This recipe is a low-carb take on traditional fish pie. Instead of potato mash, it uses creamy cauliflower mash to make a comforting meal.
Ingredients: 600g white fish fillets, cut into chunks. 200g shrimp, peeled and deveined. 1 head cauliflower, chopped into florets. 100g butter, divided. 2 cloves garlic, minced. 200ml heavy cream. 2 tbsp fresh parsley, chopped. 1 tsp Dijon mustard. Salt and pepper to taste. 1 cup grated cheddar cheese. 1/4 cup almond flour. 1/4 cup grated parmesan cheese.
Instructions: Preheat oven to 200C 400F. In a large saucepan, boil cauliflower until tender. Drain well. In a separate pan, melt half the butter and saut garlic until fragrant. Add heavy cream, mustard, parsley, salt, and pepper. Stir in cauliflower, then blend until smooth. In another pan, melt remaining butter and cook fish and shrimp until just cooked through. Season with salt and pepper. Place fish and shrimp in a baking dish, pour cauliflower mash over the top, and sprinkle with cheddar cheese. Mix almond flour and parmesan, then sprinkle over the top of the pie. Bake for 20-25 minutes until golden and bubbly. Serve hot.
Prep Time: 20 minutes
Cook Time: 25 minutes
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