This simply slimming version of fish pie is the perfect alternative to fish and chips and, at just 3 syns when using the Parmesan cheese as your HEA, it is also creamy, delicious, dairy free and gluten free.
Just before Christmas, I wasn’t really bothering with following the Slimming World plan. I decided to forget about it for a while (with some regrets! I gained 8lbs!). I picked up some Essential Oven Chips from Waitrose and didn’t think too hard about it.
Fast forward to the first week of January when I am back on plan and trying to get back to target (made all the harder with that gain!) and I had nothing to top our fish pie with. Then, I had a brainwave. Those Waitrose chips. I used the Slimming World app to scan the bag to find out the syns and it was just 1.5 syns for 100g. VERY happy! I used 250g to top the pie, meaning 4 syns – knowing that this would serve 3 people with an added side of speed vegetables. I also finished the topping with some Parmesan cheese for our HEA.
The result was great! It is the perfect alternative to fish and chips and where Ross and Grace usually tolerate fish pie, they really enjoyed it.
You could make your own chips for a syn-free version by cutting some potatoes up into chips, par-boiling and then lining and spraying a baking tray with low-cal spray oil and then cooking for around 35 mins. Alternatively, you can buy syn-free Slimming World chips from Iceland (subject to availability!).
Table of Contents
HOW TO MAKE Chip-Topped Fish Pie
A printable version of this recipe can be found lower down.
Ingredients (serves 3)
For the pie filling
- 1 small head of cauliflower, chopped
- 1 small head of broccoli, chopped
- 1 can of Butter Beans
- 200ml of chicken or fish stock
- 1 teaspoon of easy garlic
- 1 teaspoon of mustard powder
- 1 pack of fish pie mix (I got mine from Asda and it included cod, smoked haddock and pacific salmon)
For the pie topping
- 250g of Chips (I used Waitrose Essential Straight Cut Oven Chips)
- 30g Parmesan cheese
- 1 teaspoon Marigold Swiss Vegetable Bouillon
Method
Heat the oven to Gas Mark 6 or 200 degrees. Place the cauliflower, broccoli, butter beans, stock, garlic and mustard powder into a saucepan and boil until the cauliflower and broccoli are soft (10-15 minutes). Let it cool and then place in a blender and blitz until it becomes a thick sauce (alternatively, you could use a hand blender. Place the fish pie mix in an oven proof dish measuring approximately then pour the sauce over the fish.
Place the chips across the top of the pie, sprinkle with the Parmesan and the bouillion powder. Place in the oven for around 40 minutes and serve with your favourite speed vegetables.
Simply Slimming Chip-Topped Fish Pie Recipe
Ingredients
Pie filling
- 1 small head of cauliflower chopped
- 1 small head of broccoli chopped
- 1 400g can butter beans
- 200 ml chicken or fish stock
- 1 tsp easy garlic
- 1 tsp mustard powder
- 400 g fish pie mix (I got mine from Asda and it included cod, smoked haddock and pacific salmon)
Pie topping
- 250 g chips You would need to check the syn value. I used Waitrose Essential Straight Cut Oven Chips where 100g is 1.5 syns (Please also ensure you take responsibility for the checking the syn value for yourself to ensure that there are no changes).
- 30 g Parmesan cheese Syn-free if used as one of your Healthy Extra As.
- 1 tsp Marigold Swiss Vegetable Bouillon
Instructions
- Heat the oven to Gas Mark 6 or 200 degrees. Place the cauliflower, broccoli, butter beans, stock, garlic and mustard powder into a saucepan and boil until the cauliflower and broccoli are soft (10-15 minutes). Let it cool and then place in a blender and blitz until it becomes a thick sauce (alternatively, you could use a hand blender. Place the fish pie mix in an oven proof dish measuring approximately then pour the sauce over the fish.
- Place the chips across the top of the pie, sprinkle with the Parmesan and the bouillion powder. Place in the oven for around 40 minutes and serve with your favourite speed vegetables.
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