Savory Fish Pie with Cauliflower Crust

Being married to my very own Bloke for almost a decade, I've learned quite a bit about British culture. Don't tell my relatives, but some of it I just don't get. Fawlty Towers, mincemeat pie, and pathological politeness (if you know what I mean, you know what I mean) all cause me to raise an eyebrow in complete confusion.

After a few less-than-impressive pub lunches, I wasn't too keen on English cuisine, either. But the more I explore the traditional comfort foods of my Bloke's homeland, the more I find to adore.

It all started with fish and chips with malt vinegar. I mean, what's not to love? Then I discovered the wonders of shepherd's pie. My most recent obsession came from a conversation with my English friend and backyard chicken lover, Sophie, who was whipping up a savory fish pie one night for dinner.

Where I grew up, the only thing that went in pie was apples, peaches, blueberries, and those freakishly red cherries. So this whole dinner-in-a-pie thing was at first weird, then fun. Oddly enough, most of these savory ‘pies' don't sit in a crust like you might expect but, instead, are topped with either a puff pastry (as in a classic chicken pot pie – I make mine with a crumble) or mashed potatoes. These pies are the British version of down-home, bubbling American casseroles.

I've added a California twist to my own savory fish pie by swapping out the traditional potato topping with a light cauliflower crust. It's really delicious either way. I love using salmon for a bit of color (and because it's what we usually have in our freezer), but you could certainly make this with a wild Alaskan cod for a more classic dish. If you can help it, don't skip the smoked white fish – it really gives the flavor a special depth, perfect for a warm and cozy dinner. Cheers!

Savory fish pie ingredients

1 small head cauliflower
3/4 cups butter, ghee or bacon fat
1 T. sea salt – this is my favorite sea salt
1/2 tsp. black pepper
3/4 pounds salmon
6 oz. smoked white fish
1 cup chicken stock
1 cup cream*, preferably from grass-fed cows
1/2 cup white wine
1 bay leaves
1/2 tsp. peppercorns
2 cloves garlic
4 T. sprouted wheat flour* – get sprouted flour here
2 T. Dijon mustard
2 T. fresh dill
1/2 cup parmesan cheese*

*To transform this recipe into a paleo fish pie, simply replace the cream with more chicken stock, replace the flour with 2 T. arrowroot powder, and omit the parmesan cheese.

Savory fish pie method

Preheat oven to 400F.
Break cauliflower into florets. In a large saucepan, cover cauliflower florets with filtered water and boil until tender. Drain and transfer to a food processor with 3 T. butter or olive oil. Process until cauliflower is smooth. Season with sea salt and pepper to taste and set aside.
While the cauliflower boils, remove the skin from the salmon (if necessary) and cut into 1 inch chunks.
In a large saucepan, mix chicken stock, cream, wine, bay leaves and peppercorns and bring to a boil. Add the fresh salmon pieces to the liquid, reduce heat and simmer gently for 8-10 minutes. Remove from heat and using a slotted spoon, transfer the fish chunks onto a plate. Strain and reserve the liquid, and scatter the cooked fish over the base of a large, shallow oven-proof dish. Flake the smoked fish into the dish as well.
In a clean saucepan, melt 3 T. of butter, add the flour and mustard and mix well. Cook for 1 minute, then remove from heat. Gradually add the cooking liquid from the fish, whisking it in a little at a time and then return to heat. Bring gently to a boil and allow to simmer for 10 minutes to make a roux (thickened sauce).
Remove from heat, season with salt and pepper to taste, and pour over the fish in the shallow dish.
Spread cauliflower mash over the fish in the oven-proof dish so that it covers the fish completely – you can score patterns in the mash with a fork to make it pretty. Sprinkle grated cheese over the mash.
Bake uncovered for about 35 minutes until nicely browned and bubbling. Top with chopped fresh dill.

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