Main Meals · Recipes

Fish Pie


Fish Pie

Fish pie is a traditional English dish. As mentioned before, seafood is not high on my likes in this world. I thought I would attempt to give a low carb fish pie a go for those of you who do love it. I must admit I didn’t really like it, the fish was just too much for me. Mr Rossen loved it though and went back for seconds. It is an excellent dish for the whole family, I don’t have to rave to you about the health benefits of eating fish. This dish is low fat but creamy and the veges add to that all important fibre count. You can add other types of fish, prawns or other seafood as well, be daring.

Equipment required

1 small-medium deep side baking tray, you want the pie to be nice and thick
2 medium deep base saucepans
Potato masher, not essential but useful
Hand blender, chopper attachment, not essential but useful

Shopping list for 2-4 people depending on the sides served with it

380-400g of white sustainable fish, I used haddock
1 lrg or 2 small celeriac
2 celery stalks
1 medium carrot
1 medium onion
1 small red chilli, half the seeds used, optional
1/2 juice of a lemon, plus 2 lemon slices
1 knob of butter
2 tsp of flour
1 cup of low fat milk
1 vege stock cube
1 tbsp of light cream cheese
1 tbsp of parmesan cheese, some extra for sprinkling
Small bunch of parsley

Method to the madness

Pre heat the oven to 200 degrees

Peel and dice your celeriac, place it in a pot of tepid salt water and bring to the boil with 2 slices of lemon to prevent discolouration. Leave this to boil while you do the other prep

Finely dice or use the hand chopper to chop the veges. Melt the butter on a medium heat, once melted add the flour and cook for 1-2 mins, add all but a splash of milk and the stock cube, turn to a medium-high heat and stir until the mixture thickens, remove from the heat

Dice the fish into large chunks, about 2.5cm. Place the white sauce mixture back on a low heat and add the fish and veges, stir through. Add in the cream cheese and the parmesan cheese, save a little for garnish. Chop the parsley and add into the mixture now, take off the heat

Check on the celeriac, it should take about 20 minutes, once soft mash with the remaining milk

Tip the fish mixture into the baking tray and top with the mashed celeriac, sprinkle the remaining parmesan, bake in the oven for about 20 -30 mins until the top is golden. Serve with your fav low carb sides, a nice green salad, some asparagus or broccoli would work well. ENJOY!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s