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.

Course Main Course

Cuisine British, Caribbean

Prep Time 25

Cook Time 50

Total Time 1 15

Servings people

Calories 591kcal

Author Charla

Ingredients

To make the mash/topping

1½ lb sweet potatoes (680g)
½ cup almond milk (120ml)
2 tablespoon dairy free butter (28g)
black and pink salt to taste

To make the fish sauce

1-1½ lb fish fillets (680g)(I used cod fillets)(roughly 4-5 fillets)
1¾ cups almond milk (414ml)
2 tablespoon dairy free butter (28g)
2 tablespoon brown rice flour (20g)(can use arrow root/tapioca starch)
1 teaspoon onion granules (2g)(or powder)
1 teaspoon garlic granules (2g)(or powder)
1 teaspoon paprika (2g)
1 teaspoon thyme (2g)dried
1 teaspoon shado beni (2g)(I'm using homemade dehyrated) see notes
2 teaspoon hot sauce (8g)(optional)
1½ cups vegan cheese (168g)
black pepper and pink salt to taste
1 cup spinach/callaloo (if possible) (235g)(tightly, packed, chopped small)

Instructions

To make the mash/topping

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.

To poach the fish

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.

To make the fish sauce

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

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 .

Nutrition