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Gluten and dairy-free fish pie recipe
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Creamy seafood medley topped with crispy golden potatoes for a delicious family meal.
Ingredients:
  • 400g cauliflower, cut into small florets
  • 62.50 ml gluten-free nutritional yeast (see note)
  • 5.00 gm cornflour
  • 250.00 ml unsweetened almond milk
  • 56.88 gm extra virgin olive oil
  • 1 leek, trimmed, sliced into rounds
  • 1 carrot, chopped
  • 2 celery stalks, sliced
  • 800g desiree potatoes, peeled, grated
  • 500g boneless skinless ling fish fillets, cut into 4cm pieces
  • 200g boneless skinless salmon fillet, cut into 3cm pieces
  • 10 cooked small king prawns, peeled, deveined
  • 20.00 ml drained baby capers, rinsed
  • 50g baby spinach
  • 40.00 ml roughly chopped fresh dill, plus extra to serve
Instructions:
  • In a large microwave-safe bowl, place the cauliflower and add 1 tablespoon of water. Loosely cover with plastic wrap and microwave on HIGH for 5 to 6 minutes until very tender. Drain the cauliflower and transfer to a food processor. Add yeast, corn our, and milk, then process until smooth.
  • Heat 2 tablespoons of oil in a frying pan over medium-high heat. Sauté leek for 5 minutes until soft, then add carrot and celery and cook for 10 more minutes until tender. Remove from heat and stir in the sauce mixture until well combined.
  • Place the potato in a sieve and press out excess moisture with the back of a large spoon. Transfer to a bowl and mix in the remaining oil until well combined.
  • Preheat your oven to 200C/180C fan-forced. Grease a 5cm-deep, 20cm x 26cm (base) baking dish. Place fish, prawns, capers, spinach, and dill in the dish. Pour over the sauce mixture. Season generously with salt and pepper. Gently combine everything. Top with the potato mixture and season with salt and pepper. Bake for 30 to 35 minutes until golden and the fish is cooked through. Serve with a sprinkle of extra dill on top.

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