Fish Pie with a creamed cassava topping is a must try, especially if you are looking for Lent friendly recipes. This dish is popular in the UK, so it's no wonder that it is also popular in the us. Seasoned white fish forms the base, which is then topped with a generous amount of fluffy creamed cassava. In the traditional recipe rich and creamy fish is topped with potatoes. My version is gluten and dairy free and the use of cassava instead of white potatoes increases the nutritional value of the dish!

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 traditional recipe typically includes fish in a roux with heavy cream. I've simplified the recipe to make it Whole30, Paleo, Gluten and Dairy free but all of that rich flavor still remains.

Ingredients

• White Fish
• Coconut
• Onions
• Tomatoes
• Garlic
• Coconut Milk
• Nutritional Yeast
• Scallions
• Paprika
• Cayenne Pepper
• Lemon Juice
• Cilantro
• ½ cup of freshly chopped cilantro
• Thyme
• Cassava
• Garlic Powder
• Onion Powder

See recipe card for exact measurements

Step by Step Instructions for Fish Pie

Step 1: Make the creamed cassava. Add the cassava, water and salt to a stock pot on medium heat. Bring to a boil and cook the cassava until fork tender. Then remove the fibrous center vein from the cassava. Crush the cassava, add all of the seasoning for the topping and mix together well. Then set aside.

Step 2: Make the fish filling. Sauté thee onion, garlic and tomatoes until soft and aromatic, then add the fish, salt, paprika, cayenne pepper and lemon juice. Cover the skillet and steam until the fish is cooked all the way through. Then add the coconut milk and nutritional yeast and combine. Finish off with the chopped cilantro and scallions.

Step 3: Add the cooked fish to a greased baking dish.

Step 4: Top with the creamed cassava. Then place on a sheet pan and bake in a hot oven at 400 °F for 30 minutes.

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.

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.

Substitutions and Suggestions

• 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.

Printable Recipe Card

Fish Pie {Whole30}

Althea Brown

Fish Pie brings together fish and a creamy cassava topping in a savory and delicious pie.

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Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Course Paleo, Whole30

Cuisine Caribbean, Caribbean American

Servings 6 Servings

Ingredients

  

1x2x3x

For the Fish:

• 1 tablespoon Coconut oil
• 1 Small yellow onion diced
• 6 cloves Garlic thinly sliced
• 2 cups Chopped Tomatoes about 4 medium tomatoes
• 6-7 White Fish Filets
• ¾ teaspoon Salt or salt to taste
• ½ teaspoon Paprika
• ¼ teaspoon Cayenne Pepper or 2 wiri wiri peppers, seeds removed, finely chopped
• Juice of a lemon 1 tablespoon lemon juice
• 1 cup Coconut milk
• 1 tablespoon Nutritional yeast
• 2 Scallions thinly sliced, white and green separated
• 1 tablespoon parsley flakes or ¼ cup of finely chopped fresh parsley
• ¼ cup Cilantro finely chopped
• 1 tablespoon Dried thyme or 2 sprigs of fresh thyme leaves

For the Topping:

• 2 lbs Cassava (fresh or frozen) peel and cut into 2 inch pieces
• Enough water to cover the cassava in a sauce pan about 6 cups
• 1 teaspoon salt divided
• 1 cup Coconut milk
• ½ ttssp Garlic powder
• ¼ teaspoon Coarse or fresh ground black pepper
• 1 tablespoon nutritional yeast

Instructions

 

For the Cassava Topping:

• Add Cassava, ½ teaspoon of salt and enough water to cover the cassava, to sauce pan on high heat. Bring to a boil and continue to boil uncovered until the cassava is fork tender. This should take about 10 minutes from when it starts to boil.
• Drain, then add the cassava to a large mixing bowl. Remove the rib (stringy piece in the center of the cassava) and crush the cassava using a fork or potato masher
• 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
• Finally add the scallions (green part stems only), mix together well and set aside

For the Fish Filling

• Add coconut oil to a large skillet or frying pan on medium heat. When the oil is hot, but not smoking add the onions and sauté until the onions are soft, translucent and slightly brown
• Then add the garlic and tomatoes and continue to sauté for another 3-5 minutes until tomatoes are soft
• Next cut the filets into fours and add to the skillet followed by the salt, paprika and cayenne pepper. Then drizzle with lemon juice and mix together well
• Cover the skillet, reduce the heat to medium-low and let it steam until the fish is fully cooked (about 5 to 8 minutes)
• 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
• Cook down until the coconut milk reduces to a thick and creamy sauce, then add the scallions (white part only), cilantro and parsley (if using). Mix together well then remove from the heat and set aside

Making the Fish Pie

• Pre-heat oven to 400°F
• Add fish filling to a greased baking dish large enough for the pie. Then top with the creamed cassava, ensuring that the entire fish filling is completely covered
• Next place the pie on a sheet pan or cookie sheet (to catch any juices while the pie is baking) and place on the middle rack in the oven and bake for 30 minutes
• Then remove from the heat and let rest for 10 minutes before serving

Tried this recipe?Let us know how it was!

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

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