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Cauliflower Fish Pie

Smoked fish pie with a cauliflower cheesy creamy topping.
Course Main Course


  • 1 whole medium sized cauliflower
  • 250 ml cream
  • 2 tablespoons of butter
  • 1 onion finely diced
  • 2 carrots and diced
  • 3 large handfuls of baby spinach
  • 1 teaspoon mustard
  • 2 fillets of smoked fish
  • 2 hardboiled eggs cut into quarters
  • 1 handful of cheddar cheese
  • handful of parsley finely chopped
  • salt and pepper


  • Pre-heat oven to 190 degrees C.
  • Remove florets from the cauliflower and steam over boiling water until tender.
  • Place the cooked cauliflower, one tablespoon of butter, 2 tablespoons of the cream, salt and pepper in a food processor and blend until smooth. Set aside.
  • In a large frypan, melt butter and fry of onions and carrots over a gentle heat until soft. Then add spinach, the remainder of the cream, mustard and bring to a simmer. Taste for seasoning. Remove from heat and add chopped herbs.
  • In a large lasagne dish, arrange your chunks of fish and hard boiled eggs. Pour over your cream and vegetables.
  • Carefully spread your cauliflower over the top and then top that with the cheese.
  • Bake in the oven until the cheese is melted.
Keyword cauliflower, fish, pie, winter food