“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.
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!
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.
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.
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.
How do I make this Syn Free 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.
Remove the fish from the stock using a slotted spoon, and add that to the dish along with the prawns and mussels.
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.
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.
Cook at 200°C (fan) for about 30-35 minutes or until the top is golden brown. Nom, nom, nom!
Some of you love this Syn Free Fish Pie recipe!
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We’ve been squirrelling away doing squirelly things behind the scenes and can finally announce that our very first cookbook is available for pre-order!! The book will feature 100 recipes – around 80 of them BRAND NEW and not available anywhere else. Full colour photographs, hardback, a quality book that will stand up to frequent use! Each recipe has been taste tested by twenty members of the Pinch of Nom community to ensure that they are amazing. The book will be released on the 21st March 2019, and if you pre order now you won’t be charged until it’s released.
Pre-Order Our Cookbook Now!
We’ve been squirrelling away doing squirelly things behind the scenes and can finally announce that our very first cookbook is available for pre-order!!
The book will feature 100 recipes – around 80 of them BRAND NEW and not available anywhere else. Full colour photographs, hardback, a quality book that will stand up to frequent use!
Each recipe has been taste tested by twenty members of the Pinch of Nom community to ensure that they are amazing.
The book will be released on the 21st March 2019, and if you pre order now you won’t be charged until it’s released.Check out our cookbook page for more information!