Whole30 Classic Fish Pie
Indulge in the comforting flavors of this Whole30 Classic Fish Pie—a rich, dairy-free, and gluten-free twist on a traditional favorite. Made with tender white fish fillets simmered in a creamy coconut milk and chicken broth sauce, this recipe is packed with nourishing vegetables like zucchini, carrots, and celery, all enhanced with the smoky warmth of paprika and fresh parsley. Topped with a silky cauliflower mash instead of traditional potato, this wholesome dish is both guilt-free and satisfying. It's a perfect meal for those following Whole30, paleo, or healthy low-carb diets. Ready in just over an hour, this fish pie serves four and makes a hearty, family-friendly weeknight dinner that's as nutritious as it is delicious.
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Recipe Information
Ingredients
- 500 grams white fish fillets (e.g. cod or haddock)
- 400 ml coconut milk
- 200 ml chicken broth
- 1 medium onion
- 1 large carrot
- 1 celery stalk
- 2 garlic cloves
- 1 medium zucchini
- 1 teaspoon smoked paprika
- 2 tablespoons fresh parsley
- 2 tablespoons ghee
- 1 large head cauliflower
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 200°C (400°F).
Start by preparing the cauliflower mash. Chop the cauliflower into florets and steam them for about 10-12 minutes or until tender.
Transfer the steamed cauliflower to a food processor or blender, add 1 tablespoon of ghee, and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Process until smooth and set aside.
In a large pan, heat 1 tablespoon of ghee over medium heat. Dice the onion, carrot, and celery and add them to the pan. Sauté the vegetables for about 5 minutes or until they start to soften.
Finely chop the garlic and zucchini, then add them to the pan along with the smoked paprika. Cook for another 3 minutes until the zucchini has softened.
Pour in the chicken broth and coconut milk, stirring well to combine. Bring the mixture to a gentle simmer.
Cut the white fish fillets into bite-sized pieces. Add the fish to the sauce and cook for 5-7 minutes until the fish is opaque and cooked through.
Stir in the chopped parsley, and season the filling with the remaining salt and pepper to taste.
Transfer the fish filling to an ovenproof dish, smoothing it out evenly.
Spread the cauliflower mash on top of the fish filling, using a spatula to cover it completely and create an even layer.
Place the dish in the preheated oven and bake for about 20-25 minutes, until the top is slightly golden.
Remove from the oven and let it cool for a few minutes before serving.
Garnish with additional parsley if desired and serve hot.
Nutrition Facts
Calories |
1223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 6358 mg | 276% | |
| Total Carbohydrate | 118.6 g | 43% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 68.3 g | ||
| Protein | 114.6 g | 229% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 455 mg | 35% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 5621 mg | 120% | |
*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.
