Go Back
A golden-brown Keto Fish Pie in a white baking dish with a cheesy cauliflower mash topping.
Print Recipe

Keto Fish Pie

Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Servings: 4 servings
Calories: 625kcal

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.