Low Carb Fish Pie

Prep time: 30 minutes

Cooking time: 25 minutes 

Serves: 4


  • 300g Fish (a mixture of smoked and fresh - I used haddock, smoked haddock and salmon)

  • 2 onions, finely diced 

  • 4 tomatoes (skin removed and chopped)

  • 6 stalks of celery, finely diced 

  • 2 large carrots, finely diced 

  • 4 cloves of garlic, finely chopped

  • 1 tsp of thyme

  • Juice of 2 lemons 

  • 1 tbsp. of spelt flour 

  • Half a pint of fish stock

  • 1 whole large Cauliflower, cut into florets

  • I small Celeriac Root, cut roughly into inch pieces 

  • 1 tbsp. crème fraiche

  • 20g Parmesan or strong cheddar (finely grated)



  1. Steam the celeriac for 5 minutes and then add the cauliflower and steam for a further 7 minutes. Once soft, place the cauliflower, celeriac, parmesan, crème fresh into a blender and pulse until blended into a mash potato consistency – set to one side.

  2. Whilst the above is steaming, add the butter to a large pot on the hob and melt. 

  3. Add the onions and sauté until soft. Add the garlic, thyme and lemon. Cook for a further 1 minute.

  4. Add the spelt flour and mix. Gradually add the fish stock to the pan – whisking as you go (to ensure the flour does not go lumpy).

  5. Add the veggies (carrot, celery and tomatoes) and simmer for 10 minutes. 

  6. Add the fish and place in a 10-inch oven proof dish and top with your mash (not leaving any gaps in the mash, to ensure the fish steams thoroughly). At this point, you could place the dish in the freezer and cook another day. 

  7. Place the fish pie in the oven and cook on 180 Celsius for 25 minutes 

  8. Enjoy!


Nutritional 2-pennies: I love celeriac – why?? It tastes good – you get that Rooty taste but with a 3rd of the carbohydrates you would from a potato (which makes it a wonderful alternative when adopting a low(er) carb lifestyle) and also a good alternative to potatoes for individuals looking to lose weight. It is also high in phosphorus, vitamin K and vitamin C.