Low Carb Fish Pie

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


  1. Preheat the oven to 180c fan assisted or 200c without.
  2. Bring a large pan of water to boil and add your cubed celeriac and simmer for 20 minutes until soft.
  3. 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!
  4. 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!).
  5. 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.
  6. 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.
  7. Bake in the oven for 20 – 25 minutes until bubbling.
  8. Stand for five minutes and serve.




Nutritional Values – per portion for 8 portions:

292 kcal | 23g fat | 4g carbs | 25g protein

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