Drain the pilchards, and then mash them with a fork.
Chop the onion and fry lightly in the coconut oil.
Add the onion to the fish and stir.
Now add the coconut flour and the eggs and stir well.
Lastly add the milk and seasoning.
Pour all this into your pie dish and bake for 30 minutes.
The pie firms up on standing, so leave it for 10 minutes before slicing.
Add 250 ml of grated cheddar to the mixture.
Add green pepper to the onion
Add chopped fresh parsley to the mixture
TIP: Oily fish like pilchards are typically cold, deep-water fish, which means they will be rich in omega-3 fatty acids, DHA and EPA. These are anti-inflammatory and wonderful for mood and brain function.
*This recipe is taken from The Low-Carb Creed by Sally-Ann Creed, and published by Creed Nutrition
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