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prep time
20 min
cook time
50 min
ready time
1 h 10 min
The Ultimate Keto British Fish Pie
Here’s a simple fish pie that’s quick and easy to prepare yet full of flavor. This British Keto recipe is made with a combination of fish, in this case, salmon, smoked haddock and cod, poached in a milky broth with leeks and cauliflower is added for texture.
The milky broth is transformed into a creamy parsley sauce and a cheesy low-carb mash made from celeriac and cauliflower tops the pie before baking until golden brown.
Celeriac works brilliantly as a mash and its subtle aniseed flavour compliments the fish wonderfully. Make a big batch of this Keto British food for the perfect family supper, or freeze it into portions for a quick midweek meal. Serve the fish pie with steamed greens for a complete meal.
Are there any fish substitutions?
You can use any fish you like, or ask your fishmonger for a selection of fish scraps. The smoked haddock is key for a British fish pie, try to find undyed fillets, but if you can’t find smoked haddock, any other smoked fish will do. Good alternatives for cod are coley and pollock. Prawns and rainbow trout also work well instead of salmon. Ensure all fish fillets are skinned and boned and from sustainable and responsible sources.
If you’re not a fan of celeriac, you can easily swap it out for more cauliflower, turnips or rutabaga for a low-carb option.
What can I use instead of arrowroot?
Arrowroot is essential for thickening the sauce that binds this fish dish together. If you don’t have arrowroot, you can try substituting it with 1 egg yolk, ½ a teaspoon of guar gum or xanthan gum dissolved in cold water before adding to the milk. Add a quarter of the milk to the pan over low heat and whisk the egg in to thoroughly combine. Gradually add the remaining milk and be sure to whisk fast to avoid the egg cooking and leaving any strands of yolk.
Net Carbs
5.3 g
Fiber
2.1 g
Total Carbs
8.1 g
Protein
28.2 g
Fats
14.6 g
274 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Celeriac (celery root), raw
2 cup
Cauliflower, raw
4 cup
Butter, unsalted
5 tbsp
Dijon mustard
1 tsp
Cheddar cheese
3.5 oz
Bay Leaf
1 leaf
Leeks
0.5 cup
Almond milk
2 cup
Cod, Atlantic, cooked
250 g
Haddock, smoked
250 g
Salmon, sockeye (red), cooked
250 g
Arrowroot Powder/ Starch
2 tsp
Parsley
0.25 cup, chopped
Recipe Steps
steps 7
1 h 10 min
Step 1
Preheat the oven to 350F/180C. Peel and dice the celeriac into half-inch cubes. Add an inch of water to a deep pan and steam the celeriac for 20 minutes, lid on, until tender. Drain well and place back into the pan to finish steaming off any excess liquid. Add 2 tablespoons of the butter to the celeriac and roughly mash with a potato masher or pulse in a food processor. Pop the lid back on and set it aside.Step 2
Cut half of the cauliflower into small florets ( about 2 cups), add an inch of water into another pan and steam until soft. Blend the cauliflower in a food processor or blender until a smooth puree. Combine the cauliflower puree to the celeriac mash and give it a mix through. Grate the cheese and add it to the mixture along with the mustard. Season with salt and pepper to taste.Step 3
In a wide pan on low heat, add the leeks, the bay leaf and 2 tablespoons of butter. Gently sauté for 5 minutes. If it begins to look dry or starts to burn, add in 2 tablespoons of water and cover with the lid so it steams.Step 4
Meanwhile, roughly chop the fish into 1-inch chunks. Taking care to remove any bones and skin. Place in a bowl and set aside.Step 5
Dice the remaining 2 cups of cauliflower into small bite-sized florets. Once the leeks have softened, pour in the almond milk and the cauliflower florets. Add in the fish mix, cover and bring the milk to a simmer on high heat and poach the fish for 3 minutes until just cooked. Avoid overcooking as this will cause the fish to flake and lose its shape.Step 6
Remove the pan from the heat and use a slotted ladle to transfer the fish into a large ovenproof dish. Discard the bay leaf. Pour the milk into a jug and set it aside. Put the pan back on the heat and add the final tablespoon of butter to melt, add the arrowroot and whisk for 30 seconds until a thick roux paste forms. Gradually pour the milk back into the pan about a quarter at a time, continually whisking, until it begins to thicken up resembling the consistency of cream. Take off the heat, roughly chop the parsley and stir it through.Step 7
Pour the creamy parsley mixture over the fish pieces. Cover the pie with the cheesy celeriac and cauliflower mash. Bake in the oven for 20 minutes until the tops begin to golden. Let rest for 5 minutes before serving.
Comments
Sans Sucre 3 years ago
Holy smokes this was amazing!! Really enjoyed the flavours!