Who doesn’t enjoy fish pie? Piping hot on a cold winter day, it’s an ideal traditionally British dish that I’ve been dying to create to be Paleo friendly.
Why isn’t it Paleo? Usually fish pie uses dairy cream or milk for the sauce, it also sometimes is topped with cheese – so these elements are a no no for Paleo foodies. I’ve made a version that is truly Paleo and just as yummy. This was a lovely dish to lazily prepare and gobble on a recent very cold Sunday!
Paleo fish pie recipe
This recipe has a slight Asian feel, I wouldn’t categorise it as Thai specifically but it’s got a few elements that I would say make it slightly different from the traditional non Paleo fish pie you would have in the UK. I didn’t use the herb Dill, but that is something that would be a very nice addition to the recipe below! Not only as a way to enhance the taste, but also it’s nutritional benefits – it’s high in antioxidants and chock full of vitamins, especially vitamin C.
If you thought fish was only “brain food”
Speaking of nutritional benefits, I can’t not mention the huge benefits from eating fish – I try to include fish as much as possible, often choosing the fish dish when eating out too. Not only is fish amazing for skin, hair and weight control but they are known to aid the prevention of cardiovascular diseases. Plus fish oils and omega 3 concentrated oil are both used to aid the recovery of people suffering from various cancers.
- 400g uncooked king prawns
- 2 salmon fillets, move the skin and cut into 1-2” chunks
- 1 large cod loin, cut into 1-2” chunks
- 1/2 can of coconut milk
- 1 1/2 - 2 Lemons
- 3 tsp of fish sauce
- 1 tsp hot chilli powder
- 2 tsp paprika
- 1 tsp tumeric
- 1/2 tsp ground black pepper
- 1 large parsnip
- 1 medium swede
- 1 large sweet potato
- Coconut flour for thickening
- Preheat the oven to Gas mark 5, 190°C, 375°F.
- Place a large pan of water on to boil.
- Peel the parsnip, swede and sweet potato then chop into cubes. Place in the pot of boiling water.
- In a bowl add the juice of the lemons, fish sauce, spices and coconut milk.
- Add the prawns, cod and salmon and mix together.
- Pour in the fish mixture in an oven tray/pie dish and cook in the oven for 10 minutes.
- Remove the fix mix from the oven, using a slotted spoon, remove the fish from the pan and set aside, leaving the sauce in the tray.
- Add a sprinkle of coconut flour to thicken the sauce, I haven’t set an amount but make the sauce as thick as ketchup.
- Add the fish back into the tray/dish.
- Drain the vegetables that would have been cooking for around 25 minutes by now.
- Mash by hand or use a food processor - I added a knob of coconut oil to make the mash creamier - that’s optional.
- Carefully spoon the mashed winter vegetables over the fish and grind over some fresh back pepper.
- Using a fork, score the mash making a pattern of your desire.
- Cook in the oven for a further 20 minutes, if you like the top a little crisper you might want to finish off under the grill.
And this is what we’re aiming for…
This Paleo fish pie can be served with anything…. I had some lovely greens that were just right: