If you are looking for a great fish pie recipe that is quick to make, lower in carbs and fats and of course packed with goodness, look no further! This is exactly that!
If you are a fish lover, I’m sure you would enjoy a nice fish pie from time to time as much as we do..... I don’t see why not, it is light, it is healthy and truly yummy.
I am sure everyone goes through some time crisis sometimes and whenever this happens so I don’t have that extra 30-40 minutes plus warming up time for baking or it is too hot outside to fancy putting an oven on or simply too tired for any fancy lengthy cooking.
How did open fish pie recipe emerge?
I came up with this simpler idea for a one-pot fish pie where the potatoes get incorporated, no baking, no mashing to do. Just throw everything in. You will end up enjoying a beautiful, flavoursome and so darn hassle, crust n’ mash free yet so tasty fish pie.
For this very reason, I call it open fish pie because obviously doesn’t have that mashed potato ‘roof’ and doesn’t need to go in the oven but only if you really insist n’ have that extra cooking time and you really fancy that, the trouble and the hassle then, of course, I can’t stop you, how could I? ;-))
Fish pie, a great way to hide veggies in
It is a great idea of incorporating or even hiding some spring, summer or autumn greens like kale, chard into our diet as the creaminess of this pie will mask those away and will go down very well especially with the little fussy munchers. They will ask for more!! You try.
This can be a real winner all year round, no matter if it is winter, spring, summer or autumn. This fish pie can make a perfect dinner, lunch or a party dish. It’s versatile and the beauty of it it's that you can use whatever veggies are in season or you may like or have in hand.
Other seafood recipes you may like :
- Creamy fish soup (chowder)
- Delicious Baked Cod Recipe
- Organic veg & fish soup
- Low Carb Prawn, Chorizo and Cauliflower Couscous
Enjoy this superb and truly delicious fish pie recipe, dear fish and dear pie lovers!
Open fish pie with a coconut milk twist
- ovenproof dish
- chopping board
- 500 g fish (17.5oz) (mixed: white fish, salmon, smoked haddock) cubed
- 1 onion chopped
- 1 leek chopped
- 1/2 courgette diced into small cubes or thin slices
- 1 handful kale finely or roughly chopped
- 2 medium potatoes or 1 extra-large
- 1 small sweet potato diced
- 150 g green beans (5.3 oz) chopped int small pieces
- 2 small carrots diced
- 2 stalks celery
- 150 ml coconut milk ( 6.7 fl oz) I always use low fat/light version
- 100 ml double cream (3.3 fl oz)
- 2 tbsp creme fraiche full fat
- 1 tsp salt
- 1 tbsp olive oil
- 1/4 tsp pepper freshly ground
- 1/6 tsp nutmeg freshly grated
- 2 sprigs thyme fresh and chopped
- parsley or chives (or both) to decorate
- Put some water in a pot and boil the potatoes for five minutes, just to get them started. Not the sweet potatoes though. Leave aside until ready to use them.
- In a separate pot maybe a deeper frying pan put the oil, the chopped onions and leek and sweat for 5 min or so. Add the green beans, the chopped carrots, the courgettes, celery stalks and the sweet potato chopped into small cubes, the kale and cook for 8-10 min on medium heat stirring occasionally. Season well with salt, pepper and herbs of your choice, liking and availability.
- Drain the potatoes of the water and add to the pie along with the fish cubes.
- Add the coconut or the cow milk and cook for a good 8-10 min stirring a few times.
- Add the double cream the nutmeg and cook on a really low heat for 5 min.
- Serve hot and sprinkle some fresh herbs.