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Fish pie being served with silver spoon on a wooden table. There is parsley to accessorise the table, along with small pots of of salt and pepper.
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4.50 from 51 votes

Dairy Free Fish Pie

Made using one pot, this healthy, wholesome recipe is incredible comforting and makes the perfect Autumn dinner to share with friends
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dinner, Main Course
Cuisine: British
Diet: Gluten Free
Servings: 4 people
Author: James Wythe
Cost: £15

Equipment

  • Chopping Board
  • Knife
  • large baking dish
  • potato masher
  • medium saucepan
  • Colander

Ingredients

  • 1.2 kg potatoes
  • 1 garlic clove finely chopped
  • 2 celery stick finely chopped
  • 1 large carrot grated
  • 200 g dairy-free 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
Metric - US Customary

Instructions

  • 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

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: In the fridge for up to 2 days. It is just as delicious the next day or a couple of days after that! 
To Freeze: Allow to cool, freeze in containers for up to 3 months. Allow to defrost and reheat until piping hot.
Tip 1: Try to get all the fish into similar size chunks to cook evenly.
Tip 2: Allow to sit for 10 minutes before tucking in for the ultimate flavour.
Tip 3: Make double the amount as it keeps for days!

Nutrition

Calories: 626kcal | Carbohydrates: 66g | Protein: 39g | Fat: 21g | Saturated Fat: 13g | Fiber: 6g | Sugar: 5g