Servings: 4 · Prep Time: 35 mins · Cooking Time: 45 mins
Total Time: 80 mins
Dinner | Keto
Flaked with fish and topped with a delicious and creamy low carb cauliflower cheese mash, this fish pie recipe is both delicious and easy to make.
- Cheddar cheese (85g)
- Extra virgin olive oil (1 tbsp)
- Fish pie mix (300g)
- Fresh dill (1 tbsp, chopped)
- Frozen peas (100g)
- Organic butter (20g)
- Cauliflower head (1 large, cut into florets)
- Garlic paste (or 1 clove) (1 tsp)
- Salt and pepper (to taste)
- Eggs (2, whisked)
- Vegetable stock (100ml)
- Spinach (1 handful)
Begin by preheating your oven to 180c.
Oil a pan and bring to medium heat. Carefully add the fish mix, season with salt and pepper and fry on both sides until cooked through. This should take only 5-7 minutes. Halfway through cooking, add the frozen peas and fresh dill.
While your fish mix is cooking, add your cauliflower florets to a large pan of water and bring to the boil. Reduce to medium heat and cook for 7 minutes or until the cauliflower is soft enough to mash.
Once the fish mix is cooked, remove from the heat and add to an oven proof dish. Fill in the gaps with a little vegetable stock (you may not have to use the whole 100ml) and evenly pour over the whisked eggs. Add a handful of spinach on top too.
Wait until the cauliflower has cooled somewhat before adding the butter and mash. Be careful not to over mash, otherwise it'll be too sloppy.
Finally, top the fish mix with the cauliflower mash and add the grated cheese on top. Feel free to sprinkle with a little extra salt and pepper before placing in the middle of the oven to bake for 35 minutes.
Once cooked, remove from the oven and leave to cool for a few minutes before serving.