My goodness I love fish pie. The best fish pie I've ever had is at Barrio in Byron Bay. I was down there meeting my friend Katie from Oomite (the better, tastier, healthier Vegemite) before Covid struck and I could have face planted it. It was gorgeously delicious. We love making fish pie at home, and usually go all out by using all of the rich and naughty ingredients such as pastry and cream. This is totally is fine if you have it occasionally, but we want to enjoy fish pie all the time. We love it that much.
For the last few months, I've been working hard to create a Fish Pie that's not only gluten free, but also dairy free. We basically eat a fairly gluten free and dairy free diet at home, so it just made sense to make a Fish Pie that also catered to this. I am so happy because in my humble opinion, I finally nailed my Gluten Free Dairy Free Fish Pie. And I am so excited to share this recipe with you. It's so delicious and healthy! And I include three secret ingredients that take this Fish Pie from zero to hero - dill, baby capers and hot smoked salmon. Read on for the ingredients and method (even Celeste makes a cute cameo!). And as always, I hope you enjoy! Remember to share our recipes you cook with us over on Instagram by tagging us. We love seeing you cook our recipes so much!
1 head of cauliflower, sliced into small florets
- 1 cup unsweetened dairy free milk - we used macadamia, but you could also use almond or oat
- 2 teaspoons cornflour
1/2 cup gluten-free nutritional yeast
- Sea salt
- Cracked pepper
Extra virgin olive oil
- 1 clove of garlic, sliced and crushed
1 leek, sliced
2 celery stalks, sliced
800g washed potatoes, grated and drained to remove excess liquid (you don't need to peel the potatoes before you drain them)
500g white fish fillets, cut into 3cm pieces (boneless, skinless)
3 tbsp baby capers, drained
4 sprigs of roughly chopped fresh dill, plus extra to serve
Read down to Step 9 below for a simple salad you can also serve with the Fish Pie.
- Food processor, we use this one from KitchenAid (we bought the Almond colour). It's a game changer because the parts can all be cleaned in the dishwasher - hurrah!
- Baking tray
- Place sliced cauliflower into a large heatproof bowl and cover with a good splash of tap water. Cover loosely with plastic wrap or a lid if your heatproof bowl has one. Microwave on High for 10 minutes until the cauliflower is tender and can be easily pierced with a fork.
- Transfer the cauliflower to a food processor. Add milk, cornflour and nutritional yeast. Process until smooth. Season with cracked pepper and sea salt. This won't taste "amazing" but it will once it's combined with the fish.
- Place a frying pan over medium-high heat. Add a splash of extra virgin olive oil. Add leek and garlic, and cook until soft. Add celery and cook until tender. Remove from heat, add cauliflower sauce and stir to combine. Set aside.
- Preheat oven to 200C.
- Make sure you have drained your grated potato of excess liquid by using a sieve and pushing down with your hands.
- Layer your ingredients into the baking tray. Start with a thick layer of your cauliflower sauce. Place white fish and hot smoked salmon on top. Repeat. Cover with more cauliflower sauce. Sprinkle capers on top and half of the dill. Top with grated potatoes and season well with sea salt and cracked pepper.
- Bake for 30 to 45 minutes or until the potatoes are golden on top. Sprinkle with the remaining dill and serve immediately.
- Enjoy alfresco with chilled glass of white wine.
- If you want to go the extra mile, serve with a simple lettuce salad, and finely sliced red onion, freshly squeezed lemon juice and a splash of extra virgin olive oil.