One of my favourite go-to dishes is a fish pie, there’s something so homely about it and I’m a massive fan of fish which I guess helps! Usually I would add peas but I discovered, to my horror, that they aren’t keto-friendly … slightly mortified but I’ll get over it eventually!
You can use whichever fish you like, I also added prawns but again you don’t have to. If you do, raw prawns are best but using cooked ones isn’t the end of the world it just means theyre a bit overdone when you eat them. I find the cheapest way of buying fish for a pie is the pre made mixes, my local supermarket has a yummy fish pie mix consisting of smoked haddock, cod and salmon so I always opt for that.
Now then, you’ll find my recipe is a big one and that is deliberate, I have learn that in order to succeed when you change your way of eating that you must be prepared. So, any pies or things I make that can be made in larger quantities I do and then freeze portions ready to grab and go when I find myself short on time. This pie made 8 decent sized portions and once frozen they take five minutes in a microwave to be ready to eat.
You will need a large oven dish, mine was 8 x 12” (20 x 30cm)
- 2 packs of fish pie mix (780g ish)
- 1 pack of raw prawns (170g ish)
- 150g cream cheese – full fat
- 150ml single cream
- 50ml water
- Seasoning – salt and pepper / herbs of your choice
- 1kg celeriac (peel and chop into cubes)
- 50g butter
- Grated cheese – optional
- Preheat the oven to 180c fan assisted or 200c without.
- Bring a large pan of water to boil and add your cubed celeriac and simmer for 20 minutes until soft.
- Drain your celeriac well and stand for five minutes, then add the butter and mash until smooth. I cheated and used my hand held stick blender which worked a dream!
- In a pan, heat the water, cream and cream cheese together until melted and combined fully. Add seasoning and herbs if you wish (dill would be lovely I just didn’t have any to hand!).
- Spread the fish and prawns evenly around the base of the dish, top with the sauce and ensure all is covered then top with the mash.
- Level the mash off and then score with a fork to make a pattern. At this stage you can add grated cheese to the top which will allow a browning to occur on top if you wish.
- Bake in the oven for 20 – 25 minutes until bubbling.
- Stand for five minutes and serve.
Nutritional Values – per portion for 8 portions:
292 kcal | 23g fat | 4g carbs | 25g protein