We all have our family favourites and at the moment fish pie seems to be winning the stakes. Firstly I have to admit no two fish pies are ever the same. I love being able to incorporate a really nutritious meal whether you can afford fresh fish at the time or you used tinned.
This is a fab dish to enjoy as the autumn evenings start to cool off and you have that need to warm your belly. The great thing is this dish doesn’t sit heavy in your stomach but sustains you nicely while giving you that omega 3 hit.
Even tonight I have changed the recipe yet again. That is the beauty of this dish it is super versatile. Pre-kids and post kids I am still eating it although post kids we are not eating the amount of fresh fish we once were. You can easily modify this to meet the needs of your household or visitors. So here it is…
Curious Kales Fish pie #101.
Ready in: 45 minutes
*Dairy free *Gluten-free & * Sugar-free
(for this recipe – not all the options provided below)
440g Tinned salmon or fresh fish of your choice
2 Carrots finely sliced or diced (just remember the thicker the cut the longer the cooking time)
1Tbsp fish sauce
Zest 2 small limes and juice
a squeeze of lemon juice
5 x medium Kumara
1/2 small fresh red chilli finely diced or chilli flakes to taste
1/4cup Desiccated coconut
Lime zest topper
Preheat oven to 180 degrees Celsius.
Add peeled and quartered kumara to a pot of salted water. Bring to the boil and then cook for 15 minutes or until tender. Once cooked, drain and mash. At this stage, you can add butter to taste if you prefer (I am attempting dairy free at the moment so omitted it) Mash and season with salt and pepper.
Finely slice your carrot (I use a julienne speed peeler) so quick and easy. Add to the dish you are serving it in, then add 1 tin coconut cream, a tin of salmon or fresh fish, 1Tbsp fish sauce, squeezed lime juice and lemon. Mix together and your base is done.
For the topping, spread your kumara mash over the top, then add lime zest, desiccated coconut and lastly the chilli (I leave half of the pie chilli free for the kids). Place into oven and bake for 30-40 minutes until browned on the top and cooked through.
Other combos you may like to try are as follows:
Other Topping options:
Potatoes with grated parmesan on top
Parsnip mash is surprisingly good, nice and creamy
Other vegetable base options:
3x sticks of celery
1/4 diced capsicum red diced
2x cloves Garlic
3-4 asparagus spears sliced into bite-size pieces
Sauce base Options:
Creme fraiche, lemon and thyme are delish!
Cream (you can even add a splash of a white wine)
Coconut cream (I love the fish sauce and lime combo)
Traditional White sauce (bechamel, veloute with some freshly chopped parsley)
I have even used natural yoghurt once when the fridge was bare!
Once upon a time, I would have made all my sauces from scratch with a roux to make my white sauce. Since the boys came along, having to man a sauce on the stovetop while managing whatever afternoon escapades they get up to has proven fatal – that’s right burnt sauce!! Oh, s**tballs! So now I keep it real simple!
Oh and don’t forget hard boiled eggs sliced as a layer can be quite a delight too – my egg lovers are all over that.
I have possibly missed a tonne of other combos but this is all that’s coming to mind at present. I must take note each time and add to this blog so it can be an ongoing fish pie extravaganza!
Feel free to share your favourite fish pie combos?