This recipe was inspired by one of my favourite chef's - Jamie Oliver. I love his book 'Save with Jamie' but not many of the recipes are paleo or AIP compliant, so I've tweaked this one, so that I could enjoy it too.
Time: 30 minutes prep, 30 minutes baking
- 3 large sweet potatoes
- 1 leek, trimmed and sliced thinly
- 1 large carrot, peeled
- ¾ cup peas
- 1 cup + 4 tbsp. coconut milk
- 300g frozen white fish (I used blue cod)
- 150g salmon (fresh or frozen)
- Pinch of salt
- ¼ tsp. ground mace
- 1 ½ tsp. arrowroot
- 1 lemon, zested and juiced
- Preheat the oven to 180ºC.
- Peel the sweet potatoes and chop roughly into even-sized chunks. Put them into a saucepan of boiling water and cook for around 10-12 minutes or soft enough to mash. Drain and mash with a pinch of salt, the zest from the lemon and 4 tbsp. coconut milk. You could add a little coconut oil or butter (if you tolerate it) to the mashed potatoes as well if you like your mash a little softer.
- Peel and chop the carrots and leek and cook them in a large frying pan with a tbsp. of tallow or coconut oil, until softened but not brown, stirring occasionally.
- Meanwhile, heat the ½ cup coconut milk in a pan on a medium heat. Once simmering, add the fish fillets and poach for about 10 minutes until cooked through. Remove them with a slotted spoon and take the pan off the heat.
- Stir the arrowroot into the carrots and leeks, and then gradually add the coconut milk, a little at a time stirring continuously so you don’t get any lumps. Stir in the peas and then season with a pinch of salt and the mace.
- Flake in the fish fillets (removing any skin or bones as you go) and add in the juice from half the lemon. If you tolerate dairy, you could grate in some cheese at this step too. Stir gently.
- Depending on the water content of your fish the mixture may be slightly runny or slightly dry. If the mixture is very dry, add a little coconut milk. If it’s too wet, take some of the liquid out before topping with the sweet potato.
- Top with the mashed sweet potatoes and smooth out. You could use a fork to make pretty patterns too, and give it a bit of texture.
- Bake for 30 to 40 minutes, or until beautifully golden.
Fish pie is definitely enjoyed best on the day it's made, though will survive a day in the fridge if you can't devour it all at once.