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.
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NutritionPer Serving
- Calories600
- Carbs59g
- Protein54g
- Fat14g
- Saturates3g
- Sugars8g
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 to know in the blurb!
A traditional fish pie can come in at as many as 1000 calories per portion, so this version is an amazing saving at just 600 calories!
We’ve packed our Admiral’s Fish Pie with smoked haddock, cod, salmon, prawns and mussels, but you can use any fish that you like. If you’re not a massive fan of fish, then you could even substitute it with chicken and mushrooms instead – it’s a super versatile recipe so feel free to get creative!
Piping the mashed potato on top of your Admiral’s Fish Pie means that the topping will be much neater, less messy and you won’t disturb the pie filling. If you’re prefer then you could fork your mashed potato on top instead – just like you would do with a cottage pie!
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 or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make this Admiral’s Fish Pie?
Xanthan gum is a gluten free thickener that works a bit like cornflour but helps to keep the calories low. A little goes a very long way and you’ll only need 1/4 tsp of xanthan gum for every 1 tbsp cornflour.
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A good potato masher is an absolutely essential piece of kitchen equipment! We love this one as it can fold flat which makes storage super easy.
You can grab Xanthan Gum in the free from aisle of any supermarket, or you can also find it on Amazon.
How many calories are in this Admiral’s Fish Pie?
Each generous portion of this Admiral’s Fish Pie is 600 calories which means that it falls into our Special Occasion recipe category.
If you wanted to reduce the calories, then you could half the portion size and then serve with some seasoned veg such as broccoli, spinach or green beans.
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.
Step 1
Peel the potatoes and then cut them into chunks. Cook them in boiling salted water until they are soft. This will probably take about 20 minutes.
Step 2
Put the stock into a saucepan and then add the chopped fish. Cook the fish in the stock for 5-10 minutes.
Step 3
While the fish is cooking, sauté the spring onions until they start to soften.
Step 4
Place the cooked spring onions and peas into your pie dish and then remove the fish from the stock using a slotted spoon. Add this to the pie dish along with the prawns and mussels.
Step 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 that it dissolves and there are no lumps.
Step 6
Remove from the heat, stir in the quark and then pour it over the fish mix.
Step 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 onto the fish mix.
Step 8
Cook at 200°C (fan) for about 30-35 minutes or until the top is golden brown.
What should you should serve with Admiral’s Fish Pie?
This Admiral’s Fish Pie really is a meal in itself, but could also be served with some veg on the side if you wanted. You could also serve it alongside the following starter, dessert and drink to make a really impressive meal!
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 which should take around 30-35 minutes in the oven after assembly.
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 leftovers 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 hasn’t been previously frozen. To make this recipe freezer friendly, choose refrigerated cooked seafood instead of frozen.
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
If it swims it slims! This comforting Admiral’s Fish Pie is a great choice for calorie counting or following plans like Weight Watchers.
-
Prep Time
15 MINS
-
Cook Time
40 MINS
- KCals 600
- Carbs 59G
Instructions
- Peel the potatoes and cut them into chunks. Cook them in boiling salted water until they are soft. This will probably take about 20 minutes
- Put the stock into a saucepan and then add the chopped fish. Cook 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 into your pie dish and then remove the fish from the stock using a slotted spoon. Add the fish to the pie 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. Add a little at a time and whisk it really well so that 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 to taste, 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
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38 comments
See what others have to say
CatherineSunday 3rd April 2022
Hi. Someone else has asked this question, but I can’t see it has a reply yet. Could you use frozen fish pie mix for this recipe and, if so, would I need as much as the total weight of all the fish in the original recipe (450g = 100g each of salmon and cod, 50g smoked haddock and 100g each of prawns and mussels)?
Thanks!
SharonFriday 8th April 2022
Hi Catherine, yes, you could use frozen fish pie mix for this recipe.You would need to use the same amount, so a total of 450g. Defrost the pie mix according to the packet instructions, and drain well before following the recipe. If you use fish that has been previously frozen, the pie won’t be suitable for freezing.Hope this helps!
kathleen o sheaSunday 11th October 2020
what are quark and xanthan gum,could i use an alternative to these
HollyFriday 16th October 2020
Hey Kathleen, quark is a type of cheese that is great when added to this Admiral’s Fish Pie as it helps to give it a really creamy sauce. Xanthan gum is used as a thickener if you don’t have any you can substitute for cornflour mixed with water to thicken the sauce. Hope that helps!
