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