a stabiliser which prevents foods from splitting or separating, so it shouldn’t be a problem

  1. Hi Kate
    The one thing I miss on SW is a good fish pie. I made this tonight and it was very tasty and will make it again. I have one query though in relation to the Xanthium gum. I added the amount that the recipe said but it didn’t thicken too much. I do like a thick sauce. Do I just keep adding until I get the thickness that I like?
    Thanks
    Bronagh

  2. I love fish pie but my OH doesn’t! I’d really like to make this for one but it would be expensive or wasted. Could I use frozen fish. I tend to buy frozen fish as I’m the only one who eats it. Could I defrost and use that? Thank you x

  3. It’s lovely but I have loads left over. Can I reheat it ? And can I freezes it ? My original white fish was frozen. Many thanks Rebecca

    1. Hi Rebecca,

      If you’re frozen fish was raw and then cooked, it’ll be fine to freeze. Just make sure you reheat thoroughly 😊

  4. I have just made this fish pie by following the recipe to the letter but the sauce didn’t really thicken & it looks like the quark has split. I have put it all together though & keeping my fingers crossed that it tastes ok!!

  5. Tried this tonight replacing mash with sliced potatoes and a tiny bit of reduced fat cheese as part of HEA. Delicious and enjoyed by the whole family. Can you use xantham gum in other PON recipes that use cornflour?

  6. Hi! This recipe looks great and I can’t wait to try it. Just one thing, I live in Kenya and can’t get Quark here, what would you suggest as an alternative to this? Thank you!

  7. Hi I’ve just made the Fish Pie very tasty. My husband loved it but the mixture very runny. Is it really 1/4 tsp not 1/4 tbsp of the gum?
    Thanks

    1. Hi Cindy,

      It should be a teaspoon, but you could always add a little more – just add a bit at a time as it can become very thick, very quickly! 😊

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