A delicious, super easy, Dairy Free Fish Pie all made in one dish! This recipe is incredibly comforting and makes the perfect Autumn or Winter dinner to share with family and friends. I can guarantee this will be on a weekly rotation in your household!
Recipe Difficultly – Easy
Why this recipe works
This Dairy Free Fish Pie is amazingly creamy and packs so much flavour you won’t even believe it’s free-from dairy and gluten. Loaded with veggies and nutrients from the different types of fish, it’s a great healthy option and perfect for a mid-week dinner!
This Dairy Free Fish Pie a recipe that my parents have been making me for years and it’s one of my absolute favourites. I was also inspired to create this recipe as my Simple Salmon Pie was so popular. Paired with either Colourful Roasted Root Veg or Chickpea Flat Bread to really soak up those creamy sauces, I can guarantee you’re going to love this warming and incredibly easy recipe!
- Potatoes – I tend to use Maris Piper as I think they are the best for a really fluffy mash topping!
- Celery – a fundamental ingredient in so many recipes, adds flavours and body to this dairy free fish pie recipe.
- Chilli – adds a subtle kick of heat to the fish pie, however doesn’t make it spicy!
- Carrots – adds flavour, veg and some colour to the dairy free fish pie.
- Prawns – I enjoy using prawns in my fish pie as I think they add great texture. If you have some leftover then try my Thai Red Prawn Curry.
- Frozen peas – a household staple! Not only does adding peas add some greenery, I also like the texture they provide against some of the flakey fish.
- Cod – cod is a really great fish to use in a fish pie, known for it mild and milky flavour, it really adds to the creaminess. If you have any leftover then try my Cod & Cauliflower Curry.
- Salmon – has a rich flavour, but can also be described at having buttery taste! Again, this fish goes really well in a fish pie for added creaminess. If you have any leftover then try my Easy Grilled Salmon Burgers.
- Lemon – I love using lemon in most of my recipes. The lemon really contrasts and cuts through the creaminess.
- Garlic – adds a gentle spice and adds to the flavour.
- Dill – dill has a bright, sweet flavour and compliments all of the other flavours in the dairy free fish pie recipe really well.
- Parsley – Parsley is a classic partner to fish dishes because of its fresh taste!
- Cheese – I use dairy free cheese in my recipe, but standard cheddar cheese would also work well.
- Spinach – adds greenery and when wilted releases the perfect amount of liquid for this dairy free fish pie.
See recipe card for full information on ingredients and quantities.
The great thing about this Dairy Free Fish Pie is that it’s really versatile meaning you can swap most of the ingredients in this Dairy Free Fish Pie recipe.
- Fish cost – Using prawns and salmon can increase the price over other fish so you can swap for different types of fish if you wish. For example, you could replace the cod for pollock, which is slightly cheaper in price. I’ll sometimes leave the prawns out entirely and add an extra salmon or cod fillet.
- Fish taste – This is a mild and creamy fish pie, but if you would prefer this recipe to be even milder, you could swap the salmon for trout because this has a slightly milder flavour.
- Potatoes – you could also swap the white mash for sweet potato or other veg such as butternut squash, parsnip or pumpkin.
- Vegetables – if you have any left over veggies in your fridge that need using, you could also pop these in the baking dish.
- Spicy – typically fish pies are mild and creamy. However, if you wanted to add some heat to the recipe, I would up the amount of fresh chilli used.
- Deluxe – this recipe is already at it’s ‘A game’! However, if you wanted to take it to the next level you could also change the type of fish you use. For example using more expensive types of fish such as halibut, hake or turbot.
- Kid-friendly – this is a family-friendly recipe, however if the combination of fish if a little too much for your child, I would highly recommend my Sweet Chilli Salmon Fishcakes. They are absolutely delicious and really simple to make!
Step 1: Pre-heat the oven to 200C / 390F. Chop the potatoes into cubes and boil in salted water for 15 mins until soft. I leave the skin on to speed up the process. Hint: It also adds extra fibre to the recipe!
Step 2: Meanwhile to a large baking dish add chopped garlic, celery, carrot, peas, chilli, spinach, dill, parsley, vegan cheese, salmon, cod, prawns with the juice of 1 lemon and a drizzle of olive oil and mix with your hands. Hint: Make sure all of the bones are removed from the fish before chopping
Step 3: Once the potatoes are boiled, drain and add 1/4 cup olive oil and mash. You can also use vegan butter or milk if you prefer
Step 4: Finally, simply place the mash on top of the fish pie mixture and place in the oven at 200C for 35-40 mins until golden brown
I eat the leftovers the next day and the flavour comes through even more! I don’t recommend freezing this recipe but reheating for lunch/dinner the next day is fine.
If reheating make sure to use raw prawns as you shouldn’t reheat them twice!
A few reasons why it’s not necessary to peel the potatoes. Firstly, it increases time doing so (nobody has time to waste peeling potatoes, right!). Secondly, it’s reduces food waste. And thirdly, the skins have good nutrients which we don’t want to waste. Just give the potatoes a good scrub if needed before boiling.
Yes certainly, for a slightly cheaper recipe you could replace the cod for pollock. For a milder flavour in fish, you could swap the salmon for trout. This is a really versatile recipe, sometimes I will leave the prawns out entirely and add an extra salmon or cod fillet, depending on what I fancy!
Store in an airtight container in the fridge and use by the following day. If re-heating, make sure you use raw prawns in the recipe as you shouldn’t re-heat them twice. I don’t recommend freezing this recipe.
Yes certainly, this recipe can be adapted really easily. You could also swap the white mash for sweet potato or other veg such as butternut squash, parsnip or pumpkin would also work too.
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Dairy Free Fish Pie
- Chopping Board
- large baking dish
- potato masher
- medium saucepan
- 1.2 kg potatoes
- 1 garlic clove finely chopped
- 2 celery stick finely chopped
- 1 large carrot grated
- 200 g vegan cheese grated
- 250 g skinned salmon chopped into cubes
- 250 g skinned cod chopped into cubes
- 1 cup frozen peas
- 180 g raw prawns
- 1/2 red chilli deseeded and sliced
- 1 lemon
- Handful spinach
- Small handful fresh dill chopped
- Large handful fresh parsley chopped
- Pre-heat the oven to 200C/390F. Chop the potatoes into cubes and boil for 15 mins until soft. I leave the skin on to speed up the process
- Meanwhile prepare the fish pie ingredients. To a large baking dish add the crushed garlic, chopped celery, carrot, chilli, peas, spinach, diced dill, diced parsley, grated vegan cheese, cubed salmon, cod, prawns with the juice of 1 lemon and a drizzle of olive oil and mix with your hands
- Once the potatoes are boiled, drain and add 1/4 cup olive oil and mash. You can use vegan butter or milk if you prefer
- Simply place the mash on top of the fish pie mixture and place in the oven at 200C for 35-40 mins until golden brown
Please note that Nutrition information is a rough estimate