Community blog post
A delicious potato-topped triple fish pie filled with Cod ~ Haddock ~ Salmon.
Fish pie (dairy free)
Serves: 2 Prep Time: Cooking Time:
- 300 grams fish pieces ( I used cod, haddock and salmon)
- 4 large organic potatoes
- Almond milk ( use any plant based milk)
- Half cup diced carrots
- Half cup mixed sweetcorn and peas
- 1 cup spinach leaves
- 1 small red onion
- 2 tablespoons olive oil
- 1 vegetable stock
- Pinch of ground black pepper
- Sea salt
- Oven proof dish – I used 2 glass dishes.
- Garlic flakes, chilli flakes , dried parsley (1 teaspoon each)
Heat the oven to 150C.
Put potatoes, peeled and halved, in a pot and pour over enough water to cover them. Bring to the boil and then simmer until tender.
When cooked, drain thoroughly and mash with a splash of milk. Season with ground black pepper and salt.
Put a tablespoon of olive oil in a non-stick pan and fry onions on low heat and stir regularly for 1 minute. Add the carrots, sweetcorn, peas, pour vegetable stock and all spices.
Take off the heat and stir in the fish.
Spoon into oven proof dish.
Spoon the mashed potato on top and sprinkle with some olive oil.
Pop in the oven for 30 – 40 mins or until golden and bubbling at the edges.
When done, set aside to cool down and serve mini hot / warm.
PS: MIMIC this? Send me a picture to feature on the website.
Not only is this dish comforting and delicious, it’s healthy too!