This gluten free fish pie is FULL of amazing nutritious vegetables, comfort food without ANY guilt!
Our family loves fish pie, it’s just one of those meals that you can add any vegetable to and it still tastes delicious.
I normally make the sauce just your typical white sauce jazzed up with a few teaspoons of this and that.
In my quest to cut down on gluten and carbs, I decided that the amazingly versatile cauliflower was up to the task of creating a creamy delicious sauce that would fool satisfy even the most fussy eater (my 5 year old)
As I was steaming the cauliflower, I thought, Hey lets push this as far as we can.
So I chopped up a cup of broccoli and steamed it with the cauliflower then combined both in the food processor to create a creamy yummy sauce that everyone loved!! (even my fussy 5 year old, although I did not tell him it was cauliflower and broccoli!!). I normally just chop the broccoli up finely and add to all the other ingredients, but found adding it to the sauce was even more delicious.
Whenever I add numerous vegetables to my meals I just use my food processor to chop them up very finely and this way I can get all the wonderful nutritious vegetables into the kids meals, without fighting to get them to eat their vegetables, in fact they really enjoy these meals and ask for more!! Try these burger patties as another delicious way to get your kids to love their vegetables.
Like I always do, I chopped up finely( food processor) a selection of vegetables I had in the garden or fridge and added in with the fish and sauce.
You can use canned fish, (tuna, salmon etc) or fresh fish. I always love to put a couple of boiled eggs in to up the nutritional value, this fish pie ticks all my healthy boxes
Tips – this Fish Pie is so versatile you can add or omit anything you want. Can’t have eggs, leave them out, don’t like pumpkin, use potato.
- 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
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