Easy Cauliflower Cheese Fish Pie / Low Carb Recipe

Flaked with fish and topped with a delicious and creamy low carb cauliflower cheese mash, this fish pie recipe is anything but delicious and easy to make.

This is a popular recipe I like to cook at home with my family, but what I enjoy most about this dish is how deliciously surprising a cauliflower cheese mash truly can be.

Low carb cauliflower cheese fish pie with a crispy topping

Although cauliflower cheese mash may sound slightly complicated to make yourself, it's just as easy to put together if you were making traditional mash potato at home.

All you need to do is boil or steam your cauliflower until cooked before adding a little butter and mashing. You may wish to use a food processor for ease, but be careful not to mash too much otherwise you'll end up with a mash that will be too runny and somewhat unpleasant.

Once your cauliflower has been mashed, you'll then layer it on top of the fish mix and top with a generous amount of cheese. The cheese is a key ingredient for the mash as it gives the, somewhat otherwise plain cauliflower, a delicious flavour and slightly crispy texture.

When it comes to cooking the fish, I like to cook it first with some frozen peas, seasoning, garlic and a little dill. Once it's cooked (be careful not to overcook) I then place it in an ovenproof dish and pour over a little vegetable stock before whisking two eggs and layering on top.

Crispy cheese topping

While the fish is cooking I'll also cook my cauliflower, mash it up, add a layer of spinach on top of my fish mix and finally, finish the dish with the delicious cauliflower cheese topping.

Not only is this dish incredibly easy to make, but it's quick to cook too. In just 35 minutes you'll have a hearty but healthy fish pie ready to serve to hungry bellies!

Digging into low carb cauliflower cheese fish pie

Easy Low Carb Cauliflower Cheese Fish Pie

Prep Time: 10 minutes
 Cooking Time: 35 minutes
Total Time: 45 minutes
Servings: 3-4 servings
Ingredients
  • 85g cheddar cheese
  • 1 tbsp extra virgin olive oil
  • 300g fish pie mix
  • 1 tbsp fresh dill, chopped
  • 100g frozen peas
  • 20g organic butter
  • 1 large cauliflower head, cut into florets
  • 1 tsp garlic paste (or 1 garlic clove)
  • Salt and pepper to taste 
  • 2 eggs, whisked
  • 100ml vegetable stock
  • Handful organic spinach
Method
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.
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