Fish Pie: Gluten free, dairy free but dammmm delicious

We are lucky enough (at the moment as COVID expats!) to be living in Raglan ( New Zealand) which is a gorgeous seaside town on the West Coast of New Zealand. Not only is it a surf, yoga and organic, green mecca, but the seafood is to die for. There is the best fish shop on the Raglan wharf where fresh fish is bought in every morning ( its amazing).

We are also lucky enough to have a few keen fisher buddies who drop off fresh snapper , scallops and other delights on the regular.

Given the clear water, local sourced fish and lucky friends, we have been eating lots of fish so I have been searching new but interesting ways to cook it. So! even if you don’t have a seafood haven on your doorstep - the freshest fish you can get and / or frozen prawns work perfectly in this dish.

I basically took Jamie Oliver’s fish pie recipe and made it gluten and dairy but not fun or taste free. A bit of trial and error but Ta da! Now this recipe for you.

It is super easy, so healthy and delicious delicious delicious.

Ingredients

• 1kg potatoes or mix of sweet potatoes / potatoes

• 1 large onion

• 3 cloves garlic

• Fennel seeds or thyme

• Sea salt

• 2 large eggs

• Olive oil

• 1 large carrot diced

• 1 cup coconut cream or the thicker half of a can of full fat coconut milk

• Big squeeze - a whole lemon

• 2 teaspoons Dijon mustard

• Bag baby spinach

• 1/4 cup frozen peas

• 500 g firm white fish ( I used a mix of snapper and gurnard)

• Big handful frozen prawns ( optional)

• ¼ cup : big handful finely chopped parsley

• 1 cup of vegetable or chicken stock

Instructions

1. Preheat the oven to 225 degrees C / fan bake

2. Place the potatoes or mix of sweet potatoes in a large pot of salted water and bring to a boil. Cook for 5 minutes, then carefully add the eggs. Boil for an additional 5-7 minutes, or until the potatoes are fork tender. Remove the eggs with a slotted spoon and set aside to cool.

3. Drain the potatoes in a colander, shaking out the excess moisture, then return to the pot. Mash the potatoes coarsely with a fork or potato masher. Add 2 tablespoons or good glug of olive oil and taste for seasoning. Don’t worry if the potatoes look a bit dry and crumbly, but feel free to add a splash of stock!

4. When the hard boiled eggs are cool enough, remove the shell and cut them into quarters.

5. Meanwhile in a large (12 to 15 inch) cast iron pan or casserole dish, heat two good glugs of olive oil over medium heat. Sauté the garlic and finely chopped onion until golden - add the fennel seeds to toast slightly, then the carrots until soft, about 5 minutes. Then add a handful of parsley and some vege stock.

6. Stir in the coconut cream and bring to a simmer. Off the heat, whisk in the lemon juice, Dijon and ½ teaspoon salt. Fold in the spinach until wilted. Then add the peas, fish, eggs and half the parsley. Add prawns if using.

7. Arrange in an even layer and cover with the potatoes, smushing them out to fully cover the pie – the more rustic and uneven the top, the more crispy bits there will be. Drizzle the potatoes with a little more olive oil and season well with salt and pepper.

8. Put the whole pain of fish pie uncovered in the oven for around 20 minutes, or until the potatoes are golden brown and the sides are bubbling. Remove from the oven and allow to rest for 5 minutes before serving. Garnish with the remaining parsley and enjoy!

It is gluten and dairy but not fun or taste free. All of my 3 year old, our very healthy yogic neighbour, the fisherman and Mr Delicious all raved about how good it was. Sneaky healthy delicious.

Let me know if you make it! @mariadoesdelicious

Delicious fish pie. This was when I made with just potato as a topping but feel free to use half potato and sweet potato. Just as good.