Packed full of flavour, our fish pie is made with coconut milk instead of heavy cream, with healthy fats to lower the risk of heart disease.

Serves: 2 | Cook Time: 30 mins | Calories: 564 | Type: Gluten-Free | Macros P: 35g / C: 53g / F: 25g


  • 2 x 150g haddock, pollock, cod & ling
  • 200ml coconut milk
  • 2 tsp cornflour
  • 1 leek
  • 40g spinach
  • 300g sweet potato
  • 120g green beans
  • 1 tsp wholegrain mustard (mustard)
  • Handful of parsley
  • 1 tsp smoked paprika

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Boil a kettle. Peel and chop the sweet potato into 4cm pieces. Trim the green beans and thinly slice the leek, removing the root end. Roughly chop the parsley.
  2. Place the sweet potato in a saucepan of boiling water and simmer with a pinch of sea salt for 5 mins. Then add the green beans and simmer for a further 5 mins. Drain the vegetables, remove the green beans and keep warm, and mash the sweet potato with a potato masher (or with a fork).
  3. Meanwhile, heat 2 tsp of oil in a medium-sized pan and fry the leek for 5 mins.
  4. Pour 2 tbsp of the coconut milk in a bowl and mix in the cornflour. Add the remaining coconut milk to the leek pan with the cornflour mix, smoked paprika, and mustard. Add the fish and spinach to the coconut sauce, stir gently and cover with a lid. Simmer for a further 5 mins until the sauce thickens.
  5. Preheat the grill to high. Stir in half of the parsley and season with sea salt and black pepper.
  6. Place the coconut fish pie mix into an ovenproof dish and spoon over the sweet potato mash. Place under the grill for 5 mins.
  7. Serve the coconut fish pie on two warm plates alongside the green beans and scatter over the remaining parsley.