Fish Pie
An easy and delicious prawn and tuna fish pie with celeriac and carrot mash that is GAPS friendly, grain free and naturally healthy!
Ingredients
- FILLING
- 100 g Raw King Prawns
- 200 g Tin of Tuna
- 300 ml Chicken Stock
- 1 Clove Garlic
- 3 finely chopped Carrots
- 3 chopped Onions
- 2 Handful Spinach
- 100 g Coconut Cream
- 2 tbsp Desiccated coconut
- 1 tbsp Cumin
- SEASONING
- Topping
- 1 Whole Celeriac
- 3 Carrots
- Knob of Organic Butter
- Salt and pepper
Instructions
- Peel the celeriac and carrots and roughly chop and place in boiling water. Leave simmering while you then...
- Saute the onions in ghee/coconut oil/animal fat for a few minutes until soft, then add the carrots, cumin, some salt (a few pinches), garlic and keep under a medium heat for a few minutes. Then add the chicken stock, tuna and coconut cream allow to come to simmer and the coconut cream to dissolve.
- Meanwhile once the celeriac is soft and cooked through drain and add butter, salt and pepper and then mash thoroughly.
- Add the frozen prawns to the fish/coconut/stock mixture and stir in along with the desiccated coconut and spinach.
- Pour the fish mixture into a oven dish, level off and then spread the mashed celeriac/carrot on top of the fish mixture and level off.
- Place in a preheated oven at 180c for 25 mins or until its golden on top.
- Serve with peas, cooked broccoli or any other veg you like!
Notes
If you find your mixture too runny, just add some more desiccated coconut as this will soak up some of the mixture.
Feel free to add grated cheese in top but this is is delicious without!
You can substitute any other vegetable depending on what you fancy!
Feel free to add grated cheese in top but this is is delicious without!
You can substitute any other vegetable depending on what you fancy!