This recipe is a fantastic example of how versatile my Keto Creamy Cauliflower Mash is! This is a simple, hearty and comforting fish pie (coming in at 6.2g carbs per serving) and an ideal meal for the chilly evenings here in the UK. I have seen many stores sell ready “fish pie” mixes (usually a mix of chopped white fish, chopped salmon and chopped smoked haddock) which is handy, but I added prawns to my version to make it a wee bit fancier. This dish is just too lovely and I can’t wait for you to try it! Great with greens on the side, if desired.
Packed with flavour, hearty and comforting - this low-carb seafood bake comes in at 6.2g carbs per serving. The 'mash' on top is made using the Mud and Love cauli-mash recipe, so be sure to include it to stick to your macros...
*This recipe uses the Mud and Love Keto Cauliflower Mash recipe. Assuming you have that cooked and staying warm, continue with the rest of the recipe:
Preheat the oven to 200°C / 390°F.
Heat the oil in a large, non-stick pan and cook the onions over moderate heat until they have softened. Add the garlic and shredded baby spinach and cook until the spinach has completely wilted.
Deglaze the pan with the lemon juice and cook until all the moisture has evaporated, stirring regularly.
Remove the pan from the heat and immediately stir in the mustard, cream, sour cream and only 50g / 1.8oz of the grated Cheddar. Once the cheese has melted, tip in all the fish and prawns. Mix well and season with salt and white pepper.
Tip the mixture into a suitably-sized baking dish (mine was 13x20cm and 4cm deep (5x 8-in and 1.5-in deep).
Spread over the warm, cooked Keto Cauliflower Mash and scatter over the remaining 40g / 1.4oz of the grated Cheddar. (Make a small hole in the mixture using a chopstick or knife to allow excess steam to escape and minimise any wateriness that may occur.)
Place the dish onto a baking tray (this is for your own benefit as the mixture tends to bubble over, making oven-cleaning a bit of a ball-ache) and place the tray into the oven for 20-25 minutes until the cheese is bubbling and starting to gratin.
Remove and allow to stand for 5 minutes before serving, Scatter with some Pink Himalayan Salt and chopped parsley to garnish.
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest).
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Macro Details per serving
Nutritional Information per serving
Calories 466Kcal / 1949kJ
Fat 32g of which saturates 15g Carbohydrates 6.2g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 5g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 6.2g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and its indicated this way throughout the site. In short, you need not subtract anything further.
Eggs (may be found in some sour creams)
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.