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This Low Carb Fish Pie is adapted from Jamie Oliver’s Fantastic Fish Pie recipe and has been totally converted to a low carb compliant version! A simple yet extremely tasty pie, this Low Carb Fish Pie was brilliant and it was actually a bit difficult not to have some more from the pie dish.
I use a deep pie dish for this one as the filling and mash on top can easily spill over the sides and create a mess. As a just in case, I recommend putting an oven tray on the rack below your pie dish to catch any liquid that might spill out. Definitely makes clean up a lot easier!
Low Carb Fish Pie – Serves 6
500g white flesh fish like ling fillet or hoki, diced
1 large head of cauliflower
2 eggs
60g baby spinach
1 leek, halved lengthways and sliced finely
100g mushrooms, sliced
1 cup cream
1 cup cheddar cheese, grated
1 lemon, the juice
1 tsp English mustard
½ cup fresh parsley, chopped
200g butter
Salt and pepper
Olive oil
Trim cauliflower and break into florets. Bring a large pot of water to the boil and add cauliflower and eggs. Simmer for 10 minutes. Drain cauliflower and eggs. Let cauliflower cool off and put eggs in cold water to cool and stop them cooking.
Add butter to a fry pan and heat. Add mushrooms and leeks and sauté until soft. Add cream and spinach and simmer until slightly thickened and spinach is wilted. Remove from the heat and add cheese, lemon juice, mustard, and parsley.
Peel eggs and chop into quarters. Return cauliflower to pot, add some olive oil and mash with a stick mixer. Season with salt and pepper. Place fish and eggs into pie dish. Season with salt and pepper and pour over vegetable sauce mixture.
Top with cauliflower mash and spread over to make a crust. Bake at around 200C for 20-30 minutes or until cauliflower mash is browned.
Nutritional Info:
Cals – 365.6
Fat – 23.5
Protein – 27.3
Total Carbs – 13
Fibre – 3.8
Sugars – 5.3
Net Carbs – 9.2
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