Sweet Potato Fish Pot Pie

Name: Sweet Potato Fish Pot Pie
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 1 lb Japanese White Sweet Potato, Peeled and cut into small cubes; 1/2 head Cauliflower, Small chop, or 2 cups riced; 6 cups Water; 1 tsp Sea Salt; 1/4 cup Coconut Milk, full fat; 3 Carrots, Small dice; 2 pieces Celery, Small chop; 1/2 Leek, Thinly sliced; 5 Baby Bella Mushrooms, Thinly sliced; 1 Tbsp Olive Oil; 1 lb Cod, Or other white fish, cut up very small cubes; 1/2 cup Coconut Milk, Full fat; 1/4 cup Vegetable Broth; 2 Tbsp Coconut Aminos; 1 tsp Sea Salt

AIPMammal-Free

Prep: 20 min

Cook: 50 min

Total: 1 hr 10 min

Looking for a delicious paleo Sweet Potato Fish Pot Pie? You've found the perfect dish. This recipe brings together wholesome ingredients like japanese white sweet potato, 1/2 head cauliflower, and water to create a meal that is both satisfying and strictly paleo. Whether you are meal prepping for the week or cooking a family dinner, this dish is sure to impress.

Preparing this meal is straightforward, taking a total of 70 minutes from start to finish. It is highly accommodating to dietary needs: it is fully AIP compliant and contains no mammal products. Enjoy a healthy lifestyle without compromising on flavor!

Why This Fits the Paleo Diet

This Sweet Potato Fish Pot Pie is perfectly aligned with the Paleo philosophy. By focusing on whole, unprocessed ingredients like high-quality proteins, fresh vegetables, and healthy fats, it provides your body with the nutrient-dense fuel it was designed to thrive on.

We've ensured that this recipe is completely free of grains, refined sugars, legumes, and artificial additives. Whether your goal is to reduce inflammation, improve digestion, or simply enjoy a cleaner way of eating, this dish is a fantastic addition to your culinary rotation. Enjoy the benefits of ancestral eating without sacrificing taste!

Recipe

Ingredients

•1 lb Japanese White Sweet Potato, Peeled and cut into small cubes
•1/2 head Cauliflower, Small chop, or 2 cups riced
•6 cups Water
•1 tsp Sea Salt
•1/4 cup Coconut Milk, full fat
•3 Carrots, Small dice
•2 pieces Celery, Small chop
•1/2 Leek, Thinly sliced
•5 Baby Bella Mushrooms, Thinly sliced
•1 Tbsp Olive Oil
•1 lb Cod, Or other white fish, cut up very small cubes
•1/2 cup Coconut Milk, Full fat
•1/4 cup Vegetable Broth
•2 Tbsp Coconut Aminos
•1 tsp Sea Salt

Instructions

1.Boil 6 cups of water in a large pot. Throw in the cubed white sweet potato and cauliflower, cooking until they're completely fork-tender.
2.Drain the veggies and puree them in a blender with 1/4 cup coconut milk and salt until ultra-creamy.
3.In a separate skillet, sauté the carrots, celery, leek, and mushrooms in olive oil for 6-7 minutes. Pour in 1/2 cup coconut milk, broth, coconut aminos, and salt. Simmer for 2 minutes.
4.Dump that veggie-sauce mixture into the bottom of an 8-to-10-inch baking dish.
5.Layer your tiny raw cubes of white fish right on top of the cooked veggies.
6.Spoon the creamy sweet potato-cauli mash over the fish, smoothing it out evenly. Finish with a light sprinkle of sea salt.
7.Bake at 350F for 20-25 minutes until the top is slightly golden brown and bubbling.