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Slice of fish pie on a white plate with a wooden spoon set on a gray napkin
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Fish Pie {Whole30}

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
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 Servings
Calories 1189kcal
Author Althea Brown

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

Calories: 1189kcal | Carbohydrates: 68g | Protein: 166g | Fat: 25g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 387mg | Sodium: 1314mg | Potassium: 4570mg | Fiber: 5g | Sugar: 5g | Vitamin A: 708IU | Vitamin C: 52mg | Calcium: 237mg | Iron: 8mg