Low-Carb Individual Fish Pies

Step 1Prepare the cauliflower topping. Wash the cauliflower and cut into smaller florets. Place on a steaming rack inside a pot filled with about 2-inch (5 cm) of water. Bring to a boil and cook for about 10-15 minutes. Do not overcook.

Step 2Place the cooked cauliflower into a blender with 2 tablespoons of butter and ¹/₄ tsp salt. Process until smooth and creamy. Set aside.

Step 3Preheat the oven to 220 °C/ 425 °F (conventional), or 200 °C/ 400 °F (fan assisted). Dice fish into medium-large, about 2-inch (5 cm) pieces. Place the fish in a deep pan and pour in the cream and water.

Step 4Add the onion and bay leaves to the pan. Add ¹/₄ tsp salt and bring to a boil and simmer on low for 8-10 minutes.

Step 5Using a slotted spoon, remove the fish and divide evenly between four bigger ramekins (about 2-cup capacity each).

Step 6Prepare the sauce. Simmer the cream sauce over a medium heat. Add the remaining 2 tablespoons of butter. Add Dijon mustard. Simmer for about 5 minutes until it starts to thicken. Turn off the heat. Discard the spices (bay leaves if used).

Step 7Add about ²/₃ cup of shredded cheddar cheese and stir until melted and thickened.

Step 8Pour the cream & cheese sauce over the fish in the ramekins. Sprinkle with chopped chives or spring onion.

Step 9Top with the cauliflower mash, then top with the remaining ¹/₃ cup of shredded cheddar and place in the oven.

Step 10Cook for 20-25 minutes or until the top is golden brown. When done, turn off the oven and place on a cooling rack for 15 minutes. The fish pies will have runny sauce when hot but will thicken as they cools down.

Step 11Serve hot or let it cool down and store in the fridge for up to 4 days, or freeze for up to 3 months.