This dairy free fish pie is comfort food at its best. Of course it’s gluten free too and it’s less complicated to make than you might think.
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OK this is the ultimate in comfort food: gluten free and dairy free fish pie.
How do you make a fish pie dairy free?
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 version of 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.
If you are unfamiliar with gluten free cooking, or you find that your baking always goes wrong then this article I wrote may help you. It explains why the gluten free flour you use is the most important element for successful bakes. Once you understand this I promise that you’ll always be successful with your gluten free baking.
What do you need to make this recipe?
I have to say that I haven’t yet found a good potato masher and normally use the method of cooking the potatoes for ages and then mashing with a fork.
If you’ve found a good masher I’d love to hear about it!
It really is that simple. But the result is a delicious pie that could be equally served to your family mid-week or at a dinner party.
If you like this recipe then check out my free recipe book. In it you’ll find recipes for gluten free pastry, bread, pizza, Yorkshire puddings, Victoria sponge, pancakes, scones and gingerbread…
Pin the recipe so you don’t lose it:
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
- 1 tbsp cornflour make sure it's gluten free
- 1 1/2 tsp grain mustard make sure it's gluten free
- 2 tbsp nutritional yeast plus extra for sprinkling on top
- 1/2 pint almond milk Unsweetened, or other dairy free milk
- 1 lemon juice only
- 1 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
Nutritional information is for guidance only