The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Coconut Fish Pie with Dill & Grilled Broccoli
A classic fish pie, with a Mindful Chef twist! Coconut cream and a squeeze of fresh lemon juice create a luxurious sauce for sustainably-sourced cod. Top with sweet potato mash. On the side? Grilled tenderstem broccoli for the greens.
High protein
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 1 small sweet potato
- 1 large potatoes
- 90g Tenderstem broccoli
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 unwaxed lemon
- 1 handful of fresh dill
- 2 garlic clove
- 1 carrot
- 1 onion
- 1 tbsp wholegrain mustard (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 40g creamed coconut
- 280g diced cod fillets (Fish)
Nutritional Information
Calories: 651
Protein: 45g
Carbs: 66g
Fat: 25g
Ingredients
- 1 large potatoes (use half)
- 90g Tenderstem broccoli (use half)
- 1 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 small sweet potato (use half)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 2 garlic clove
- 1 tbsp wholegrain mustard (use half) (Mustard) (wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 280g diced cod fillets (use half) (Fish)
- 40g creamed coconut (use half)
- 1 unwaxed lemon (use half)
- 1 handful of fresh dill (use half)
- 1 onion (use half)
- 1 carrot (use half)
Nutritional Information
Calories: 678
Protein: 46g
Carbs: 67g
Fat: 28g
Creamy Coconut Fish Pie with Dill & Grilled Broccoli
A classic fish pie, with a Mindful Chef twist! Coconut cream and a squeeze of fresh lemon juice create a luxurious sauce for sustainably-sourced cod. Top with sweet potato mash. On the side? Grilled tenderstem broccoli for the greens.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Line a baking tray with silver foil
- Boil a half-full kettle
- Pull out a large lidded frying pan, a sieve, a masher, a grater & a measuring jug
Make the mash
- Peel and dice the potato and sweet potato into 3cm chunks, then add to the saucepan. Simmer for 15-18 mins, until soft, then drain
- Return to the pan and mash with 2 tsp oil and a pinch of salt and pepper
Do the prep
- Mix the creamed coconut, stock powder and mustard in the jug with 250ml boiling water (125ml for 1 person), until dissolved
- Dice the onion and carrot into 1cm chunks. Finely chop or grate the garlic. Finely chop the dill. Zest and halve the lemon
Simmer the fish
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the carrot and cook for 2-3 mins, then add the onion and cook for another 4-5 mins, until softened. Season with salt and pepper
- Add the garlic and lemon zest and cook for 1 min, then stir in the coconut stock mixture. Bring the sauce to a boil, lay the cod evenly into the pan, cover with a lid and simmer for 19 mins, until the fish is cooked through
Time to grill
- Preheat the grill to high (240C)
- Stir the dill, nutritional yeast and a squeeze of lemon juice into the fish pan. Season to taste, then transfer to the ovenproof dish. Top with the mash and spread evenly
- Trim the broccoli and add to the lined baking tray, drizzle with 1 tsp oil and season with salt and pepper
- Grill the broccoli and fish pie for 8-9 mins, until golden and cooked through
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the pie between plates, with the broccoli alongside. Garnish with the remaining lemon, cut into wedges
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