This Fish Pie is delicious, nutritious and so easy to make. You can also reduce the carbs even further, click into the recipe to find more information.
Ingredients:
Topping
Method: Number of Servings 6 / Prep Time 10 Minutes – Cook Time Approx. 1 Hour
1. Start by adding the cauliflower, butternut squash and carrots to a large pan of salted water and bring to the boil, boil for approx. 20 mins until the veg are really soft. Drain well, add the butter and mash either with a potato masher or a hand mixer to get a smooth consistency, season with salt and pepper and leave to one side.
2. Whilst the veg are cooking add the frozen white fish, salmon, prawns, eggs, cream and parsley to a large roasting dish and season with salt and pepper.
3. Cover with tin foil and bake in the oven at 180C for approx. 15 mins.
4. Remove from the oven and spoon on the veg topping, start around the edges and gradually fill the dish, don’t worry if you don’t have enough to cover all the top, you can leave a gap in the middle. Sprinkle on the mature cheese if using.
5. Pop back in the oven, uncovered, for approx. 45 minutes until the pie is bubbling and is looking lovely and brown on top.
6. Serve with green veg of your choice.
Nutritional Information per serving: Serves 6
If you would like to reduce the carbs even further reduce the butternut squash and/or carrots quantity and replace with more cauliflower or even broccoli.
