This lighter version of fish pie comes courtesy of Dr Hazel Wallace, AKA The Food Medic, with minor tweaks. Thanks Hazel.
Ingredients
Method
- Preheat the oven to 180C/Gas 4
- Cut the cauliflower into florets and boil for 10 mins until soft. Drain, add the cream cheese and mash/blend. Stir in the spring onions.
- Boil the peas.
- Heat the coconut oil in a large pan, add the onion and garlic. Cook for 5 minutes until soft. Add the salmon and peas and cook for 5 minutes.
- Whisk the milk and cornflour together, add to the pan with the salmon. Bring to the boil and simmer for 4-5 minutes as the sauce thickens. Season with dill and salt & pepper
- Transfer the mix to an ovenproof dish and top with the cauliflower mash.
- Bake for 25 minutes until the top is golden and its bubbling at the sides.
- Serve with veg of your choice. I used broccoli and brussel sprouts.
Notes
NUTRITION per serving
436 Kcal, 21g Fat (7g Saturates), 27g Carbohydrate (12g sugar), 37g Protein, 10g fibre
