Low Carb Keto Fish Pie

Name: Low Carb Keto Fish Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 serving
Ingredients: 1 onion; 2 garlic cloves; 1 cup dry white wine; 1 cup double/heavy cream; 3 medium zucchini; grated lemon zest from 1 unwaxed lemon; handful of fresh parsley and chives; 1.75 lb hake and/or cod fillets; pepper and salt; 1 very large or 2 smaller cauliflower heads; 3 tablespoon melted butter; ½ cup soured cream; 1 cup cheddar; 1 tablespoon chopped chives; ¼ teaspoon nutmeg; salt

User Reviews

5.0

81 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
6
Calories
347 kcal
Course
Main Course
Cuisine
British

Low Carb Keto Fish Pie

Raiden Walker

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Comfort food at its best - a deliciously creamy keto fish pie with cauliflower mash topping that will make you come back for seconds!

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Ingredients

Servings

For the filling

1 onion chopped
2 garlic cloves chopped
1 cup dry white wine (250ml)
1 cup double/heavy cream (250ml)
3 medium zucchini 550g, grated
grated lemon zest from 1 unwaxed lemon
handful of fresh parsley and chives chopped
1.75 lb hake and/or cod fillets (800g) without skins
pepper and salt to taste

For the cauliflower mash

1 very large or 2 smaller cauliflower heads 700g
3 tablespoon melted butter 40g
½ cup soured cream or cream cheese, (125g)
1 cup cheddar shredded (125g)
1 tablespoon chopped chives
¼ teaspoon nutmeg
salt to taste

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Instructions

Cauliflower Mash

Separate the cauliflower into florets and steam/ boil/ microwave until soft. Follow the tips in my keto mashed cauliflower recipe.
Add the butter, soured cream, cheddar, chives, nutmeg and salt. Blend in a food processor or with an immersion blender until smooth.
Preheat oven to 200 Celsius/400 Fahrenheit (electric) or 180C / 360 F fan.

Fish filling

Fry the onions and garlic in olive oil over a low / medium until soft and translucent, around 3 minutes. Do not burn.
Add the white wine. Turn up the heat to high and reduce by half.
Add the grated courgettes, cream, lemon zest and herbs and simmer for 5 minutes. Season with salt and pepper.

Assembly

Put the fish fillets in a casserole dish and pour over the sauce.
Spread the cauliflower mash on top and run a fork over the top to make lines.
Bake in the oven for 40 minutes or until the top is browned.
Sprinkle with some fresh parsley and serve.

Notes

1g net carbs per serve. Makes 6 servings.
Option to layer 2 sliced hard boiled eggs over the fish filling.
You can use a mix of white fish or even salmon and add prawns. All work well. Adding celery and fennel to the sauce taste good, too.
Don't miss out on the lemon zest. It really makes the recipe!!
If you do not want to use wine, substitute with a good quality fish stock or even chicken broth.