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low carb keto fish pie
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Keto Fish Pie

Course Main Course
Keyword keto chowder, keto fish pie, low carb fish pie
Total Time 1 hour 15 minutes
Servings 6 people

Ingredients

  • 1 large cauliflower (2lb ish)
  • 100 g butter
  • 200 g white fish, cubed and skin removed (Haddock, cod or similar)
  • 200g g salmon fillets, cubed and skin removed
  • 100g g smoked white fish (smoked haddock, mackerel or similar)
  • 1 onion (finely chopped)
  • 3 bay leaves
  • 3 cloves
  • 1 cup heavy whipping cream
  • ½ cup whole milk
  • 1 tsp Dijon mustard
  • 2 cups cheddar cheese
  • 1 small bunch fresh parsley (about 20g)
  • 1 cup spinach
  • ½ cup peas
  • 1 pinch nutmeg

Instructions

  • Preheat the oven to 200°C (390°F)
  • Start with the cauliflowe topping. Cut into small chunks and steam for 10 minutes. Remove from the steam and let the water evaporate off the cauliflower for a couple of minutes before placing into a food processor. Add 50g of butter and a pinch of salt and blend until smooth. Set aside and keep warm. 
  • Begin the sauce in a medium heat pan whilst the cauliflower is steaming. Add the butter, chopped onion and bay leaves. Fry for 5 minutes until the onion is translucent but not browned.
  • Add the cream, milk and cloves and bring to a simmer. Add the fish and poach in the pan on a low heat for 10 minutes, stirring regularly.
  • Remove the fish from the pan using a slotted spoon and put into the baking dish you're going to bake the pie in. Continue to simmer the sauce, raising to a medium heat.
  • Remove the clove and bay leaves from the sauce and add in 1 1/2 cups of cheddar, dijon mustard and the pinch of nutmeg
  • Once the cheese has melted into the sauce add the spinach, peas and parsley to the sauce and bring back to a simmer for 5 minutes, stirring regularly
  • Now prepare the pie. Pour the sauce over the fish and mix to combine. Top with the cauliflower mash, then drag the prongs of a fork over the mash to rough up the surface. Sprinkle the top with the remaining cheddar cheese and bake for 25-30 minutes until the cheese is golden brown and bubbling on top.
  • Allow the pie to cool for 10-15 minutes, then serve with a garnish of fresh parsley. Serve immediately or let cool and store for up to 4 days in the fridge

Notes

Per Serving:
Calories: 573
Net Carbs: 10g
Protein: 34g
Fat: 43g