Serves: 6  Difficulty: Medium  Time: 50 minutes

🥗 Dietary Notes

• Grain Free
• Dairy Free
• Gluten Free
• Paleo (substitute white potato)
• Low Carb (use cauliflower instead of potato)
• Ketogenic (use cauliflower and omit carrot)

This is a fresh, dairy-free twist on the traditional fish pie — comforting, flavorful, and perfect for meal prep.

🧂 Ingredients

• 4 tsp organic butter
• 1 tbsp extra virgin olive oil
• 3 tbsp unsweetened almond milk
• 500g swordfish (or any meaty white fish), skin & bones removed
• 1 brown onion, roughly chopped
• 3 cloves garlic, finely chopped
• 100g mushrooms
• 1 leek, finely sliced
• 1½ cups chicken or fish broth (see bone broth recipe)
• 2 tsp lemon juice
• 2 carrots, roughly chopped
• 2 celery sticks, roughly chopped
• ¼ cup fresh parsley, chopped
• 2 bay leaves
• 270mL coconut cream (Ayam brand preferred)
• 5 large white potatoes, peeled and roughly chopped
• 1 tbsp arrowroot starch
• 2 tbsp Dijon mustard
• ½ tsp sriracha

👩‍🍳 Method

1. Preheat oven to 180°C (moderate heat).
2. Cube fish into 2 cm pieces.
3. Heat olive oil in a large deep pan over medium-high heat.
4. Sauté garlic, onion, and leek for 3–4 minutes.
5. Add mushrooms, celery, and carrot, and cook another 3–4 minutes.
6. Reduce heat to low; add stock, sriracha, Dijon mustard, bay leaves, and parsley. Stir gently.
7. Add fish and coconut cream. Mix well to combine.
8. Remove ½ cup of the liquid, mix in arrowroot powder until smooth, then return it to the pan and stir through.
9. Simmer for 15 minutes, then add lemon juice.
10. Meanwhile, steam the potatoes until tender.
11. Mash potatoes with butter and almond milk until smooth.
12. Pour the fish mixture into a deep casserole dish and top with the mashed potato.
13. Bake for 20–30 minutes, or until the top is lightly golden.

🍠 Alternatives

For variation, replace potato mash with:

• Cauliflower mash
• Sweet potato mash
• Other root vegetables