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Fish Pie

Pesto & Potatoes Verified

Pestoandpotatoes.com

Ingredients

Warning0 allergens identified

Fish Pie

4 russet potatoes

2 cups frozen peas

½ cup vegetable broth

1 ½ pounds frozen cod

1 can coconut milkalmost

1 oniondiced

3 carrotspeeled and diced

1 ½ cups frozen spinach

¼ cup cassava flour

1 tsp dry mustard

½ lemon

Kosher salt

black pepperCracked

Olive oil

Ghee

Instructions

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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.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Prevent Soggy Topping 🥔
Pre-cook your cassava flour crust separately or brush the potato topping with ghee before baking to create a protective barrier that prevents it from absorbing moisture from the filling.
Thaw Strategically for Texture 🧊
Thaw frozen cod in the refrigerator overnight rather than at room temperature to maintain firm texture and prevent the fish from becoming mushy during cooking.
Bloom Dry Mustard for Depth 🌡️
Whisk dry mustard with a small amount of warm broth or lemon juice before adding to your filling to activate its flavor compounds and eliminate any harsh, raw taste.
Layer Flavors with Ghee Infusion 🧈
Gently warm your ghee with black pepper and kosher salt before incorporating into the sauce base—this allows the spices to infuse and distribute evenly throughout the pie.
Balance Coconut Richness with Acidity ✨
Add fresh lemon juice at the end of cooking rather than at the beginning to brighten the coconut milk base and cut through richness without the acid degrading your fish texture during cooking.