Fitter Fish Pie

  • Prep: 40 Minutes
  • Cook: 25 Minutes
  • Serves: 6
Calories 381
Carbs 14
Fat 7
Protein 43
Free From



  • 3-4 medium sized sweet potatoes (or white potatoes)
  • Knob of butter (optional)

  • 600g fish/seafood (white fish, wild salmon, wild prawns or scallops), cut into small 1 inch chunks
  • 400ml coconut milk
  • 350g carrots, chopped
  • 1 head of broccoli, chopped into small florets
  • 2 tsp fresh ginger, grated
  • 200g frozen peas
  • Himalayan Pink or Celtic Sea salt and freshly ground black pepper to taste


  1. Preheat the oven to 180°C/350°F/Gas mark 4.
  2. <liBoil or steam the sweet potatoes until they are soft. Mash ready to top the fish pie, add a little butter
    if desired.

  3. Heat the coconut milk in a saucepan over a medium heat. When it starts to boil, add the chopped carrots.
  4. <liAdd the fish, peas, ginger and broccoli to the saucepan and season with salt and pepper.

    <liSpoon the fish mixture into an 8-inch Pyrex oven dish.

    <liSpread the mash over the top of the fish mixture and bake in the oven for 25 minutes.