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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