- LC
Fish Pie
When we first went into quarantine back in March, I stuffed my freezer full of long-lasting frozen vegetables and a variety of wild-caught fish. That backstock hasn’t been called upon much, since I’ve been fortunate enough to continue getting a fresh produce box and have continued to have access to many seasonal, fresh ingredients. As I began planning my September Whole30, I decided to use up some of those frozen staples to make room for replacements and prepare for the winter months. This Whole30 Fish Pie was completely inspired by a recipe I saw Jamie Oliver create on his quarantine-focused cooking show, Keep Cooking and Carry On.
Ingredients
Instructions
- Step 1
Preheat oven to 350 degrees F.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
- Step 6
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.
- Step 7
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.
- Step 8
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.
- Step 9
Place pan in the oven and bake for 30 minutes, or until crispy bits start forming on the mashed potato topping. Serve.
Tips & Tricks
Per serving
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