Dairy Free Fish Pie

A simple Caribbean inspired fish pie recipe that's delicious and easy to prepare. This hearty homemade pie is made from chunks of cod in a dairy free sauce topped with a sweet potato mash.

With Easter just around the corner I thought it would be ideal to drop this fish pie recipe. It's one that we like eat from time to time so I thought why not share it with my wonderful readers.

This fish pie has a slight Caribbean spin on a British classic dish. With price inflation on the rise not many people can afford to buy fresh fish from the fish mongers.

If you are from the islands and you are looking for an alternative to your traditional steamed fish or fried fish for Good Friday and want still want that Caribbean flare, then this dish is for you.

The fish pie is made using frozen cod, which is a lot cheaper than the fresh kind which is cooked in a creamy dairy free white sauce using the almond milk that the fish is poached in.

The topping is made from Caribbean red skinned potatoes (the ones with the white flesh) that is turned into a tasty mash.

No puff pastry is needed making is much easier to work with from a gluten free perspective. 

Don't be alarmed by the use of the hot sauce, I promise it's not hot/spicy, instead it gives the sauce a nice little kick (this is an optional step).

The steps

• Preheat the oven at 180c/350f/gas mark 4.
• Bring the chopped potatoes to a boil in cold water until tender.
• Drain off the water then use a potato masher to mash the potato along with the dairy free butter.
• Pour in the almond milk as you continue to breakdown the potato and add pink salt and black pepper to taste then set aside.
• Pour 1¾ cups of almond milk into a medium sized saucepan along with the fish fillets.
• Bring the milk to the boil then allow the fish to poach on reduced medium heat for several minutes until the fish is translucent and cooked through.
• Use a slotted spoon to remove the fish and place in the pie dish. Meanwhile, reserve the milk by pouring it into a jug.
• Use a fork to flake the fish in the dish and set aside.

• Quickly use a paper towel to roughly clean the saucepan before moving onto the next step.
• On medium heat, melt the dairy free butter in the saucepan then gradually whisk in the rice flour.
• Slowly pour in the reserved milk, while whisking continuously to avoid any lumps.
• Once the sauce starts to slightly thicken, add the cheese along with the spices - onion granules, garlic granules, paprika, hot sauce, thyme, shado beni, black pepper and pink salt to taste.
• Add the callaloo/spinach to the sauce (it will wilt as it cooks/heats through) and cook while stirring for 3-5 minutes.
• Pour the mixture onto the fish and then top with the mash.
• Bake in the oven for 20-30 minutes until golden.

Notes and tips

• You can purchase red skinned Caribbean sweet potatoes from the market (populated by black/Latinos if US).
• Try to use a pie dish that is similar dimensions to what I used (10inch length by 2.5 inches enamel pie dish).
• Refrigerate any leftovers and consume with 2 days.
• You can add additional dairy free cheese to the potato mash, if you wish to have extra cheese.
• Be careful not to add too much of the fish sauce to the pie dish or it will seep through the potato topping.
• You can use another type of plant based milk i.e oat milk, cashew milk etc... if you wish.
• If you don't have shado beni use coriander/cilantro instead.
• It is significantly cheaper to use frozen fish instead of fresh fish. You want boneless fish. Thaw the fish out before hand if you using frozen (several hours before or overnight).
• You don't have to use cod any other firm white fish i.e pollock, hake or haddock works .

Other fish recipes to try

• Vegan Fish and Chips
• Caribbean Baked Fish
• Caribbean Stewed Fish
• Escovitch Fish
• Mackerel and Rice
• Jamaican Steamed Fish
• Saltfish Fried Rice
• Stuffed Christophine

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