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Dairy Free Fish Pie

4 standard portions

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Dietary & allergen details

Based on listed recipe ingredients. No certification is implied.

  • Celery: not fully checked
  • Gluten-containing cereals: not fully checked
  • Wheat: not fully checked
  • Crustaceans: not fully checked
  • Eggs: not fully checked
  • Fish: not fully checked
  • Lupin: not fully checked
  • Milk: not fully checked
  • Molluscs: not fully checked
  • Mustard: not fully checked
  • Tree nuts: not fully checked
  • Peanuts: not fully checked
  • Sesame: not fully checked
  • Soya: not fully checked
  • Sulphites: not fully checked

Check the actual product labels and preparation. Substitutions can change this information.

Ingredients

  • 1½ lb sweet potatoes ((680g))
  • ½ cup almond milk ((120ml))
  • 2 tbsp dairy free butter
  • black and pink salt to taste
  • 1-1½ lb fish fillets ((680g)(I used cod fillets)(roughly 4-5 fillets))
  • 1¾ cups almond milk ((414ml))
  • 2 tbsp dairy free butter
  • 2 tbsp brown rice flour ((20g)(can use arrow root/tapioca starch))
  • 1 tsp onion granules ((or powder))
  • 1 tsp garlic granules ((or powder))
  • 1 tsp paprika
  • 1 tsp thyme (dried)
  • 1 tsp chadon beni ((I'm using homemade dehyrated) see notes)
  • 2 tsp hot sauce ((optional))
  • 1½ cups vegan cheese ((168g))
  • black pepper and pink salt to taste
  • 1 cup spinach/callaloo (if possible) ((235g)(tightly, packed, chopped small))

Method

  1. Preheat the oven at 180C/356F gas mark 4.
  2. Bring the chopped potatoes to a boil in cold water until tender.
  3. Drain off the water then use a potato masher to mash the potato along with the dairy free butter.
  4. Pour in the almond milk as you continue to breakdown the potato and add pink salt and black pepper to taste then set aside.
  5. Pour 1¾ cups of almond milk into a medium sized saucepan along with the fish fillets.
  6. Bring the milk to the boil then allow the fish to poach on reduced medium heat for several minutes until the fish is translucent and cooked through.
  7. Use a slotted spoon to remove the fish and place in the pie dish. Meanwhile, reserve the milk by pouring it into a jug.
  8. Use a fork to flake the fish in the dish and set aside.
  9. Quickly use a paper towel to roughly clean the saucepan before moving onto the next step.
  10. On medium heat, melt the dairy free butter in the saucepan then gradually whisk in the rice flour.
  11. Slowly pour in the reserved milk, while whisking continuously to avoid any lumps.
  12. Once the sauce starts to slightly thicken, add the cheese along with the spices - onion granules, garlic granules, paprika, hot sauce, thyme, chadon beni, black pepper and pink salt to taste.
  13. Add the callaloo/spinach to the sauce (it will wilt as it cooks/heats through) and cook while stirring for 3-5 minutes.
  14. Pour the mixture onto the fish and then top with the mash.
  15. Bake in the oven for 20-30 minutes until golden
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