Low Carb Classic Fish Pie
Experience a comforting twist on a traditional favorite with this Low Carb Classic Fish Pie, a delightful dish that combines rich, creamy flavors with a healthier flair. Instead of the usual potato topping, this recipe features a velvety cauliflower mash blended with butter and almond milk, making it perfect for low-carb and keto diets. Packed with tender white fish, smoky haddock, and succulent prawns, every bite bursts with fresh maritime flavor, enhanced by a luxurious cream sauce infused with garlic, Dijon mustard, and parsley. Topped with golden, bubbling cheddar cheese, this fish pie is baked to perfection for a satisfying and guilt-free dinner that doesn’t compromise on taste. Ready in just over an hour, it’s an ideal centerpiece for a weekday meal or cozy weekend gathering.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 large head cauliflower florets
- 2 tablespoons butter
- 0.25 cup unsweetened almond milk
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium leek, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons cream cheese
- 1 teaspoon Dijon mustard
- 400 grams white fish fillets (such as cod or haddock), skinless and boneless
- 200 grams smoked haddock fillets, skinless and boneless
- 150 grams prawns, peeled
- 2 tablespoons chopped fresh parsley
- 0.5 cup grated cheddar cheese
Instructions
Preheat the oven to 200°C (400°F).
Steam the cauliflower florets in a large pot for about 12-15 minutes, or until tender.
Drain the cauliflower and transfer it to a food processor along with 2 tablespoons of butter, 0.25 cup of almond milk, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Blend until smooth and creamy. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped leek and sauté for about 5 minutes until softened.
Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
Pour 1 cup of heavy cream and add 2 tablespoons of cream cheese into the skillet, stirring until the cheese melts and a thick sauce forms.
Stir in 1 teaspoon of Dijon mustard, salt, and pepper to taste.
Place 400 grams of white fish fillets and 200 grams of smoked haddock fillets into the saucepan and cook gently on low heat until the fish starts to flake, about 5-7 minutes.
Add 150 grams of prawns and cook for an additional 2-3 minutes until they turn pink.
Remove the skillet from heat and stir in 2 tablespoons of chopped fresh parsley.
Pour the fish mixture into a baking dish. Spread the cauliflower mash evenly over the top, smoothing out with a spatula.
Sprinkle 0.5 cup of grated cheddar cheese evenly on top of the cauliflower mash.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Let it cool slightly before serving. Enjoy!
Nutrition Facts
Calories |
2387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.5 g | 196% | |
| Saturated Fat | 82.1 g | 410% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 1009 mg | 336% | |
| Sodium | 3984 mg | 173% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 16.4 g | ||
| Protein | 188.6 g | 377% | |
| Vitamin D | 36.7 mcg | 183% | |
| Calcium | 952 mg | 73% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4509 mg | 96% | |
*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.
