Saturday, 3 September 2011

Slimming World Philadelphia Fish Pie

Ever since I went to the exclusive cook along hosted with Philadelphia celebrity chef Ed Baines and one of the Philly Heroes Ed Bains, I've been using Philly in lots of different recipes.

I am even more pleased that it became part of the Healthy Extras daily allowance for Slimming World which means I can eat it every day again as I was before. So I have been adapting the recipes to suit less oil etc.

I've been craving Slimming world Fish Pie for a while now, also it being one of Chris's favorite comfort food dishes (hence the use of a heart shaped dish)

I was keen to try to adapt my own dairy rich recipe into a low fat fish pie with philly  that would suit our eating plan. Its been a hard task.

I went on the hunt for one but most seemed to use quark or fromage frais for the sauce and while both make a good substitute for some sauces, they are not cheesy enough to complement smoked fish and prawns.

Then on Thursday after talking with the lovely Philadelphia lady Mel, it reminded me that Philly makes a nice sauce for stuffing chicken or running through pasta.
I spotted a Philly Food Hero recipe and after a few tweaks to make it syn free I did it and I can honestly say its absolutely delicious, with the onion and garlic  it becomes even more tasty.
 Here is my adaptation of the original winning dish which you can find here.

The fish mix

This is for four and uses 4 HEa (Healthy Extra A, this is  3 for philly and 1 for grated cheese. I made in two halves as kids are not keen .
I may add quark or fromage frais for a more saucy fish pie next time as I skipped the milk, although it was good exactly as it was.

Serves 4

500g potatoes
1 onion, finely chopped
1 handful of fresh parsley
1 large garlic clove crushed
200g smoked fish or any fish mix you like
200g cooked prawns I used raw so I could reheat later.
213g Light Philadelphia (3 Hexa)
28g low fat cheddar cheese, finely grated (1 hexa) Or Parmesan as I forgot to buy cheese 

Individual fish pies


Cook the potatoes in boiling water until soft. Mash
Heat Frylight in a large non stick frying pan.
Add the onion soften, then add parsley and garlic and cook gently
Add the smoked fish to the frying pan and heat until the fish is just cooked through. Add the Philadelphia and prawns, stir over the heat until the Philly has melted and heated.
Add Quark or fromage frais if you want more sauce
Season to taste.
Add the fish mixture to an
ovenproof dish.
Cover with mash
Sprinkle with grated cheese cook at 200 for 20 mins or under a hot grill. 


  1. Perfect! The pie sounds delish and to enjoy it with a big side of peas would be sooo satisfying. ;•}

  2. Looks delicious and that's just a cute dish!!

  3. mmmm...that looks delicious. Love the heartd dish. Good to have a quicker/healthier version too! excellent!

  4. This sounds great. I love fish, although the kids aren't too keen - they always ask if the eyeballs are still in! Extra great for SW - I really need to get back to it and shed my extrat stone, 2 or 3!

  5. Mum has bought LOADS of philadelphia (it was on offer) so this sounds like a great idea. Shame dad hates fish pie :(

  6. this sounds really really yummy, and great for SW members :) will have to give it a try :) thanks!

  7. If you make it with extra light philly how does that alter the heA?

    1. You can't have extra light Philly for a hea choice though - only the Philly light. Unfortunately it's not about calories it's about calcium and the extra light has not enough.