Gluten Free Fish Pie
Prep time:
Cook time:
Total time:
Serves: 4 serves
- ½ large pumpkin
- ¼ teaspoon nutmeg
- ½ large cauliflower
- 1 cup chopped broccoli
- 1 large onion, finely chopped
- 4 cloves of garlic crushed
- ½ cup milk
- 4 tablespoons butter
- 1 300 g can of fish (tuna, salmon etc)
- 1 teaspoon mustard powder
- ½ teaspoon Himalayan Salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
- 1½ cups of finely chopped vegetables
- ½ cup peas (fresh or frozen)
- 2 hard boiled eggs (optional)
- ½ cup grated cheese
- Roast, steam or boil pumpkin until soft, mash with some butter and nutmeg and set aside.
- Steam cauliflower until soft
- In a large saucepan add some oil or butter and cook onion and garlic until softened, but not brown
- Set aside or blend with the cauliflower
- blitz softened cauliflower with a stick mixer or in a food processor until smooth,
- Add 1 tablespoon of butter and ¼ cup of milk and process again
- Continue adding milk or some of the water the cauliflower cooked in, until desired consistency is reached
- Add in mustard powder, salt and pepper and stir until well combined.
- Add Fish and vegetables and chopped eggs if using.
- stir gently to combine
- spoon mixture into oven proof dish, top with mashed pumpkin and grated cheese
- Bake in oven for 25 - 30 minutes
Recipe by thatsREALyummy at https://www.thatsrealyummy.com/gluten-free-fish-pie/
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