Low Syn Fish Pie Recipe

Peel the potatoes cut them into chunks, then cook them in boiling salted water until they are soft. It will probably take about 20 minutes.

Meanwhile, dissolve the stock cube in 450ml of boiling water, then transfer to a saucepan and cook the diced fish 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 in the pie dish, remove the fish from the stock using a slotted spoon, and add that to the 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. You need to add a little at a time and whisk it really well so 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, 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

Pop out of the oven and allow to cool down slightly and enjoy 😉