When the winter chill sets in, you need a meal that feels like a warm hug. This Keto Fish Pie is the perfect way to stay cozy while keeping things healthy. It is creamy, rich, and naturally gluten-free for your whole family to enjoy.
You won’t even miss the potatoes in this recipe. The buttery cauliflower mash is so satisfying and golden. It is the ultimate Keto Fish Pie for a quiet night in.
Why This Keto Fish Pie Is a Winner
This recipe is a total game-changer for your low-carb lifestyle. It delivers all the nostalgic flavors of a classic British pie without the heavy starch. You get a protein-packed meal that keeps you full and satisfied all evening long.
It is perfect for busy winter weeknights because it comes together quickly. The reduction sauce is thick and velvety without using any flour. Your family will love the cheesy, golden topping and tender chunks of fresh seafood.
Simple Method
Making this dish is much easier than you might think. You simply steam the cauliflower and whip it into a smooth, buttery mash. The seafood simmers briefly in a rich cream sauce before everything goes into the oven.
Even if you are a beginner cook, you can master this recipe. There are no complicated techniques or hard-to-find ingredients involved. It is a doable and delicious way to get more healthy fats into your diet.
Ingredients You’ll Need
This recipe uses fresh seafood and simple dairy staples to create a gourmet feel.
- 800g cauliflower florets
- 300g cod or haddock fillets, skinless and cut into 3cm chunks
- 200g salmon fillet, skinless and cut into 3cm chunks
- 100g smoked haddock, cut into 2cm chunks
- 150g raw king prawns, peeled and deveined
- 250ml heavy whipping cream
- 60g cream cheese
- 150g sharp cheddar cheese, shredded and divided
- 50g unsalted butter
- 2 large eggs, hard-boiled and quartered
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon zest
- 1/4 teaspoon ground nutmeg
- Salt and cracked black pepper to taste
Step-by-Step
- Preheat the oven to 200°C (400°F).
- Steam cauliflower florets for 12-15 minutes until very tender. Drain thoroughly and pat dry with a clean towel to remove excess moisture.
- Mash the cauliflower with 50g butter and 75g of the shredded cheddar cheese until smooth; season with salt and pepper and set aside.
- In a large skillet or saucepan over medium heat, combine the heavy whipping cream, cream cheese, Dijon mustard, nutmeg, and lemon zest. Whisk continuously until the mixture reaches a gentle simmer and starts to thicken (approximately 5 minutes).
- Add the cod, salmon, smoked haddock, and prawns to the sauce. Stir gently to coat and simmer for 3 minutes until the fish is opaque but not fully cooked.
- Fold in the fresh parsley and dill. Taste and adjust seasoning with salt and pepper.
- Pour the seafood and sauce mixture into a 2-quart (approx. 20cm x 20cm) ovenproof baking dish.
- Arrange the quartered hard-boiled eggs evenly across the top of the seafood mixture.
- Spread the cauliflower mash over the top of the dish, using a fork to create textured ridges.
- Sprinkle the remaining 75g of shredded cheddar cheese over the mash.
- Bake for 20-25 minutes until the topping is golden brown and the cream sauce is bubbling at the edges.
- Allow the pie to rest for 5 minutes before serving to let the sauce set.
Best Ways to Enjoy It
Serve this golden pie alongside a pile of steamed green beans. The bright green color looks beautiful against the creamy sauce. You could also add a fresh side salad with a light lemon vinaigrette.
Set the table, light a candle, and enjoy this meal with your family. It is a wonderful way to slow down on a cold winter evening. Every bite is full of tender fish and savory, melted cheese.
Storage & Reheating
Store any leftover pie in an airtight container for up to two days. Keep it in the fridge to maintain the fresh seafood flavor. You can reheat individual portions in the microwave for a quick lunch. For the best texture, reheat in a 350°F oven for 15 minutes. This helps the cauliflower mash stay nice and firm. It is not recommended to freeze this dish as the cream may separate.
Recipe Tips
- Dry the steamed cauliflower very well to avoid a watery mash.
- Use a fork to make ridges on top for extra crispy edges.
- Don’t overcook the fish in the pan since it finishes in the oven.
- Use a variety of fish for the most complex and delicious flavor.
- For a winter upgrade, add a pinch of extra nutmeg to the sauce.
- Let the pie rest for five minutes so the sauce can thicken properly.
- Double the cheese on top if you want a truly decadent crust.
Ways to Switch It Up
- Swap the prawns for scallops for a more luxurious date night meal.
- Add a handful of spinach to the sauce for extra winter greens.
- Use smoked salmon instead of fresh salmon for a deeper, salty flavor.
- Try a mix of broccoli and cauliflower for a colorful veggie topping.
Common Questions
Can I use frozen fish?
Yes, you can certainly use frozen fish for this recipe. Just make sure to thaw it completely and pat it dry first. This prevents excess moisture from thinning out your beautiful cream sauce.
Is this recipe kid-friendly?
Most kids love the mild flavor of white fish and the cheesy topping. It is a great way to introduce more seafood to picky eaters. The creamy sauce makes every bite feel like a treat.
I hope this cozy Keto Fish Pie brings warmth to your winter table. It is such a joy to share a healthy, hearty meal with the people you love. Happy cooking!
— Lidia
Ingredients
- 800 g cauliflower florets
- 300 g cod or haddock fillets, skinless and cut into 3cm chunks
- 200 g salmon fillet, skinless and cut into 3cm chunks
- 100 g smoked haddock, cut into 2cm chunks
- 150 g raw king prawns, peeled and deveined
- 250 ml heavy whipping cream
- 60 g cream cheese
- 150 g sharp cheddar cheese, shredded and divided
- 50 g unsalted butter
- 2 large eggs , hard-boiled and quartered
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon zest
- 1/4 teaspoon ground nutmeg
- Salt and cracked black pepper to taste
Instructions
- Preheat the oven to 200°C (400°F).
- Steam cauliflower florets for 12-15 minutes until very tender. Drain thoroughly and pat dry with a clean towel to remove excess moisture.
- Mash the cauliflower with 50g butter and 75g of the shredded cheddar cheese until smooth; season with salt and pepper and set aside.
- In a large skillet or saucepan over medium heat, combine the heavy whipping cream, cream cheese, Dijon mustard, nutmeg, and lemon zest. Whisk continuously until the mixture reaches a gentle simmer and starts to thicken (approximately 5 minutes).
- Add the cod, salmon, smoked haddock, and prawns to the sauce. Stir gently to coat and simmer for 3 minutes until the fish is opaque but not fully cooked.
- Fold in the fresh parsley and dill. Taste and adjust seasoning with salt and pepper.
- Pour the seafood and sauce mixture into a 2-quart (approx. 20cm x 20cm) ovenproof baking dish.
- Arrange the quartered hard-boiled eggs evenly across the top of the seafood mixture.
- Spread the cauliflower mash over the top of the dish, using a fork to create textured ridges.
- Sprinkle the remaining 75g of shredded cheddar cheese over the mash.
- Bake for 20-25 minutes until the topping is golden brown and the cream sauce is bubbling at the edges.
- Allow the pie to rest for 5 minutes before serving to let the sauce set.
