embracing nutrition and functional medicine

VEGGIE PACKED FISH PIE

Veggie Packed Fish Pie

Preparation Time

20 minutes

Cooking Time

20 Minutes

Servings

4

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Ingredients

  • Salmon, Fresh, 3-4 fillets
  • Fish, haddock smoked or fish of choice-cod, 2 fillets
  • 1 can of coconut milk
  • 1 Carrot
  • 1 small Zucchini or Courgette.
  • Onions, raw, 1 medium
  • Garlic, 2 garlic cloves (8 g)
  • Mushrooms, Fresh, 1 cup (97 g)
  • Turmeric, 1 tbsp (9 g)
  • Sweet Potato, 2 sweet potatoes (264 g) 
  • Coconut Oil, 1 tbsp 

Method

  1.  Chop the onion into small pieces and fry on medium heat in coconut oil until soft and translucent. 
  2. Add in the garlic and cook for a few minutes then add in the fish.
  3.  Once the fish has some colour, add the carrot and zucchini (these can be chopped finely in a food processor beforehand).
  4. Add in the turmeric and other herbs and spices as required, then pour over 3/4 of a tin of coconut milk, if there is room for more liquid, add more coconut milk.
  5. Bring the mixture to a boil, turn down the heat, and simmer for 15 minutes.
  6. While the fish pie mixture is simmering peel and chop the sweet potatoes, add them to some filtered water and boil for about 10 minutes, then drain and mash them. Assemble the fish pie in an ovenproof dish by placing the fish mixture at the bottom and top with the mashed sweet potato.
  7. Place in a preheated oven at 180 degrees for 20 minutes.

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