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.
Course Paleo, Whole30
Cuisine Caribbean, Caribbean American
Keyword best fish pie recipe, best fish pie recipe ever, classic fish pie recipe, creamy fish pie, easy fish pie, fish pie, fish pie recipe, fish pie recipes, healthy fish pie, how to make fish pie, what is fish pie
2Scallionsthinly sliced, white and green separated
1tbspparsley flakes or 1/4 cup of finely chopped fresh parsley
1/4cupCilantrofinely chopped
1tbspDried thyme or 2 sprigs of fresh thyme leaves
For the Topping:
2lbsCassava (fresh or frozen)peel and cut into 2 inch pieces
Enough water to cover the cassava in a sauce panabout 6 cups
1tspsaltdivided
1cupCoconut milk
1/2tspGarlic powder
1/4 tspCoarse or fresh ground black pepper
1tbspnutritional 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