Fish Pie (Edit recipe)

This Fish Pie is rich, creamy, delicious and perfect for the cooler months ahead. If you didn't know any better, you'd never guess it was Whole30 and GF.

10 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	862
Fat:	43 g
Carbohydrates:	12 g
Protein:	16 g
Cholesterol:	43 g
Sodium:	111 mg
Fiber:	3 g
Sugars:	4 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 4

Ingredients

2.5 lb White Potatoes, or yellow, roughly chopped
4 Tbsp Extra Virgin Olive Oil
Salt and Pepper, to taste
2 pieces Celery, diced (2 stalks)
1 Carrots, medium, diced
2 cloves Garlic
.25 cup Parsley, stems and leaves separated, finely chopped
1 Tbsp Ghee
1 Tbsp Arrowroot Flour
16 oz Coconut Milk
Black Pepper, Freshly-cracked
1 Tbsp Dijon Mustard, or yellow mustard
2 tsp Hot Sauce
2 Bay Leaf
1 cup Frozen Peas
6 oz Cod, boneless skinless filets (see notes)
6 oz Scallops, or shrimp (see notes)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375F.
Bring a large pot of water to a boil, season with 1 tablespoon salt and add the potatoes. Boil until fork-tender, around 15 minutes. Drain and let sit 5 minutes to allow the steam to escape. Add 1 tablespoon olive oil, season with salt and pepper to taste, and mash until chunky. Set aside.
Heat a saute pan over medium-high heat, add 2 tablespoons olive oil and heat until shimmering. Add the celery, carrot, garlic and parsley stems. Season with a pinch of salt and cook, stirring, until slightly softened, around 8 minutes.
Add the ghee and stir until melted. Add the arrowroot starch and cook, stirring, until dissolved, 2-3 minutes. Add the coconut milk, mustard, hot sauce, bay leaves, and black pepper to taste. Cook, stirring regularly, until thickened and reduced by half, around 8 minutes. Remove from heat and discard the bay leaves. Stir in the peas and reserved parsley leaves. Taste for seasoning and adjust as desired.
Scatter the fish and shellfish in the bottom of a medium-sized baking dish. Pour over the cream sauce and top with the reserved mashed potatoes. Drizzle the top with 1 tablespoon olive oil and bake until bubbling and golden brown, 20-25 minutes. Remove from oven and let rest 5 minutes before serving.

Notes

Most varieties of flakey, white fish are great in this recipe, such as cod, halibut, or haddock. Salmon and rainbow trout are also a great options! Just make sure to go with boneless and skinless pieces. You can also use different types of shellfish, including shrimp, scallops, mussels, clams, crab or calamari.