Recipe – Paleo Fish Pie

I was sitting around wondering what to make for dinner a few weeks back. I had it in my mind that I had a bunch of fish down in the basement freezer. I thought for sure there was a bunch of cod and pollack, and I remembered I had bulk bought a bunch of frozen wild caught tilapia filets (they were on sale). So what could I do with this and thin the freezer out a bit. I kicked around a soup and baking some off, but then had a thought of something I remembered seeing in the UK. A fish pie! Now originally I was thinking about crusts and kind of a pot pie kind of thing, but when I started poking around I found that the fish pies were sort of like cottage pies or shepherd’s pie. So I took several recipes ideas and mashed them all up into what you see below. Now, I did discover that all I had was tilapia, but went ahead with the pie. It turned out really fantastic and I will certainly be making this again, although this time I will be including other bits of fish!

Paleo Fish Pie

1 whole medium sized cauliflower

6-7 garlic cloves, smashed or minced

1 Tbsp Fresh rosemary, minced

1 Tbsp fresh thyme, minced

1 can full fat coconut milk divided

2 tablespoons of butter OR Olive oil/coconut oil if dairy free.

1 brown onion, finely diced

2 carrots, peeled and diced

2 celery stalks, diced

½ cup asparagus, chopped

3 large handfuls of baby spinach, chopped

1 leek, chopped

1 teaspoon of English mustard

1.5 lb white fish (or prawns or scallops), cut into small 1-inch chunks

2 teaspoons fresh ginger, grated

handful each of parsley and basil, finely diced (optional)

2 lemons

salt and pepper

 

Cooking:

 

1. First prepare the herbed cauliflower mash. Cut the cauliflower into rough florets, removing stem and leaves. Grab a pot with a steamer basket and fill water to below steamer basket. Place cauliflower into the steamer basket along with the garlic cloves. Steam until a fork pierces the cauliflower easily. Remove the cauliflower but reserve the steamer water. Place cauliflower into a food processor along with the herbs, 1/4 cup of the coconut milk, the two tablespoons of butter or oil and pulse until smooth. If still too thick use the steamer water to thin to desired consistency. Set aside
2. Preheat oven to 350 degrees
3. Add a bit more oil to a large saucepan or skillet. Place carrots, onion, celery into the pan and stir. Cook until slightly softened, then add leek and asparagus. Cook for a few more minutes, then add the coconut milk. Cook for 2 minutes then add the fish, ginger, mustard and the spinach. Cook for another 5 or until fish is warmed through.
4. Pour mixture into an 8×8 or 9×9 pyrex casserole dish (something with deep sides)
5. Spoon the cauliflower mash over top of the fish mixture. Spread the mash to the sides of the casserole dish, sealing in the fish mixture.
6. To make this “pretty” feel free to sprinkle the top with paprika, or make a crumble topping  by mixing half a cup of almond flour with half a cup of coconut flour. Add a dessert spoon of coconut oil (ideally chilled) and rub together between your fingers to make a crumble.  Another version of the crumble I found was to combine 1/4 cup coconut flakes and 2 tablespoons melted butter. Personally I just used the paprika.
7. Place in the oven for 20 to 25 minutes or until heated through. Serve with a side salad, steamed veggies, or simply on its own.