Veg-Packed Fish Pie
Spring has come early this year in England and I am definitely embracing it, but there is a slight chill to the air still that means I haven’t given up on some more comforting, warming dinners for the family in my meal plans yet.
And it doesn’t get much more comforting and warming than fish pie. It’s a dish I know my kids will never turn their noses up at, and it is very forgiving when it comes to loading it with veg. You can add a tonne of veggies in and it still tastes like the same old delicious creamy sweet pie that you are used to.
I also experienced a real personal triumph when I realised that fish pie was not off the menu when I was dairy free, as I managed to make a truly delicious comfort food classic that I could actually enjoy! You can of course go with the classic white sauce and cheese on top if you are fine with dairy, but for those of you with allergens in the family, this is the answer. 🙂
So enjoy comfort food which is lighter, healthier and contains 7 different veggies. Yep, SEVEN.
Plus, it’s really tasty!
A delicious comfort food classic re-made, this fish pie still tastes every bit as good as the original but is lighter, healthier and packed full of veg. It’s also got tested gluten and dairy free options that taste yummy, so no one has to miss out!
- 4 fillets of sustainable white fish (fresh or frozen)
- 250 g cooked prawns (fresh or frozen)
- 500 ml (2 cups) full-fat milk or oat milk (you could use a different dairy free unsweetened milk but I only tested with oat milk)
- 1/4 teaspoon ground cloves
- decent grating fresh nutmeg (or 1/2 teaspoon ground)
- 3 tablespoons unsalted butter (or olive/coconut oil for dairy free)
- 1 onion, finely diced
- 2 sticks celery, finely diced
- 2 medium carrots, finely diced
- 1 fennel bulb, finely diced (optional)
- 1 teaspoon fennel seeds (optional)
- 3 tablespoons spelt flour, plain flour or 2 tablespoons cornflour (cornstarch) for gluten free
- 150 g (1 cup) frozen peas
- 2 handfuls fresh spinach
- 3 tablespoons capers
- salt & pepper
- 2 large baking potatoes
- 1 head broccoli (optional)
- fresh parsley or chives
- 2 tablespoons unsalted butter or olive oil
- salt & pepper
- 3 tablespoons freshly grated Parmesan cheese, optional
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Preheat the oven to 200C/400F/gas 6. Bring a pan of water to the boil and add the peeled chopped potatoes. Simmer for 15-20 mins, until soft, adding the broccoli for the last 5 mins. Drain and set aside.
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Pour the milk into a large saucepan and bring to a simmer, then add the fish, ground cloves and nutmeg. Cover with a lid and poach the fish for 5-10 mins, until cooked and easy to flake. Drain the fish, reserving the milk for later use, and flake the cooked fish into a large casserole dish, adding the prawns (you can add them straight from frozen if using them).
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In a large frying pan, melt the butter (or oil) and add the finely diced vegetables. Cook over a gentle heat for 10 mins, or until the veg is nicely softened and slightly golden. Stir through the flour and cook for another minute before slowly stirring in the poaching milk. Simmer for a couple of mins until thickened, then add to the roasting dish and mix with the fish and prawns. Stir through the peas, spinach and capers, then season to taste. Mix everything well.
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Mash the potatoes and broccoli (I like to blitz the broccoli with a hand blender or stick them in the food processor first so they really blend into the potatoes rather than stay a little chunky), and add the butter or oil, fresh herbs and seasoning. Mash well and layer over the fish and veg in the roasting dish. Sprinkle with the cheese, if using. Bake in the oven for 20-30 mins, until golden and bubbling. Serve hot with a side salad.
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