Whole30 Classic Fish Pie

Elevate your comfort food game with this Whole30 Classic Fish Pie, a wholesome and dairy-free twist on a traditional favorite! Packed with tender white fish fillets, a creamy coconut milk and chicken broth sauce, and a medley of sautéed veggies like onion, carrot, celery, garlic, and zucchini, this recipe is bursting with nourishing flavors. Topped with a velvety cauliflower mash seasoned with ghee and smoked paprika, this fish pie is both hearty and healthy. Perfect for those following a Whole30 or paleo lifestyle, it's gluten-free, grain-free, and loaded with fresh, vibrant ingredients. Ready in just over an hour, this dish is an impressive yet simple way to warm up family dinners or impress guests with a satisfying and nutritious meal.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Start by preparing the cauliflower mash. Chop the cauliflower into florets and steam them for about 10-12 minutes or until tender.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Pour in the chicken broth and coconut milk, stirring well to combine. Bring the mixture to a gentle simmer.

Step 7

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.

Step 8

Stir in the chopped parsley, and season the filling with the remaining salt and pepper to taste.

Step 9

Transfer the fish filling to an ovenproof dish, smoothing it out evenly.

Step 10

Spread the cauliflower mash on top of the fish filling, using a spatula to cover it completely and create an even layer.

Step 11

Place the dish in the preheated oven and bake for about 20-25 minutes, until the top is slightly golden.

Step 12

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

Step 13

Garnish with additional parsley if desired and serve hot.

Nutrition Facts

Serving size	(2411.9g)

Amount per serving	% Daily Value*
Calories	1223.3

Total Fat 36.1g	0%
Saturated Fat 20.3g	0%
Polyunsaturated Fat 0.4g
Cholesterol 330mg	0%
Sodium 6358.5mg	0%
Total Carbohydrate 118.6g	0%
Dietary Fiber 24.7g	0%
Total Sugars 68.3g
Protein 114.6g	0%

Vitamin D 1000IU	0%
Calcium 455.1mg	0%
Iron 8.2mg	0%
Potassium 5621.3mg	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: 25.8%

Protein: 36.4%

Carbs: 37.7%