Keto Classic Fish Pie
Indulge in the comforting, low-carb delight of Keto Classic Fish Pie, a modern twist on the traditional British favorite. This creamy, cheesy seafood masterpiece is packed with tender white fish, succulent salmon, and juicy shrimp, all gently poached in a luxurious almond milk and heavy cream sauce. Enhanced with layers of fresh spinach, zucchini slices, and a velvety cauliflower mash infused with butter and cheddar cheese, this recipe delivers all the richness without the carbs. Perfectly seasoned with garlic, thyme, and a hint of lemon, this keto-friendly fish pie bakes to golden perfection in just under an hour. A hearty, gluten-free dinner option ideal for seafood lovers, this dish serves as the ultimate guilt-free comfort food designed to impress.
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Recipe Information
Ingredients
- 500 grams white fish fillets
- 200 grams salmon fillet
- 150 grams shrimps, peeled and deveined
- 250 ml unsweetened almond milk
- 1 tablespoon lemon juice
- 100 ml heavy cream
- 100 grams cream cheese
- 500 grams cauliflower florets
- 100 grams grated cheddar cheese
- 50 grams butter
- 2 cloves garlic, minced
- 100 grams fresh spinach leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
- 1 large zucchini, thinly sliced
Instructions
Preheat your oven to 200°C (390°F).
Place cauliflower florets in a steamer and cook until soft, about 10 minutes.
Once the cauliflower is cooked, blend it with butter, half of the cream cheese, and 50 grams of cheddar cheese until smooth. Add salt and pepper to taste. Set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
Stir in the spinach leaves and cook until wilted. Remove from heat and set aside.
In a saucepan, combine almond milk, heavy cream, and lemon juice. Bring to a gentle simmer.
Add the white fish fillets, salmon, and shrimps into the milk mixture. Gently poach the fish for about 5-7 minutes until just cooked through. Remove the fish with a slotted spoon and set aside, reserving the liquid.
Stir in the remaining cream cheese into the reserved cooking liquid until smooth. This will be your sauce base.
In a 20x20 cm baking dish, layer the wilted spinach and zucchini slices at the bottom. Flake the cooked fish over the top.
Pour the cream sauce over the fish, ensuring everything is well coated.
Cover the dish with the smooth cauliflower mash you prepared earlier.
Top with the remaining grated cheddar cheese.
Place in the preheated oven and bake for about 25-30 minutes, or until the top is golden brown and bubbling.
Let it rest for a few minutes before serving. Enjoy your delicious keto fish pie!
Nutrition Facts
Calories |
3030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.0 g | 263% | |
| Saturated Fat | 97.6 g | 488% | |
| Polyunsaturated Fat | 15.2 g | ||
| Cholesterol | 1097 mg | 366% | |
| Sodium | 5073 mg | 221% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 21.4 g | ||
| Protein | 236.8 g | 474% | |
| Vitamin D | 61.2 mcg | 306% | |
| Calcium | 1782 mg | 137% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 6049 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
