Creamy Paleo Fish Pie
 
Prep time
Cook time
Total time
 
This family fish pie is comfort food at its best - creamy, hearty and warming.
Author:
Serves: 8-12
Ingredients
  • 1.5 kg potato, scrubbed and baked til soft
  • 800g-1kg fish – mix of white, salmon and smoked, and prawns if desired
  • 800ml coconut milk
  • 2 bay leaves
  • 6 eggs, hard-boiled
  • 1 head of cauliflower
  • 2 leek, sliced
  • 2 ribs of celery, sliced
  • 1 onion, diced
  • 2-3 cloves of garlic – crushed
  • A couple of good handfuls of spinach, roughly chopped
  • 1 egg, for brushing the top
  • Salt and pepper to taste
Method
  1. Start by baking the potato and hard boiling the eggs. I often do this step earlier in the day, or even the night before, to take the pressure off later, when I am more likely to be multi-tasking with littlies as well.
  2. Put the fish into a pan with the coconut milk and the bay leaves. Poach the fish over a medium heat until just cooked through. Discard the bay leaf, move the fish into your oven dish, and leave the milk in the pan.
  3. Cut up your head of cauliflower and add to the reserved milk in the pan. Cover and cook over medium heat until the cauliflower is soft.
  4. While the cauliflower is cooking, put the onion and garlic in a separate pan with a little butter, ghee or coconut oil. Cook, stirring, until softening and then add the leek and celery. Cook for a further 3-4 mins until all is soft. Spread over the fish in your oven dish.
  5. Slice the eggs, and arrange them over top of the leek mixture.
  6. By now your cauliflower should be cooked. Using a stick blender, blend the cauliflower into the coconut milk that it was just cooked in, to make a thick creamy sauce. Stir through the chopped spinach and spread over the eggs in the oven dish.
  7. Once the potatoes/sweet potatoes have cooled enough to handle, cut them in half and scoop out the flesh. Mash, along with some butter, salt and pepper and a splash of almond or coconut milk.
  8. Spread your mash over the top of it all, and rough it all up with a fork.
  9. The final step is to brush a whisked egg over the top of it all, and put into the oven at 180C for 20-25 mins.
  10. Delicious served with a salad or steamed vegetables.
Recipe by Bronwyn Hudson at https://www.bronwynhudson.com/creamy-paleo-fish-pie/