I’ve been experimenting for months with a dairy-free & gluten-free fish pie, and this is it! I love fish pies, but not such a fan of the super creamy ones, so they never really appeal. So this is my version of a fish pie. If you prefer you can add butter where I’ve got coconut oil, and milk where I’ve put coconut milk drink, nothing like a bit of experimenting in the kitchen.

Ingredients

700g sweet potatoes
250ml of almond or coconut milk drink
25g coconut oil
25g almond flour
1 garlic glove
1 small onion
1 diced courgette
1 pack fish pie mix (cod, salmon, smoked haddock), about 350g
1 tsp whole grain mustard
Handful of frozen peas
25g each of chives and parsley (or use 1tsp of dried if you don’t have fresh)
2 tsp nutritional yeast (you don’t need this, but it is a great option for a cheesy taste)
salt & pepper to taste

Method

Heat the oven to 180C. Peel and roughly chop the sweet potatoes, pop them in a saucepan and pour over enough water to cover them. Bring to the boil and simmer until they are soft. When cooked, drain and mash thoroughly and season with salt & pepper.

Meanwhile, put the 25g coconut oil in another pan and fry the onions and garlic for about 5 mins until tender. Then add the almond flour and whisk in the milk (use a fork, or a whisk). Bring to the boil, stirring to avoid lumps and cook for a few minutes until thickened.

Take off the heat, then stir in the following ingredients: chopped chives, parsley, wholegrain mustard, nutritional yeast, diced courgette, peas and the mixed fish. Spoon the mixture into an ovenproof dish and then spoon the potato on top.

Pop in the oven for 30-40 mins, or until golden and bubbling at the edges. Enjoy!