1 tbsp arrowroot starch plus 1 tsp tapioca starch mixed in ¼ cup water
RecipeInstructions
For the topping:
In a large sauce pan, add the peeled cassava/yucca(or white sweet potato) pieces along with the sea salt and enough water to cover the pieces completely and place on heat until the water comes to a boil. Turn heat to low medium and cover the sauce pan and cook for about 15-20 mins until the yucca pieces are completely soft.(You might need more time if you are using frozen yucca). Alternately, you can also cook in the Instant Pot. Place yucca pieces with the salt and water in the insert pot. Close the lid, turn valve to sealing position and pressure cook for 10 minutes.
Drain the water from the yucca (or sweet potato) and then mash them using a masher. Cover and keep aside.
For the filling:
In a wide bottomed large cooking pot / sauce pan, heat the coconut oil. Add the chopped bacon and saute for 3-4 mins on medium heat until the bacon gets toasted and crispy.
Next add the onions and the celery and saute for 2 mins. Then add the garlic, ginger, curry leaves and saute for 30 secs.
Then add the broccoli, rutabaga (or the sweet potato or turnip), the salt, the kashmiri chilli powder (if adding) and the turmeric powder. Stir to coat the vegetables with the spices and cover and cook for 5 mins on low to medium heat.
Open lid and add the mushrooms and kale. Stir fry for 2 mins.
Then add the fish pieces, the shrimp(if adding) the fresh herb (cilantro or parsley) and stir very gently to mix (taking care not to break the fish into too small pieces) and add the water and cover and cook for 3-4 more mins until all the starchy veggies are cooked.
Open lid and add the coconut milk. Check for seasoning and add more salt if needed.
Finally turn heat to low and add the arrowroot and tapioca starch slurry slowly stirring gently with a wooden spoon while adding until the soup thickens to a creamy consistency(about 1 min). Turn heat off.
For baking the pies:
Pre-heat oven to 350 F. Pour the filling into ramekins (3-4) depending upon the size of your ramekins). Fill upto ¾ th of the ramekin. Then place about 2 tbsp of the mashed yucca (or the white sweet potato mixture) on top of each ramekin. Spread to cover the filling completely.
Place the ramekins on a tray and place the tray in the oven and bake at 350 F for about 10 mins or until the topping gets a little crisp (don't bake for too long as the topping will get dry).
Take the tray out of the oven and serve the pies warm!. You can freeze or refrigerate leftovers by keeping them in the same ramekins and covering with foil.
Notes
You can add any combination of vegetables in the filling. I have used acorn squash, turnip, zucchini, rutabaga, broccoli, mushrooms, kale and spinach.
Recipe by Cook2Nourish at https://cook2nourish.com/2019/06/fish-and-vegetable-pie-with-curry-flavors-paleo-aip.html