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Fish Pie

  • 4 Serves
  • 15 minutes
  • 35 minutes

Fish pie with a twist. The ultimate comfort food without the added carbs, made easier by using leftovers.



4 Serves*
100 g smoked salmon, chopped
200 g of any leftover fish, flaked - we used roughly 1-2 pieces of fish
1 cup frozen prawns, thawed
1/2 cup frozen peas
3 spring onions, chopped
1 cup chicken stock
1/2 cup sour cream
2 tbsp flour
50 g butter
1 large cauliflower, cut into florets
50 g butter
1/2 cup parmesan cheese, grated + extra for garnish
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. Preheat oven top grill to 200C
  2. Place cauliflower in a steamer, and cook for 10-15 minutes or until tender.
  3. Process cauliflower in a blender with butter until smooth. Transfer to a bowl and incorporate the cheese through it.
  4. In a large saucepan over medium heat, melt butter. Add the spring onions and cook until soft. Stir in flour, cook for 1-2 minutes then slowly whisk in some chicken stock and sour cream. Bring sauce to a simmer, once it has thickened take the pan off the heat. Add the smoked salmon, prawns, peas, and the leftover fish. Season to taste.
  5. Transfer mixture to a baking dish, top with the cauliflower mash spreading it evenly. Top with a sprinkle of parmesan cheese.
  6. Place in the oven and bake for 10-15 minutes until the tops are golden.

Easy Swap

You can’t go wrong with the traditional potato mash on top, however you could also try sweet potato or pumpkin mash for a sweeter, lighter alternative.

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