Sometimes you just get the urge for a big plate of something beautifully warming and delicious. This is the recipe for that urge. This dairy free fish pie recipe came about due to some quite intense fish pie cravings for about a week, and of course, I gave in.
My mom always likes to tell me about how I used to devour fish pie like it was going out of fashion when I was little. It has become so clear to me that I still haven’t let go of that need for fish pie in my life!
The dairy free fish pie recipe is so easy to do, and is mainly made in 3 key steps: fish pie sauce, the mash and the bake. All 3 steps are super easy on their own, but just get a lil’ time consuming when putting all together! Honestly though- it is worth the wait!
The sauce is super simple and is just a basic white sauce with parsley, salt and pepper and some mustard thrown in for good measure. The fish I use comes from the fish pie mixes most supermarkets sell! The mash is incredibly lazy too, who needs to peel potatoes?! I know mash potato purists won’t get on board but I like the extra fibre and the no peeling.
I’m writing this recipe up on a sleety snowy day in February in lockdown 3, and hopefully this recipe can bring some much needed warmth and comfort. Enjoy x
A warming and delicious dairy free and pescatarian firendly dish
- 2 Large potatoes, cubed
- 40 g Dairy free butter
- 100 g Dairy free cheese
- 50 g Plain flour
- 50 g Dairy free butter
- 500 g Dairy free milk, warmed
- 1 tsp English mustard
- 1 tbsp Fresh parsley, chopped
- 1 Packet Fish pie mix
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Preheat your oven to 200°C
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Add your potatoes to a saucepan of cold water. Bring to the boil and cook until tender.
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Drain your potatoes and add in your butter, cheese, salt and pepper. Mash until it reaches your desired texture.
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Whilst your potatoes are cooking, in another saucepan melt your butter.
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Once melted, add your flour and mix to form a roux. Cook the roux for 2 minutes.
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Add your warmed milk to your roux in small amount, mixing in thoroughly at each addition. Only add more milk when the last addition has started to boil.
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Once you have added your milk and the mixture is thick, add in salt, pepper, parsley and mustard.
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Pour the mixture into your pie dish and add the fish, stir this through. Add clingfilm to the top of your mixture to prevent a skin forming whilst waiting for your mash to be ready.
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Spoon your mash onto the top of your pie and smooth to cover all the mixture. Add texture to the top of your mash using a fork to promote crispy bits.
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Bake for 30-35 minutes in the oven until the mash is golden brown.