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AWESOME FISH PIE

Serves 6

Difficulty level: Medium

Time: 50 minutes

FISH PIE.PNG

​Dietary key:

  • Grain free

  • Dairy free

  • Gluten free

  • Paleo (if sub out white potato)

  • Low carb (if sub out potato for cauliflower)

  • Ketogenic (if sub out potato for cauliflower and leave out carrot)

This is a different take to a traditional fish pie with dairy free alternatives used.
It can be made well in advance for convenience.

Ingredients

 

4 tsp organic butter

1 tbsp extra virgin olive oil

3 tbsp organic unsweetened almond milk

500g swordfish (or either meaty fish), skin & bones removed

1 brown onion, roughly chopped

3 cloves garlic, finely chopped

100g mushrooms (any type work well)

1 leek, finely sliced

1.5 cups chicken or fish broth (see my bone broth recipe here)

2 tsp lemon juice

2 carrot, roughly chopped

2 sticks of celery, roughly chopped

1/4 cup fresh parsley

2 fresh bay leaves

270mL can of Ayam coconut cream

5 large white potatoes, peeled and roughly chopped

1 tbsp arrowroot starch

2 tbsp dijon mustard

1/2 tsp sriracha

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Method

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  • Turn oven onto a moderate oven of 180 degrees celcius to warm up.

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  • Cube the swordfish into 2cm cube pieces

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  • Put large sized deep pan on stove on med-high heat

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  • ​Add olive oil to pan.  Add garlic, onions and leek and saute for 3-4 mins

 

  • Add mushrooms, celery and carrot and continue sautee-ing for another 3-4 minutes
     

  • Reduce heat to low and add stock, sriracha, dijon mustard, bay leaves and parsley.  Gently mix until combined.

 

  • Add fish and coconut cream and mix again until combined.
     

  • Remove approx 1/2 cup of the liquid into a small bowl or mug.  Add arrowroot powder to the removed liquid and stir until consistent and smooth.  Add back into the pan and stir through.

 

  • Allow to simmer for 15 minutes.  Add lemon juice.
     

  • Whilst the inner contents of the fish pie are simmering, steam the potatoes in a double boiler.

 

  • Once cooked through, add butter and almond milk, and mash the potato or blend in food processor until smooth.
     

  • Add fish pie contents to a deep casserole dish, with approx 5-6 high sides.

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  • Top with mashed potato (similar to a shepherd's pie) and bake in the oven for approx 20-30 minutes or until the top is slightly golden.

Alternatives:  Potato mash topping can be replaced with cauliflower mash, sweet potato mash or other root vegetables

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