Fish pie with creamy cauliflower sauce.

I've been really under the weather at the moment. Don't you hate it when first the kids go down with a virus first, then the husband succumbs and by the time you contract the dreaded lurgy, you're already so tired that you go down hard.

That's where I'm at.

For over a week I've been binge watching Netflix between napping and cups of tea. On top of that, it's still really cold and our heating had decided that it too needs to check out for a bit.

It's times like these you need comfort foods.

But, when you are low on ingredients, time and energy, what can you make?

I had this idea of a fish pie, so I hazily relayed some instructions to Mr CH and he came up with this beauty.

Fish pie with creamy cauliflower sauce.



2/3 of head of a medium sized cauliflower

3/4 cup bone broth

1/4 cup almond milk

1 tablespoon grass fed butter

1 teaspoon salt

2 wild caught NZ Hoki fish fillets - defrosted and diced (I think it would also work well with scallops or prawns too).

2 medium sized carrots - peeled and small diced

1 zucchini - diced

A good handful of frozen peas

3 medium sized potatoes - peeled and sliced thinly

A teaspoon of butter

Make Me Up

Preheat your oven to 200deg C.

in the bowl of your thermomix, add your cauliflower and blitz on speed 5 for 10 sec to chop up. Add your other sauce ingredients and cook at 100/speed 2/15min until the cauliflower is soft. Blitz your cooked cauliflower up to get your sauce consistency - it should be thick, smooth and be the consistency of a thick soup. Add a little more broth or almond milk to get it the consistency you desire.

If you don't have a thermomix, you can just boil your cauliflower in a pot of salted water on the stove and once it is cooked, place it in a food processor or blender with your butter and blitz, gradually adding your broth and almond milk until you reach the desired consistency.

Once your sauce is made, pour it into a medium sized casserole dish or enamel pie pan. Add all your other ingredients, except your potatoes and mix well to combine. Now arrange your potato slices on top of your pie filling like fish scales. Dollop a little butter and sprinkle a little salt on top of the potatoes and put the pie in the oven. Cook for 35-40 minutes until the potatoes are golden. Allow to stand for 10 minutes before you dig in. This pie is perfect on it's own but would also be nice next to some garlicy steamed

greens too.

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