Fish Pie with a creamed cassava topping is a must-try; fork-tender white fish topped with a generous amount of fluffy creamed cassava. In the classic fish pie recipe, rich and creamy fish is topped with potatoes. My version has the familiar flavors and textures but it is gluten free, dairy free, and Whole30 compliant.
Whole30 Fish Pie
I’ve been making 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.
Why You’ll Love This Fish Pie Recipe
- So Versatile: Switch up the type of fish, the topping, and seasonings so customize this recipe and make it your own!
- Great Pescatarian Meal: Enjoy a hearty meal without meat. So whether you need a recipe for Lent or just want a meatless meal, this recipe is great.
- Healthier: The use of cassava instead of white potatoes increases the nutritional value of the dish. It’s also Whole30, paleo friendly, dairy free, and gluten free.
What is Fish Pie?
This dish is popular in the UK. Traditionally, it is made with smoked haddock, with a creamy fish pie filling and mashed potato topping. I think of it as a seafood version of Shepherd’s Pie.
Ingredients for Fish Pie
This healthy fish pie is a one pan comfort meal made with simple ingredients.
For the Fish:
- Coconut oil: Use this to cook the fish and veggies.
- Aromatics: Use yellow onion, garlic, and tomatoes
- White Fish Filets: Use tilapia, codfish, or haddock.
- Seasoning: salt, paprika, cayenne pepper (or 2 wiri wiri peppers, seeds removed, finely chopped)
- Lemon juice: Citrus brightens the flavor of the dish and balances the naturally briny flavor of fish.
- Coconut milk: I use this to replicate the creamy sauce in the traditional recipe.
- Nutritional yeast: This thickens the sauce and adds a cheesy flavor.
- Scallions: Thinly sliced, white and green separated.
- Herbs: I use parsley flakes (or chopped fresh parsley), finely chopped cilantro, and dried thyme (or fresh thyme leaves).
For the Topping:
- Cassava: Fresh or frozen; peel and cut into 2-inch pieces.
- Water: Enough water to cover the cassava in a saucepan about 6 cups
- Seasoning: salt, ground black pepper, garlic powder
- Coconut milk: This enriches the cassava and makes the mixture creamy.
- Nutritional yeast: Use for cheesy flavor without the dairy.
See recipe card for quantities.
How to Make 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 the 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 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. Finally, enjoy your fish pie!
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat fish pie in the oven at 375°F for 5-10 minuets or until warmed through.
Recipe Variations
- Fish Pie 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.
- Fish: 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.
- Spices & Seasoning: 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 (orange zest or lemon zest). 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.
- Cheese: Top the pie off with some cheese if that’s your thing (that would no longer make it Whole30 by the way).
- Fish Pie Topping: 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.
Frequently Asked Questions
Although this dish is popular in England, it originated in Scotland.
Traditional fish pie includes smoked fish, a creamy sauce or roux, veggies (like peas and carrots), and mashed potatoes for the topping.
Use any sturdy seafood you’d like. Shrimp, scallops, or prawn would work.
Fish Pie {Whole30}
Equipment
- Stock Pot
- Sauce Pan
- Baking Dish
- Sheet Pan
Ingredients
For the Fish:
- 1 tbsp Coconut oil
- 1 Small yellow onion diced
- 6 cloves Garlic thinly sliced
- 2 cups Chopped Tomatoes about 4 medium tomatoes
- 6 White Fish Filets
- 3/4 tsp Salt or salt to taste
- 1/2 tsp Paprika
- 1/4 tsp Cayenne Pepper or 2 wiri wiri peppers, seeds removed, finely chopped
- Juice of a lemon 1 tablespoon lemon juice
- 1 cup Coconut milk
- 1 tbsp Nutritional yeast
- 2 Scallions thinly sliced, white and green separated
- 1 tbsp parsley flakes or 1/4 cup of finely chopped fresh parsley
- 1/4 cup Cilantro finely chopped
- 1 tbsp 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 tsp salt divided
- 1 cup Coconut milk
- 1/2 tsp Garlic powder
- 1/4 tsp Coarse or fresh ground black pepper
- 1 tbsp nutritional yeast
Instructions
For the Cassava Topping:
- Add Cassava, 1/2 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, 1/2 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
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
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