SueWednesday 11th March 2020
I’m having a hard time finding the gum, any suggestions please
Sharon FitzpatrickFriday 8th May 2020
Hi Sue, you can use cornflour instead of the xanthan gum. Try blending 1 tbsp of cornflour with 1 tbsp water to form a smooth liquid and stir into the sauce in step 5. Simmer for a few minutes and it should start to thicken.If you find it’s not thickening enough, try adding another tablespoon of cornflour blended with 1 tablespoon of water and simmer for a few minutes until thickened slightly.Repeat until you’re happy with the consistency. Hope this helps and hope you enjoy the pie!
Diane HensonSunday 19th July 2020
I got my xantham gum from tesco in the free from Isle top shelf
LisaMonday 20th July 2020
Thanks for the tip, Diane!
DarrenMonday 20th January 2020
Hi I was wondering what book this recipe is from as I have two books and it’s not in either??
Regards
Darren o
Holly LevellMonday 18th May 2020
Hi Darren, our Admiral’s Fish Pie doesn’t feature in our books but you can find it along on the website along with lots of other inspiration!
NikkiSunday 21st July 2019
Hi could you suggest what to use that is dairy free alternative to quark.
Emma TWednesday 25th September 2019
Hi Nikki,
You can find dairy free and lacto free cream cheeses, and yoghurts in most supermarkets which should work in this recipe – you’ll need to check the nutritional values of whatever you use as these can vary to those listed in the recipe above ????
Cindy WalshWednesday 12th June 2019
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
Emma TThursday 20th June 2019
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! ????
Michelle BrownFriday 8th September 2023
Hi Emma, your comment says the recipe is for 1 teaspoon of xantham gum however the ingredients list states a quarter of a teaspoon is required. Please could you get the ingredients list corrected so it says the correct quantity as a lot of comments mention the consistency is too thin as a result of this publication error?
LisaTuesday 12th September 2023
Hi Michelle, thanks for the reminder. I’ve corrected this now.
NickySunday 14th April 2019
Thanks Emma T ????
NickySaturday 13th April 2019
My husband is allergic to cheese, what could we use instead of quark?
Emma TSunday 14th April 2019
Hi Nicky,
You could use a little fat free yoghurt if that’s suitable ????
AmyTuesday 19th February 2019
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!
BevSunday 27th January 2019
I’ve been Sainsbury’s for the gum but can’t find it is there anything else I could use instead plz
GinnetteWednesday 21st November 2018
Could I use fat free fromage frais instead of quark?
CharlotteSunday 2nd September 2018
Hello,
How do you make this with a frozen fish mix?
Thanks!
SharonFriday 8th April 2022
Hi Charlotte, just use 450g of frozen fish pie mix and defrost it first according to the packet instructions.Then drain well and follow the recipe. If you use fish that has been previously frozen, the pie won’t be suitable for freezing.Thanks for your question and hope you enjoy this recipe!
MLJMonday 30th July 2018
Hi,
Can I use Philadelphia Lightest instead of the Quark? Thanks
MLJMonday 30th July 2018
Hi,
If I use Philadelphia do I still need the gum?
Thanks
Sarah bowkerFriday 9th March 2018
If I’ve made this with cooked prawns and mussels, can I reheat next day
GinnetteFriday 24th November 2017
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?
Chris StoryFriday 27th October 2017
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!!
LisaMonday 28th August 2017
Hi,
Ive bought a pot of the new ‘Quark Garlic& Herb Cooking Cheese ‘ .
Could I use this as a sauce instead ?
REbeccaMonday 21st August 2017
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
Emma TMonday 11th September 2017
Hi Rebecca,
If you’re frozen fish was raw and then cooked, it’ll be fine to freeze. Just make sure you reheat thoroughly ????
Carolyne DaltonSaturday 19th August 2017
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
Bronagh O'NeillFriday 14th July 2017
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
ShellMonday 3rd July 2017
Hi can you freeze this?
KateTuesday 9th May 2017
Hi Bex
Yes you could
PetraTuesday 25th April 2017
Does the quark not separate when cooked?
KateWednesday 26th April 2017
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
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