Dairy-Free Classic Fish Pie
Dive into comfort food bliss with this Dairy-Free Classic Fish Pie, a wholesome twist on a traditional favorite. This recipe harmoniously blends tender white fish, smoky haddock, and succulent prawns in a creamy coconut milk and vegetable-stock base, beautifully complemented by aromatic dill and a touch of garlic. A generous layer of velvety mashed potatoes, enriched with dairy-free margarine and almond milk, crowns the savory seafood filling, making each bite hearty and satisfying. Perfect for those seeking a dairy-free yet indulgent option, this fish pie is baked to golden perfection, creating a warming, family-friendly dish ideal for weeknight dinners or special occasions. Packed with flavor and free of dairy, it’s a comforting and inclusive take on the timeless classic.
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Recipe Information
Ingredients
- 500 grams White fish fillets (such as cod or haddock)
- 200 grams Smoked fish fillets (such as smoked haddock)
- 200 grams Raw prawns, peeled and deveined
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 1 medium Carrot, finely diced
- 1 medium Celery stalk, finely diced
- 2 Garlic cloves, minced
- 400 ml Coconut milk
- 200 ml Vegetable stock
- 1 Bay leaf
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Chopped fresh dill
- 1 kg Potatoes for mashing
- 50 grams Dairy-free margarine
- 100 ml Unsweetened almond milk
- 0.25 teaspoon Nutmeg
- 1 teaspoon Salt
Instructions
Preheat your oven to 200°C (180°C fan)/390°F.
Peel and chop the potatoes into large chunks. Place them in a pot of salted water, bring to a boil, and simmer for 15-20 minutes until tender.
While the potatoes are cooking, heat the olive oil in a large pan over medium heat.
Add the chopped onion, carrot, and celery, and sauté until softened, about 5-7 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the coconut milk and vegetable stock, then add the bay leaf and black pepper. Simmer for about 5 minutes to let the flavors meld.
Place the white fish fillets and smoked fish fillets into the pan with the vegetable mixture. Cook gently for about 5 minutes until the fish begins to flake.
Add the prawns and simmer for another 2-3 minutes until they are just pink.
Remove the pan from heat, discard the bay leaf, and stir in the fresh dill.
Once the potatoes are done, drain them and return them to the pot. Add the dairy-free margarine, almond milk, nutmeg, and salt.
Mash the potatoes until smooth and creamy, adjusting the consistency with more almond milk if necessary.
Spoon the fish mixture into a large baking dish, then dollop the mashed potatoes on top, spreading them out evenly to cover the fish completely.
Use a fork to create decorative ridges on the mashed potatoes, if desired.
Place the baking dish in the preheated oven and bake for 25 minutes, or until the top is golden brown and the filling is bubbling.
Allow the fish pie to cool slightly before serving. Enjoy your dairy-free classic fish pie!
Nutrition Facts
Calories |
2553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 5536 mg | 241% | |
| Total Carbohydrate | 246.5 g | 90% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 48.5 g | ||
| Protein | 216.6 g | 433% | |
| Vitamin D | 35.9 mcg | 180% | |
| Calcium | 728 mg | 56% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 7872 mg | 167% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
