Comfort food at it’s best – when you can indulge guilt-free! This deliciously creamy, fragrant fish pie topped with cheesy cauliflower mash is an absolute win when you fancy being super naughty (without actually being super naughty). Heck, why not finish it off with our ‘too good to be true’ Sticky Chocolate Brownies – you only live once!
Enjoy. Full-fat Love from our Easy Keto Kitchen xo
Keto Fish Pie
- 2 tbsp butter
- 1 large leek chopped
- 2 cloves garlic minced
- 1 cup (230 ml) fish or veg stock cube yeast-free
- 1/4 cup (60 ml) heavy cream
- 2 slices bacon chopped
- 3 bay leaves dried
- 1/4 tsp cayenne pepper
- 1/4 tsp pink himalayan salt
- 1 tbsp fresh parsley chopped
- 1 tsp dijon mustard
- 400 g (14 oz) fish mix (white fish, salmon, prawns)
- 1/2 lemon juice freshly squeezed
Topping: Cheesy Cauliflower Mash - view recipe
Prepare the Cheesy Creamy Cauliflower Mash and set aside.
In a medium saucepan over medium heat add the butter and sauté the chopped leek with the minced garlic for a few minutes until softened, keep stirring as not to let the garlic burn. Pour in the stock and add the bay leaves, salt and cayenne pepper, cook for about 5 minutes.
Add in the chopped bacon, dijon mustard and cream, allow to simmer for 5 minutes until the bacon is cooked through.
Then add the fish mix and chopped fresh parsley and the lemon juice and simmer gently for a further 2-3 minutes allowing the fish to cook slightly but not too much before we bake the pie.
Pour the fish pie filling into a medium sized casserole dish and make sure the fish is distributed evenly. Using a spoon, top the pie with the Cheesy Creamy Cauliflower Mash, evenly spreading it out to cover the casserole dish and use a fork to fluff the mash. You might like to grate some extra cheese for topping.
Bake for 10 minutes at 350°F (180°C) & voila! Enjoy.
per serving: total carbs 8.9g | protein 31.3g | fat 34.6g