I’ve been making this Fish Pie for as long as I can remember. There was a period during my childhood when Fish in Cheese Sauce became really popular in Guyana. I don’t know exactly when or why it happened, but I remember every important event, would have Fish in Cheese Sauce as the fish option. One Easter I wanted to make a “fancy” fish dish and decided to make a Fish Pie since I was completely over Fish in Cheese Sauce. This is how Fish Pie became part of my Easter Tradition. It is perfect for Good Friday.

The Fish Filling

Fish Pie is very versatile. In this recipe I used frozen tilapia filets (It’s all I have on hand), but you can also use fresh fish. Salmon works really well here. Adding different types of spices and seasoning changes the flavor of the fish filling therefore making this dish very versatile. Sometimes I like a more savory filling with notes of citrus. Other times I like it creamy with a bit of grated nutmeg. Almost anything goes. Fresh herbs work really well but canned tomatoes and dried herbs is also an option.

The Perfect Topping

For this recipe I used creamed cassava (yuca) which is the perfect topping. In the past I also used creamed white potatoes, mashed cauliflower, cauliflower gratin and creamed sweet potatoes. Any of those toppings work perfectly well with fish.

Make it your own

  • Use a different type of fish (Salmon works really well here)
  • Add orange or lemon zest, olive oil and lots of fresh herbs to give the fish a fresh and bright flavor
  • Top the pie off with some cheese if that’s your thing (that would no longer make it Whole30 by the way)
  • Switch up your topping: creamed potatoes, mashed cauliflower, creamed sweet potatoes and cauliflower gratin all work well here. Using Cauliflower instead of potatoes would make it Keto friendly.

The Printable Fish Pie Recipe

Fish Pie {Whole30}
Prep time
Cook time
Total time
Fish Pie brings together fish and a creamy cassava topping in a savory and delicious pie.
Recipe type: Whole30
Cuisine: Caribbean
Serves: 6 Servings
For the Fish:
  • 6-7 Tilapia Filets
  • 1 cup of coconut milk or ½ cup of coconut cream
  • 1 tablespoon coconut oil or other oil for cooking
  • ½ yellow onion, diced
  • 6 cloves of garlic, thinly sliced
  • 2 cups of chopped tomatoes (about 4-6 medium tomatoes)
  • 1 tablsepoon nutritional yeast
  • 2 green onions, thinly sliced (reserve the green parts for the topping)
  • Salt to taste (about ¾ teaspoon)
  • ½ teaspoon of paprika
  • pinch of cayenne pepper
  • juice of a lemon
  • Optional seasoning:
  • 1 tablespoon parsley flakes or ½ cup of finely chopped fresh parsley
  • ½ cup of freshly chopped cilantro
  • 1 tablespoon of dried thyme or 3-4 sprigs of fresh thyme leaves
For the Topping:
  • 2 lbs of cassava, peel and cut into 2 inch pieces
  • Enough water to cover the cassava in a sauce pan
  • 1 teaspoon salt
  • 2 green onions, thinly sliced (green stems only)
  • 1 cup of coconut milk or ½ cup of coconut cream
  • 1 tablespoon nutritional yeast
  • pinch of coarse or fresh ground black pepper
  • ½ teaspoon of garlic powder
For the Cassava Topping:
  1. Add Cassava, ½ teaspoon of salt and enough water to cover the cassava for boiling, to a medium sauce pan on high heat.
  2. Bring to a boil and continue to boil uncovered until the cassava is fork tender
  3. Remove from the heat and drain the water from the cassava then add to a large mixing bowl
  4. Remove the rib (stringy piece in the center of the cassava) and crush the cassava using a potato masher
  5. Then add coconut milk, garlic powder, ½ teaspoon of salt, pinch of black pepper and nutritional yeast and continue to mash until cassava is smooth and creamy
  6. Finally add the green onions, mix together well and set aside
For the Fish Filling
  1. Add coconut oil to a large skillet or frying pan on medium heat
  2. Bring the coconut oil up to temperature and then add the onions
  3. Sauté until the onions are soft, translucent and slightly brown
  4. Then add the garlic and tomatoes and continue to sauté for another 3-5 minutes until tomatoes are soft
  5. Next cut the tilapia filets into fours and add to the skillet followed by the salt, paprika and cayenne pepper
  6. Then add the lemon juice and mix together well
  7. Cover the skillet, reduce the heat to medium-low and let it steam until the fish is fully cooked (about 5 to 8 minutes)
  8. When the fish is fully cook add the coconut milk and nutritional yeast and mix together well. It is ok if the fish breaks into flakes at this point
  9. Cook down until the coconut milk reduces to a thick and creamy sauce, then add the green onions (white part only), cilantro and parsley (if using)
  10. Mix together well then remove from the heat and set aside
Making the Fish Pie
  1. Pre-heat your oven to 400°F
  2. Add fish filling to a greased baking dish large enough for the pie
  3. Then top with the creamed cassava topping, ensuring that the entire fish filling is completely covered
  4. Next place the pie on a sheet pan or cookie sheet (to catch any juices while the pie is baking)
  5. Place on the middle rack in the oven and bake for 30 minutes
  6. Then remove from the heat and let rest for 10 minutes before serving

Like this recipe? Try my Shepherd’s Pie:

Other Fish Dishes that you May Enjoy:

Sautéed Canned Salmon

Fish Stew

Tuna Cakes

Oven Broiled Salmon

Don’t forget to follow me on Facebook and on Instagram for daily meal prep and dinner inspirations.

Leave A Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: