Fish pie with cauliflower mash
The sauce is reduced cream rather than a flour roux, which is thinner going in and thicker coming out — it tightens under the mash while the fish poaches in it.
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Ingredients
For the whole dish · serves 6
- Mixed fish fillets2 lb
- Heavy cream12 fl oz
- Cauliflower1½ lb
- Cheddar4 oz
- Butter2 oz
- Dijon mustarda heaped teaspoon
- Flat-leaf parsleya large handful, chopped
- Sea saltto taste
- Black pepperto taste
Served with
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+3g net · 140 kcal · 10 min · together 9g net, 675 kcal
Method
6 steps · 60 minutes
- Steam the cauliflower rather than boiling it, then dry it in the hot pan for a minute. Boiled and wet, the mash slides off the filling.
- Mash it with the butter and half the cheddar, and season it harder than feels right — it is standing in for potato and it has less of its own to say.
- Reduce the cream with the mustard by about a third, until it coats a spoon.
- Cut the fish into large chunks and lay them raw in the dish. They will cook through in the oven, and pre-poaching is what turns fish pie into paste.
- Cream over, parsley scattered, mash spread on top and forked, and the rest of the cheddar over that.
- Bake 30 minutes at 400F until it bubbles at the edges, then let it settle 10 minutes before serving.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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