Syn Free Fish Pie | Slimming World

“If it swims it slims”, is most certainly my mantra when following the Slimming World Extra Easy plan. This Syn Free Fish Pie reminds me a lot of my Low Syn Smoked Haddock Fishcakes – just so tasty.

Syn Free Fish Pie | Slimming World - featured

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 Syn Free Fish Pie with fish, 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 Syn Free Fish Pie with Chicken and mushrooms if you don’t like fish!

Syn Free Fish Pie | Slimming World - featured

What do I need to make this Syn Free Fish Pie?

There are a few things you need to make this Syn Free 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.

Syn Free Fish Pie | Slimming World - featured

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 this Syn free, you need something called Xanthan Gum. Xanthan Gum is a syn 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 (it’s gluten free!), 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 Syn Free Fish Pie. It’s much less messy, keeps things really neat and doesn’t disturb the pie filling.

Syn Free Fish Pie | Slimming World - featured

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 I make this Syn Free Fish Pie?

Step 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.

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.

Step 2

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.

Syn Free Fish Pie | Slimming World - featured

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

Syn Free Fish Pie | Slimming World - featured

Step 4

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.

Step 5

Remove from the heat, stir in the Quark and then pour it over the fish mix.

Syn Free Fish Pie | Slimming World - featured

Step 6

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.

Syn Free Fish Pie | Slimming World - featured

Step 7

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

Syn Free Fish Pie | Slimming World - featured

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Syn Free Fish Pie | Syn Free Slimming World |14 Weight Watchers Smart Points | 600Kcal | pinchofnom.com

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Syn Free Fish Pie

Votes: 16
Rating: 4.44
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

portion 15 minutes 40 minutes

Calories

WW

Slimming World 

600kcal 10

Smart Points (Flex/Freestyle)

Zero

Syns

Per portion Per portion Per portion
Suitable For Freezing icon Gluten Free icon
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

Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

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.

We kindly ask that you share this recipe via the share buttons and not via screenshots. 

As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

If you use or re-create our recipes we kindly ask:

  • That you credit us by not only screenshot but linking to our original recipe post
  • You don't reproduce the recipe in full
28 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

    1. Hi Bronagh,
      Xanthan gum is great for thickening a sauce. If you prefer a thicker sauce, then you can add more. We’d suggest you do it very sparingly, only adding about 1/4 of a tsp each time and mixing in thoroughly.

  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

    1. Hi Carolyne
      Lots of supermarkets with fresh fish counters do small trays of fish pie mix, an assortment of fish/prawns suitable for making fish pie. It would be ideal for this recipe!
      You could use frozen fish in this recipe, but it would need to be cooked and eaten on the day that you make it.

  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 😊

    1. Hi Lisa
      You can definitely add this flavoured quark at stage 5 of the recipe. The sauce really needs the fish stock and lemon juice etc to create the right consistency and combination of flavours. I’m not sure whether the garlic and herb quark would work on it’s own. Hope this helps!

  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!!

    1. Hi Chris
      Did you add the xanthan gum and whisk thoroughly until the sauce had thickened? You could have added a tiny bit more if it hadn’t thickened enough for you. The quark needs to be added a minute or two after you’ve removed from the heat. If added while the sauce is on the heat or when the sauce is still too hot, it will split. You could try one of the cooking quarks, available from Asda and Tesco. These appear to be more stable when cooking. Hope that helps. 🙂

  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?

    1. Hi Ginnette
      Xanthan gum can be used to thicken in the same way as cornflour in many recipes. There are occasions when cornflour gives a better texture and overall result. We taste test each recipe before we post it, so we try to find the best combinations for each recipe, whilst keeping them low in Syns. 🙂

    1. Hi Sarah
      If the prawns/mussels you used were cooked already, technically you’ve reheated them once when you cooked the pie, so personally I wouldn’t recommend it.

    1. Hi Charlotte
      Have a look at the instructions on the pack, to see what is recommended. Personally, I’d probably defrost in fridge overnight, as the extra liquid from the frozen fish mix might make the finished dish a little too watery.

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