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Keto Fish Pie

My fish pie is inspired by this amazing recipe at BBC Good Food. I tweaked it a little to fit the keto life-style and used creamy cauliflower mash as topping instead of potatoes. For the creamy sauce I avoided flour, used heavy whipping cream instead of milk and added more cheddar cheese to thicken it. The result is an equally delicious fish pie that is compatible with a low-carb diet. Apart from being high in healthy omega 3 fatty acids, this pie is a great source of magnesium and potassium!

Preparation time


Nutritional values (per serving):

7.8 grams 3.7 grams 38 grams 46.5 grams 25.6 grams 615 calories
Total Carbs11.5grams
Net Carbs7.8grams
of which Saturated25.6grams
Magnesium94mg (23% RDA)
Potassium1128mg (56% EMR)

Macronutrient ratio: Calories from carbs (5.2%), protein (25.3%), fat (69.5%)

Ingredients (makes 6 servings):

  • 4 large eggs
  • 1 large cauliflower (1 kg/ 2.2 lb)
  • ¼ cup + 2 tbsp butter or ghee - you can make your own ghee (85 g/ 3 oz)
  • 2-3 fillets white fish such as haddock or cod, skinless (300 g/ 10.6 oz) - I used some smoked
  • 2 fillets salmon, skinless, preferably wild (220 g/ 7.8 oz)
  • 2 fillets mackerel, skinless (180 g/ 6.3 oz)
  • 1 medium red onion (100 g/ 3.5 oz)
  • 2 bay leaves
  • 4 cloves or ¼ tsp ground cloves
  • 1 cup heavy whipping cream (240 ml/ 8 fl oz)
  • ½ cup water (120 ml/ 4 fl oz)
  • 1 tsp Dijon mustard (you can make your own)
  • ⅛ tsp ground nutmeg
  • 1 cup + ½ cup cheddar cheese, shredded (170 g/ 6 oz)
  • 4 tbsp freshly chopped chives
  • fresh parsley or more chives for garnish
  • ½ tsp salt or to taste (I like pink Himalayan salt)
  • freshly ground black pepper to taste

Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).


  1. Start by cooking the eggs. Fill a small saucepan with water up to three quarters. Add a good pinch of salt. This will prevent the eggs from cracking. Bring to a boil. Using a spoon or hand, dip each egg in and out of the boiling water - be careful not to get burnt. This will prevent the egg from cracking as the temperature change won't be so dramatic. To get the eggs hard-boiled, you need round 10 minutes. This timing works for large eggs. When done, remove from the heat and place in a bowl filled with cold water. I like and always use this egg timer! Peel the eggs and set aside.
  2. Prepare the cauliflower topping. Wash the cauliflower and cut into smaller florets. Place on a steaming rack inside a pot filled with ~ 2 inches of water. Bring to a boil and cook for about 10 minutes. Do not overcook. Place the cooked cauliflower into a blender add ¼ cup of butter or ghee. Pulse until smooth and creamy. I'm using my Kenwood mixer with a blender attachment. When, set aside.
  3. Poach the fish. Preheat the oven to 200 C/ 400 F. Remove the skin from the fillets (mackerel skin doesn't need to be removed) and dice into medium-large (~ 2 inch) pieces. Place the fish in a deep pan and pour in the cream and water.
  4. Peel and finely dice the onion and add to the pan together with the bay leaves and cloves. Bring to a boil and simmer on low for 8-10 minutes.
  5. Using a slotted spoon, transfer the fish into a baking dish deep enough to fit the fish and cauliflower topping.
    Prepare the sauce. Simmer the fish & cream sauce over a medium heat. Add the remaining 2 tablespoons of butter, ...
  6. ... nutmeg and simmer for about 5 minutes until it starts to thicken. Turn off the heat. Discard the spices (bay leaves and whole cloves if used). Add 1 cup of shredded cheddar cheese and stir until melted and thickened.
  7. Layer the fish pie. Halve and quarter the eggs and place them in the baking dish on top of the cooked fish. Pour the cream & cheese sauce over the eggs and fish.
  8. Sprinkle with chopped chives or spring onion. Top with the cauliflower mash. Using the tines of a fork, create a decorative pattern on top.
  9. Top with the remaining ½ cup of shredded cheddar and place in the oven. Cook for 30-35 minutes or until the top is golden brown.
  10. When done, turn off the oven and place on a cooling rack for 15 minutes. Serve hot or let it cool down and store in the fridge for up to 5 days.

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (14)

Thanks SO much for posting this, it was delicious! I substituted finely chopped spring onions for red ones and added chopped parsley to the sauce instead of using chives.
I agreed with a previous poster that the sauce looked a little thin, however, I followed your advice and used 2 egg yolks and it thickened nicely.
I used 3 boiled eggs as I felt that was enough, but overall.....YUM!!!
Thanks again!


Awesome, I'm glad you liked it! Smile


This is absolutely to die for . It is incredible. Thank you so much for sharing this.x


Thank you Sabirah! Smile


Tasted lovely but was very sloppy, followed the recipe exactly but had to add some flour/butter roux to the sauce as it didn't thicken. The cauliflower topping didn't fair well either...I ate mine but my 15 year old daughter couldn't do the texture Frown


That might be just after cooking? The sauce gets thicker as it cools down and the juices set/ thicken. Alternatively, in step 5 you could thicken the sauce with 1-2 egg yolks (instead of flour) mixed in some water or stock.


Wow. This recipe was absolutely divine. My potato loving boyfriend didn't at all realise it was topped with cauliflower and asked if we can have this meal once a week. It was the vwry forst fish pie I ever made and to have my porato loving and fish hating boyfriend enjoy it so much was an absolute delight. Great job and huge thanks from us 👌


Thank you Ev, I'm glad you both liked it! Smile


I love this even though my first attempt didn't quite look like yours it was really good and even a big thumbs up from the non keto kings and Queens in my house!


Thanks you Juli! I'm glad to hear that even carb-lovers liked it Smile


This is proper food thank you so much for sharing! I know it may sound weird but I was getting tired of all the bacon and eggs I've been eating recently Smile


Thank you Amelie Smile Hope you like it!


LOVE the addition of eggs! What great way to make fish pie keto-friendly! yum yum


Thank you Bethany!


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