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

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

Syn Free Fish Pie

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Prep Time

Cooking Time

portion 15 minutes 40 minutes

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600kcal 14

Smart Points

Zero

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INGREDIENTS
Please don't take a screenshot. These recipes are updated often!

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

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’re aren’t trained by Slimming World nor authorised to give Slimming World advice. Should 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.

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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
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A blog about 3 fat chefs and friends, on their Slimming World Journey!