It can be quite hard to find a decent fish pie recipe. Add the fact you need to make it safe for allergies, and you potentially have quite a challenge.
A long time ago, I was asked by a friend to come up with a solution to this, and seeing as I needed to feed Callum as well, I decided to experiment until I had a recipe safe for multiple allergies.
I have been asked many times now for this recipe, and have always kept it under wraps.
So, I present to you, my version of fish pie.
It’s become a firm favourite in our house, and is one of the simplest versions around! Let me know what you think, and whether it’s a hit in your house too!
You will need:
- 6 large white potatoes – peeled and chopped
- 3-4 fillets of cod/ haddock/ salmon – deskinned and boned
- 300ml dairy-free milk + a little extra for the potatoes
- 2 leeks – washed and sliced
- 100g dairy-free spread + a little extra for the potatoes
- Pinch of nutmeg (if tolerated)
- 2 tbsp gluten free plain flour
- Pinch of salt and pepper
Place the potatoes in a large saucepan, cover with water, bring to the boil and then leave to simmer for around 20 minutes until soft.
Meanwhile, place the fish and milk in another large saucepan and simmer on a medium heat for around 8-10 minutes until the fish is just cooked (be careful not to overcook or it will become tough and not taste as good). Remove the fish from the saucepan, placing in a pie dish, and keep the liquid, passing it through a sieve to remove any bits.
In another saucepan, add the leeks and 40g of the dairy-free spread and cook over a medium heat until softened. Add a pinch of nutmeg if using, stir well, and then pour over the fish in the pie dish.
Using the same saucepan, add 60g of dairy-free spread and melt over a medium heat. Add the flour, and stir well, before removing from the heat. Slowly add the liquid reserved from when cooking the fish, stirring constantly to ensure there are no lumps and the sauce ends up silky smooth. When thickened, add a pinch of salt and pepper, stir well and then add to the pie dish before gently stirring everything together and levelling out.
By now, the potatoes should be cooked. Drain, and then add 1-2 tbsp dairy-free spread, 2-3tbsp dairy-free milk and a pinch of salt and pepper before mashing.
Use to top the pie dish, ensuring it ends up level. Use a fork to create a slight pattern over the top (this enables it to get a slightly crunchy finish), before placing in the oven at 180c/350f/ Gas 4 for around 15-20 minutes. When the top turns a slightly golden colour it is ready.
Remove from the oven, and leave to cool slightly before serving.
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