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Fish pie with leek and cauliflower mash - JESSIPES - Live in a Body You LOVE
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Fish pie with leek and cauliflower mash

Apr 21, 2015

Fish pie is the ultimate feel good kinda fodder. My mum used to make it tons when I was growing up and was always really experimental with her toppings; from mashed squash through to sweet potato and ginger (yum), but this cauliflower and leek mash is super tasty also and rather unseen on the food scene!

There are also a couple of ingredient surprises in the filling which really add to the flavour, colour and texture and also ramp up the nutritional goodness….hello boiled eggs and peas!

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The pale green mash has a silky texture and the sprinkling of cherry tomatoes gives the dish a polka dot look so it’s another one of those dishes you can proudly present on the dinner table and be sure to receive plenty of compliments!

The great thing about using cauliflower and leeks for the mash, as opposed to your typical mashed potato, is it doesn’t leave you feeling sleepy and overly full so I have it in my lunchbox and still have a productive afternoon at work!

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A final snap for good measure 🙂

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What are your thoughts on the mash? Post your ideas below or share your recreations with me on Twitter, Instagram or Facebook using the hashtag #Jessipes and tag me using @JessipesRecipes in your posts. I love seeing them!

All the healthy best,

Jess x

Fish pie with leek and cauliflower mash
 
Prep time
Cook time
Total time
 
Traditional fish pie with a pale green mash. The mash has a silky texture and the sprinkling of cherry tomatoes gives the dish a polka dot look!
Author:
Serves: 5-6
Ingredients
  • Fish pie
  • 450g cod fillets
  • 225g smoked haddock fillets
  • 100g frozen prawns, peeled and defrosted
  • 100g scallops (optional)
  • 300ml almond milk, or other non-dairy milk
  • ½ lemon, sliced
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 5 black peppercorns
  • 1 tablespoon coconut oil
  • 25g gram flour or buckwheat flour
  • 1 small handful parsley, roughly chopped
  • 1 teaspoon anchovy essence
  • salt and ground black pepper to taste
  • 2 eggs, boiled and de-shelled and cut in half
  • 75g (1/2 cup) frozen peas
  • Mash:
  • 2 large leeks (600g), washed and sliced
  • 1 small cauliflower (600g), cut into rough pieces
  • 1 tablespoon coconut oil
  • 1 tablespoon olive oil
  • ½ teaspoon nutmeg
  • 6 cherry tomatoes, finely sliced
  • Himalayan salt and black pepper to season
  • Decoration
  • 1 sprig fresh thyme
Instructions
  1. Preheat the oven to 200oC/ Gas 6.
  2. Start by making the mash. Place the leeks and cauliflower in a large saucepan with 150ml water. Add 25g (1 tablespoon) coconut oil, a tablespoon of olive oil and some salt. Bring the liquid to a simmer, then cover over a low heat for 15-20 minutes, stirring halfway through, until the vegetables are soft and can be easily pierced with a knife.
  3. In a shallow pan, put the fish, skin side down and add the prawns and scallops. Add the milk, lemon slices, bay leaves, thyme and peppercorns and bring to the boil. Lower the heat and poach gently for about 5 minutes, until just cooked.
  4. Strain off and reserve the milk, discarding the bay leaves. You’ll be recycling the milk again very shortly along with the pan so no need to wash up.
  5. Remove the fish skin and flake the flesh, discarding any bones and keep in a separate bowl, along with the prawns and scallops.
  6. Now onto the sauce for the fish pie. Melt the coconut oil in a small pan on a low heat. Stir in the flour and cook gently for a minute until there are no lumps and you have a smooth texture. Recycling the milk and the pan from earlier, pour the milk into the shallow pan. Add the coconut oil and flour mixture and stir until smooth and creamy. Add in the parsley, frozen peas and anchovy essence and season to taste. Leave to gently simmer for 5 minutes and then add the cooked fish and seafood and stir gently.
  7. Finish making the mash by tipping the boiled vegetables into a food processor. You may need to do this in a couple of batches depending on the size of your food processor. Blitz the vegetables for a couple of minutes until you have a purée consistency. If you don’t have a food processor then use a potato masher and thoroughly mash until smooth. Season with nutmeg and more salt depending on your taste buds.
  8. Pour the fish and sauce into the bottom of a heatproof dish.
  9. Add your boiled eggs on top in four separate corners of the dish.
  10. Spread the mash evenly over the fish. Fork up the surface and arrange the sliced tomatoes evenly spaced out for a polka dot-type look!
  11. Bake for 30 minutes until the tomatoes on top are golden.
  12. Enjoy!

Hi, I’m Jess! Nutritional Therapist  & Personal Trainer, sharing workouts & nutrition made simple from my island home in Menorca. My mission? To educate & inspire people to achieve & sustain their personal health & body shape goals. I love to hike, cook, and bring inspiring people together.

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