A delicious, super easy, dairy-free fish pie all made in one dish! This recipe is incredibly comforting and makes the perfect dinner to share with family or friends.
Prep
15 min
Cook
55 min
Serves
4
Difficulty
Easy
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Ingredients
baking potatoes 1 kg (chopped)
garlic cloves 1 (chopped)
celery 2 (chopped)
carrot 1 (grated)
vegan cheese 200 g (grated)
basa fish fillets 500 g (cubed)
frozen peas 150 g
prawns 180 g
mixed chillies 1 (sliced)
lemon 1 (juice)
spinach 1 handful
fresh dill 1 handful (chopped)
fresh parsley 1 handful (chopped)
olive oil dash
Method
Preheat the oven to 200°C/180°C fan.
Chop the potatoes into cubes and boil for 15 minutes until soft (you can leave the skin on if you prefer).
Meanwhile, prepare the filling. Crush the garlic. Chop the celery, carrot, dill and parsley. Slice the fish into cubes. Juice the lemon. Grate the vegan cheese. Thinly slice the chillies.
Add the garlic, celery, carrot, chilli, peas, spinach, dill, parsley, vegan cheese, fish and prawns, lemon juice and a drizzle of oil to a large baking tray.
Once the potatoes are boiled, drain then mash with a dash of olive oil and season to taste. You can use vegan butter or milk if you prefer.
Spoon the mash on top of the fish pie filling and bake in the oven for 35 - 40 minutes.
