This keto fish pie is an easy dinner recipe and pure comfort food. White fish, salmon and prawns are served in a creamy cheese sauce and topped with a cheesy cauliflower mash.
Fish pie is a classic British recipe and use mashed potato for the topping. To make this a low carb fish recipe, the versatile cauliflower is used instead. The creamy sauce uses cream cheese for a low carb option too.
The Chief Taster loved this keto fish pie so much on the first bake that despite declaring he was full, he dived in for a second helping. Which led to further declarations of a full stomach. The dish went immediately on the repeat request menu and leftovers (the small amount that was not devoured in the first serving) were enjoyed for lunch the next day.
How to make a keto fish pie
I find the best way to make this fish pie is to be organized and cook the 3 main components in this order:
- Topping – Cooking the cauliflower first means it can be cooking on the stove whilst you get on with the sauce.
- Sauce – The cheese sauce is easy to make and can be set aside until ready for use.
- Fish - I find that steaming the fish is a great way to maintain the flavours. You could bake or grill the fish too.
Although I have made this fish pie in a large baking dish, I’ve also made it in large ramekin pots for individual pies too. The pie can be assembled and kept aside in the fridge until you are ready to bake.
Recipe ingredient suggestions
You could play around with the ingredients to the fish pie and give it your own twist. A few suggestions are:
- Smoked fish
- Lobster (that’s a payday pie!)
- Spinach, cooked
- Mushrooms, sliced and cooked
- White wine in the sauce
- Smoked cheese (Gouda would be great)
- Hard boiled eggs (the traditional fish pie can be served with hard boiled eggs in it).
What to serve with fish pie
Green vegetable or a green salad make a great side dish. Roasted low carb alternatives to potatoes are also a delicious side dish. Try cheesy green beans, roasted asparagus, turnip fries, cheesy baked asparagus or roasted broccoli.
MORE FISH & SEAFOOD RECIPES
Keto Fish Pie
Ingredients
Topping
- 1 cauliflower
- 3 tablespoons sour cream
- 1 cup Cheddar cheese, grated
- 2 tablespoons butter unsalted
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon chives, fresh chopped
Filling
- 7 oz white fish
- 4 oz salmon
- 10 prawns
Sauce
- ½ cup cream cheese
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon parsley, chopped
- 1 tablespoon chives, chopped
Instructions
MAKE THE CAULIFLOWER TOPPING
- Cut the cauliflower into florets and place in a saucepan.
- Cover with water and bring to the boil.
- Cover with a lid and simmer for 20 minutes until soft.
- Drain and add the butter. Mash the cauliflower until the butter has melted.
- Add the grated cheese & sour cream. Season with salt & pepper.
- Blend the mashed cauliflower until smooth (you could do this with a form if you don’t want the topping too smooth)
- Add the chives into the mixture.
COOK THE FISH
- Poach or steam the fish & prawns for 8 minutes, until cooked and easy to flake.
- Set aside
MAKE THE SAUCE
- Place the cream cheese, cream, lemon and mustard in a saucepan and gently heat until smooth.
- Stir in the chopped herbs.
ASSEMBLE
- Pre-heat the oven to 200C/400F degrees.
- Flake the white fish and salmon into large chunks.
- Add the fish and prawns into the cheese sauce and stir.
- Spoon the fish sauce into a baking dish.
- Pipe or spoon the cauliflower mash over the top of the fish mixture.
- Bake for 20 minutes until the top is golden.
- Serve and enjoy.
Steve Griggs
This is really lovely. We will definitely have this again. It would be really useful though if you give the ingredients in grams and millilitres as well as outside US nobody uses cups. It would save a lot of faff for everyone else outside America that uses your recipes. Thanks.
Angela Coleby
Glad you enjoyed it. All my recipes have a button on the recipe card to covert the measurements from US to metric.
Eleanor
Can you freeze this recipe
Angela Coleby
Yes you can. I've frozen smaller versions happily.
Melissa
This is so good. I did leave out the cream and did Soeur cream and cream cheese for the sauce and just cauliflower and butter with S&P for the topping with grated Parmesan on top. And used flaked smoke fish with scallops. I’m in heaven, low carb, lemony, creamy, mashy heaven 😍
Angela Coleby
Love your spin on the recipe and delighted you enjoys it!
Nicky
This is super-delicious thank you!
Angela Coleby
Happy you liked it! Thanks for taking the time to review it!
Susan
Thanks so much. We LOVED it. We have some left over. Is it OK to pop in the fridge and have again tomorrow? If so, how would you recommend heating?
Thanks
Angela Coleby
Leftovers store fine in the fridge and can be reheated the next day either in the oven or microwave. Glad you enjoyed it!
Lynsey Telford
Absolutely delicious! I added a couple of hard boiled eggs in with the fish. Was demolished by everyone, including my 3 and 6 year old
Angela Coleby
Thank you! Glad you all enjoyed it!
Bill
Oh by the way the family really liked this meal they want to add it to the regular dinner rotation thanks for sharing!
Angela Coleby
Glad the family liked it!
Alice
thank you so much Angela for a great keto version of our favourite British grub! Perfectly creamy and thick with no flour or other high carb thickeners. The non low carbers in your family will LOVE it too. A great family feed. xxx
Laura
Have you ever tries a can of wild salmon with this recipe? I think I mitght try it. You are a delicious cook!
Angela Coleby
Thank you Laura. That's a great idea!
Bill
I just made this meal for the family and I followed your instructions all the way but I haven't eaten yet cause I'm confused about the portion size and the carb count you have 3.5 is that minus the fiber 1.2 already or do I minus the fiber 1.2 myself and the net carbs is 2.3?
Angela Coleby
The recipe card shows the total carbs and fiber so you subtract them yourself.