I LOVE Jamie Oliver’s recipe for Fish Pie. It’s lusciously creamy and tastes amazing, but definitely not one for Slimming World! So I set about making my own low-syn version and not only did I love it, but it went down well with the family too who said it was “just as good” as Jamie’s version!
This time, I used potato slices as a topping, but you could just as easily make a mashed potato topping. I’ve given ingredients/quantities for both.
450ml milk (free if using as HexA; otherwise 3 syns per serving
75g plain flour (3.5 syns per serving)
handful parsley – finely chopped
250g smoked haddock fillets, skin removed and cut into cubes
250g salmon fillets, skin removed and cut into cubes
200g king prawns (I use Aldi frozen jumbo king prawns)
3 hard boiled eggs – quartered
100g frozen peas
Slices: 2-3 medium potatoes sliced thinly plus frylite or
4-5 medium potatoes cubed
Put the milk in a pan and start to heat slowly. Whilst the milk is still cool, tip in the plain flour and then whisk thoroughly until the flour is evenly distributed through the liquid. Keep whisking until the sauce thickens.
Remove from heat and stir in chopped parsley, salt and pepper. Add the peas and set aside.
Put the salmon, haddock and prawns into an oven-proof dish. Mix thoroughly to distribute fish evenly, then add the hard-boiled egg pieces, distributing them evenly amongst the fish.
Taste the sauce f or seasoning then pour over the fish and eggs.
Either cover in potato slices and fry liberally with frylite, or if topping with mash, boil the potato cubes until soft, then mash until smooth. If you like, you can use a little milk to soften it. Spread on top of the fish mixture.
Cook in oven 200°C / Gas 6 for 20-25 minutes until the potatoes are browning on top. Ensure it’s piping hot before serving with plenty of free vegetables.
Syns: 3.5 or 6.5 if not using milk as HexA