This super quick and easy low carb healthy fish pie is real comfort food but without the unhealthy tag attached. It’s rich and tasty with a luxuriously rich creamy sauce made with the lightness of almond milk and it’s gluten-free too.
I love my comfort food. It’s something you crave after a hard day, just to snuggle up with something that makes you feel good and sort of cared for at the same time. Now, alas most of the comfort food I like can hardly be called low carb. I love my potatoes, pasta and rice like anyone else.
So I wanted to make a real comfort food classic, traditional fish pie but make it healthy and low carb but still keep the tasty comfort element.
This is the perfect spring time dish, moving away from heavier winter meals. Check out more spring recipes on Larder Love.
For midweek meals things have to be quick and easy as well as tasty and healthy too. This light fish pie ticks all the boxes.
It’s quick and easy, low in carbs, super tasty and filling too. It gives you that nice satisfaction of a good comforting meal when you finally put down your fork.
Ingredients for healthy fish pie
I’ve used salmon, cod and haddock for my fish base. Actually it is a fish pie mix you buy in the supermarket.
The veggie components are onion, leek, celery, garlic and peas.
Now for that all-important fish pie topping. No potatoes, low carb. I’ve used crushed flaked almonds over the top of the rich creamy and luxurious sauce. Honestly you won’t miss the potato element at all in this healthy fish pie.
That creamy sauce I mentioned. Well, it’s made using almond milk and thickened with rice flour so that it’s gluten free.
Now of course you can use normal milk here (or even any other nut milk. You can also thicken the sauce with cornflour. But if you want to go gluten free then use the rice flour instead.
If you want to be really healthy then use homemade almond milk. I’ve got a great article here on how to make your own almond milk.
How to make this quick and easy low carb healthy fish pie
There are a few elements to making this dish but they are quick and easy so don’t worry. First you want to saute the onion, celery, leek and garlic in one pan just for 5 minutes.
Meanwhile, in another pan cook the fish in the almond milk along with the peas and parsley. As soon as it boils remove from the heat and strain through a sieve so you save that lovely infused milk in a jug. You’re going to need that in a minute to make your sauce.
Add butter to the pan you just used for the fish and make a roux with the flour. I’m using rice flour but you can use plain flour. Add the infused milk and stir the sauce till it comes together and thickens.
In a small ovenproof dish layer the onion veggie mix then the fish and pour on that lovely sauce. Sprinkle with the flaked almonds and cover with foil. You are going to bake this healthy fish pie under foil to start then remove foil for the almonds to crisp up and colour at the end of cooking.
Go on, throw some extra parsley on top just to finish off your lovely quick and easy low carb healthy fish pie.
How many people does this fish pie serve?
This recipe is for two people with extra veggies like spinach or a big salad on the side but you can just double it up etc for more people.
Can you freeze this fish pie?
Yes you can. Place the fish pie in a freezer-proof box, label and freeze for up to 3 months. Defrost completely and serve piping hot.
Here are some more super quick and easy fish recipes you might like to try;
Fish really is super healthy. Why not check out my full list of fishy favourites in this Easy Fish Recipes Collection.
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Quick and easy low carb healthy fish pie
- 1 tbsp olive oil
- 1 stick celery
- 1 tbsp onion chopped
- 1 clove garlic minced
- 1 small leek finely chopped
- 250 g fish salmon, cod, haddock
- 1 tbsp peas defrosted
- 2 tbsp chopped fresh parsley plus extra to serve
- 1 cup almond milk
- 1 tbsp flaked almonds
- 1 tbsp butter
- 1 tbsp rice flour or plain flour
- Preheat oven to 180C
- Saute veg (not peas) for about 5 mins till soft in olive oil with salt and pepper
- Cook fish in milk with peas and parsley. As soon as it boils remove from heat and strain through a sieve saving the infused milk in a jug
- Place veg in oven proof dish and add the fish
- Remove fish from milk and place in oven dish with the cooked veg
- In the pan used for the fish heat the butter and add rice flour (or plain flour) to make a roux then add the infused milk and stir to make a sauce and season to taste
- Pour the sauce over the fish and sprinkle with flaked almonds
- Cover and bake for 15 mins, remove foil and bake further 5 mins, add more parsley to serve
- Serve with a green salad or wilted spinach