Fish pie is such a comforting homely meal, and we absolutely love it in this house. However, making gluten and dairy free white sauce can be a faff and sometimes you just want something to be that little bit easier.
There’s various options for the “mash” topping with this and the photos show our celariac topping but you could easily use white or sweet potatoes too. We like using a mixture of white and sweet potato, especially if we’re using up odds and ends out the cupboards.
We hope you enjoy this as much as we do :).
This recipe makes enough for 4 to share and took about 1 hr 15 minutes in total to prepare from start to finish.
- 200g white fish fillets. (We used pollock this time)
- 200g salmon fillets.
- 100g or a handful of prawns.
- 1 x 400g tin coconut milk
- 1.5 tablespoons garlic infused olive oil or 1.5 tablespoons plain olive oil and 1 clove crushed garlic.
- 2 teaspoons lemon juice.
- Salt and pepper to taste.
- 1 large celariac or 2-4 potatoes depending on size.
- 1 teaspoon dry thyme (optional)
- 1.5 tablespoons dairy free butter
- Preheat your oven to 200c.
- Pour the coconut milk, oil, garlic if needed, and lemon juice into a large bottomed deep pan. Stir lightly to combine.
- Place the fish fillets into the milk mixture and poach over a medium heat until they flake easily.
- Remove the fillets from the poaching liquid and place to one side to cool. Season and continue to simmer the milk.
- Prepare the mash. Peel and chop the celariac or potatoes and boil with the thyme until tender.
- Drain fully and return to the pan. Add the butter and mash well.
- Flake the fish fillets into the bottom of a medium baking dish. Place the prawns on top of the flaked fish and then pour enough of the milk mixture over to cover the fish.
- Spoon the mash topping over. You can make it look pretty at this point by taking the time to pipe the topping on or leave it looking homely and rustic.
- Bake in the centre of the preheated oven for 40 minutes.
We serve this with garden peas and long stem broccoli.