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+ servings

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 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Calories 591kcal
Author Charla


To make the mash/topping

  • 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)
  • 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)
  • cups vegan cheese (168g)
  • black pepper and pink salt to taste
  • 1 cup spinach/callaloo (if possible) (235g)(tightly, packed, chopped small)


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 the pie dish. Meanwhile, reserve the milk by pouring it into a jug.
  • Use a fork to flake the fish then the dish 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


  • 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 and thaw the fish out before hand if 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 .


Calories: 591kcal | Carbohydrates: 51g | Protein: 40g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 2g | Cholesterol: 85mg | Sodium: 937mg | Potassium: 1177mg | Fiber: 8g | Sugar: 7g | Vitamin A: 25110IU | Vitamin C: 9mg | Calcium: 281mg | Iron: 3mg