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Whole30 Fish Pie, Dairy-Free

This Fish Pie is rich, creamy, delicious and perfect for the cooler months ahead. If you didn't know any better, you'd never guess it was Whole30 and GF.
5 from 3 votes
Prep Time 10 mins
Cook Time 1 hr
Servings 4 people

Ingredients
  

  • 2.5 lbs white or yellow potatoes – roughly chopped
  • 4 tablespoons extra-virgin olive oil
  • Kosher salt and freshly-cracked black pepper
  • 2 celery stalks – diced
  • 1 medium carrot – diced
  • 2 cloves garlic
  • ¼ cup finely chopped fresh parsley – stems and leaves separated
  • 1 tablespoon ghee
  • 1 tablespoon arrowroot starch
  • 16 fl ounces coconut milk
  • Freshly-cracked black pepper
  • 1 tablespoon Dijon or yellow mustard
  • 2 teaspoons hot sauce
  • 2 bay leaves
  • 1 cup frozen peas
  • 6 ounces boneless skinless fish filets
  • 6 ounces shellfish like scallops or shrimp

Instructions
 

  • Preheat oven to 375F.
  • Bring a large pot of water to a boil, season with 1 tablespoon salt and add the potatoes. Boil until fork-tender, around 15 minutes. Drain and let sit 5 minutes to allow the steam to escape. Add 1 tablespoon olive oil, season with salt and pepper to taste, and mash until chunky. Set aside.
  • Heat a saute pan over medium-high heat, add 2 tablespoons olive oil and heat until shimmering. Add the celery, carrot, garlic and parsley stems. Season with a pinch of salt and cook, stirring, until slightly softened, around 8 minutes.
  • Add the ghee and stir until melted. Add the arrowroot starch and cook, stirring, until dissolved, 2-3 minutes. Add the coconut milk, mustard, hot sauce, bay leaves, and black pepper to taste. Cook, stirring regularly, until thickened and reduced by half, around 8 minutes. Remove from heat and discard the bay leaves. Stir in the peas and reserved parsley leaves. Taste for seasoning and adjust as desired.
  • Scatter the fish and shellfish in the bottom of a medium-sized baking dish. Pour over the cream sauce and top with the reserved mashed potatoes. Drizzle the top with 1 tablespoon olive oil and bake until bubbling and golden brown, 20-25 minutes. Remove from oven and let rest 5 minutes before serving.