Paleo Classic Fish Pie

Indulge in the comforting flavors of this Paleo Classic Fish Pie, a hearty and wholesome twist on the traditional dish that's both dairy-free and grain-free. Packed with tender chunks of cod and salmon, this recipe pairs the richness of creamy coconut milk with the vibrant freshness of dill, parsley, and zesty lemon juice. The filling is loaded with sautéed vegetables like carrots, leeks, and zucchini, all simmered to perfection with a hint of Dijon mustard and warm nutmeg spice. Topping it off is a velvety cauliflower mash, creating a golden-crisp finish that’s as satisfying as it is nutritious. Ready in just over an hour, this family-friendly paleo fish pie is perfect for cozy dinners and an excellent meal prep option. Whether you’re sticking to a paleo lifestyle or simply craving a lighter take on comfort food, this grain-free fish pie is sure to delight!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 500 grams Skinless cod fillets
• 300 grams Skinless salmon fillets
• 2 tablespoons Coconut oil
• 1 medium Onion, finely chopped
• 2 medium Carrots, diced
• 2 stalks Leeks, finely chopped
• 1 medium Zucchini, diced
• 3 Garlic cloves, minced
• 400 milliliters Coconut milk
• 2 tablespoons Tapioca flour
• 1 teaspoon Dijon mustard
• 2 tablespoons Lemon juice
• 2 tablespoons Fresh dill, chopped
• 2 tablespoons Fresh parsley, chopped
• 1 large head Cauliflower
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Nutmeg

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Cut the cauliflower into florets and steam or boil until tender, about 10 minutes. Drain and set aside to cool slightly.

Step 3

In a large oven-proof sauté pan, heat the coconut oil over medium heat. Add the onions, carrots, leeks, and zucchini, and sauté for about 5 minutes until softened. Add garlic and cook for an additional minute.

Step 4

Add the coconut milk, then sprinkle in the tapioca flour, stirring continuously to thicken the mixture. Stir in the Dijon mustard, lemon juice, dill, parsley, salt, pepper, and nutmeg.

Step 5

Cut the cod and salmon into bite-sized pieces. Add the fish to the pan with the coconut milk mixture, ensuring it is well mixed and evenly distributed.

Step 6

Pour the fish mixture into a large baking dish.

Step 7

In the meantime, mash the cooked cauliflower in a food processor or by hand until smooth. Season with a pinch of salt and spread it evenly over the fish mixture in the baking dish.

Step 8

Place the baking dish in the preheated oven and bake for 30–35 minutes, or until the top is golden and the sauce is bubbling.

Step 9

Remove from the oven and let cool for a few minutes before serving warm.

Nutrition Facts

Serving size	(2719.8g)

Amount per serving	% Daily Value*
Calories	1965.8

Total Fat 76.6g	0%
Saturated Fat 35.0g	0%
Polyunsaturated Fat 0.7g
Cholesterol 404mg	0%
Sodium 4352.6mg	0%
Total Carbohydrate 151.1g	0%
Dietary Fiber 28.8g	0%
Total Sugars 66.6g
Protein 180.7g	0%

Vitamin D 2578IU	0%
Calcium 548.9mg	0%
Iron 13.1mg	0%
Potassium 7600.7mg	0%

*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.

Source of Calories

Fat: 34.2%

Protein: 35.8%

Carbs: 30.0%