Whole30 Fish Pie
This fish pie recipe is Whole30 compatible with a creamy mashed potato topping. Similar to a British pie or a seafood shepherd's pie, it frozen cod and fresh vegetables to create the hearty filling.
Servings: 8
Ingredients
- 4 medium russet potatoes
- 2 cups frozen peas
- ½ cup vegetable broth
- 1½ pounds frozen cod
- 1 can coconut milk almost 2 cups
- 1 large onion diced
- 3 carrots peeled and diced
- 1½ cups frozen spinach
- ¼ cup cassava flour
- 1 teaspoons dry mustard
- ½ lemon
- Kosher salt
- Cracked black pepper
- Olive oil
- Ghee
Instructions
- Preheat oven to 350 degrees F.
- Peel potatoes and cut into large, equal-sized chunks. Add to a medium saucepan with water and a heavy pinch of salt. Bring to a boil and cook for about 15 minutes, adding 1 cup of the frozen peas about 2 to 3 minutes before the potatoes are cooked.
- Drain potatoes, and return to the pan with 2 tablespoons ghee and ½ cup vegetable broth. Season with more salt and cracked black pepper, mash and set aside.
- While the potatoes are boiling, add the can of coconut milk to another pan and bring to a summer. Once simmering, add frozen cod filets. (Note: You can substitute a mix of whatever fish you’d like.) Bring fish back to a simmer for about 10 minutes, then remove cooked filets with a slotted spoon and set aside. Remove coconut milk from heat, reserving for gravy.
- Heat 2 tablespoons olive oil in a 3.5-quart, oven-safe pan. Add diced onion and carrot and cook for about 10 minutes, until onions are translucent but not yet browned. Add cassava flour and stir, cooking for about 3 minutes over medium heat.
- Pour reserved coconut milk, about ½ cup at a time, into the pan. Stir until a gravy consistency is formed. Note: You might not need all of the milk. Add in frozen spinach and 1 cup frozen peas. Cook until thawed.
- Season with dry mustard, kosher salt and pepper. Flake in cooked cod, breaking up, squeeze in juice of ½ a lemon and stir to evenly distribute everything.
- Spoon mashed potato and pea mixture over the top, smoothing out with the back of a fork to cover the entire surface of the pan.
- Place pan in the oven and bake for 30 minutes, or until crispy bits start forming on the mashed potato topping. Serve.