Well we’ve tried this a few times and it’s a winner! The recipe for this dairy and gluten free fish pie is so simple, light and delicious you just have to try it…
I N G R E D I E N T S
500g mixed fish – smoked haddock, cod, salmon (we like this one)
180g (or so) raw prawns (these are good)
350ml Oatly cream
3 spring onions, finely chopped
Handful of chives, finely chopped
500g new potatoes, sliced in half
100g watercress, chopped
Salt and black pepper
Fresh nutmeg, approx. 1/2 teaspoon grated (optional)
M E T H O D
1. Place the potatoes on a baking tray curved side down, drizzle with some light olive oil and roast in the oven for approximately 30 minutes or until cooked through and slightly browning. You don’t want them to be too crispy as they are going back in the oven. Remove from the oven and squash on the tray with a potato masher.
2. Next add the cream to a pan and bring to the boil carefully – don’t let it catch, and then reduce to a simmer. Add a little grated nutmeg and salt and pepper and then add the fish (not the prawns) – you can use any fish but we love to include the smoked haddock as it adds such a wonderful flavour. Leave to simmer for 5-6 minutes.
3. Once the fish has simmered, add the mixture to an ovenware dish and mix in the prawns, watercress, chives and spring onions. Top with the squashed potatoes (you could also obviously use normal mashed potato instead if you prefer).
4. Place in a pre-heated oven at 200C fan oven, and cook for 25 minutes until the potatoes are really crispy on top and you can see the sauce bubbling up.
5. Serve with fresh greens!