OK this is the ultimate in comfort food: gluten free and dairy free fish pie.
It’s been in the making for a while. I adore fish pie but I no longer adore the affect that dairy can have on me.
For years I’ve made the Jamie Oliver fish pie recipe from Return Of The Naked Chef. However it is full of cream and cheese which doesn’t agree with me or ‘Roo’.
This dairy free fish pie is my dairy free take on his recipe.
I use nutritional yeast to bring in the flavour of cheese and gluten free cornflour to make a white sauce.
If you had a bit more time (and no gluten free cornflour) you could make a traditional roux with my wholegrain rice free and gluten free flour. Use your preference of dairy free milk to create the sauce, following a ‘standard’ recipe.
Anyway, without further ado I present my dairy free fish pie recipe…
Dairy Free Fish Pie
- 3 medium potatoes peeled and cubed
- Extra virgin olive oil for frying and drizzling
- 1 onion finely chopped
- 1 large carrot finely chopped
- Handful baby spinach or kale leaves stalks removed
- 1 tbsp gluten free cornflour
- 1 1/2 tsp gluten free grain mustard
- 2 tbsp nutritional yeast plus extra for sprinkling on top
- 1/2 pint dairy free milk of choice I use unsweetened almond
- Juice of 1 lemon
- Handful chopped fresh parsley
- 1 fillet salmon cut into bite-sized chunks
- 1 fillet smoked haddock cut into bite-sized chunks
- 2 fillets hot smoked salmon cut into bite-sized chunks
- Rock salt and black pepper
- Put the prepared potatoes into a pan of boiling water and cook with the lid on until soft (around 15 minutes). Drain and leave to one side with the lid off
- While the potatoes are cooking place the chopped onion and carrot into a large saucepan along with a little water and oil. Place over a low heat and sweat with the lid on until soft (around 10 minutes), adding more water if required to prevent browning and stirring frequently
- Once soft, add the spinach or kale and cook for a few minutes
- Remove the vegetables from the pan and place into an appropriately size deep sided oven proof dish
- Next add the cornflour to the same saucepan along with approx. 5 tbsp milk. Mix into a thick paste then add the remaining milk. Place the mixture over a medium heat and whisk continually until thick and boiling
- Remove from the heat and whisk through the mustard, nutritional yeast, lemon juice and parsley. Taste and season with salt and pepper
- Finally add in the fish and bring back to the boil then add the cooked vegetables back into the mixture and stir to combine
- Pour the mixture back into the oven proof dish
- Mash the potatoes with a large glug of olive oil, salt and pepper
- Dot the mash over the top of the fish mixture, spreading it out gently with a fork
- Sprinkle with more nutritional yeast and bake at 200 degrees/180 degree fan for around 20 minutes until the fish is cooked and the top is golden
- Serve with fresh green vegetables
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