This is a dairy-free and gluten-free fish pie recipe based on my version of a traditional fish pie recipe.
Jump straight to the Gluten-free and Dairy-free fish pie recipe.
Fish pie is one of my go-to comfort foods. The classic crispy mash topping and the velvety sauce overflowing with seafood, peas and egg. It’s a deeply satisfying dish that only needs a simple side salad to make it the perfect meal.
This Dairy-free and Gluten-free fish pie recipe was created for a client. With no choice but to avoid gluten and dairy, she craved a traditional comfort food she could make at home.
My usual recipe includes wheat flour, butter and milk. But this gluten and dairy free version gives my regular pie a run for its money for comfort and taste. It’s a fish pie that will satisfy all the family
Pick the fish that you love
Use a mix of whatever fish or shellfish you have available. From extravagant lobster tails to humble cod fillet or squid rings, it doesn’t matter. Your pie will be delicious. Just don’t make the mistake of buying the fishmonger’s fish pie mix. Take it from one that knows, ready made fish pie mixes are the graveyard of yesterdays unsold fish. A fish pie deserves the freshest fish you can find.
Don’t be frightened to experiment and make the pie your own
Try the recipe at least once. Then don’t be afraid to adapt it to suit what you have available. For example, if I’ve no eggs handy or I’ve more fish than usual, I’ll leave the eggs out. And I often swap out peas for other vegetables – spinach is one of my favourites.
Still, I suggest your topping is always mashed potato. I’ve tried others like sweet potato, neeps, crumble and pastry, but none beat a fish pie with a potato mash crust.
The sauce is thickened with buckwheat flour. Buckwheat (fagopyrum esculentum) is a gluten-free pseudocereal and no relation to standard wheat as it’s not a grass. It’s actually a member of the rhubarb family. If you are sensitive to gluten, buckwheat is often a useful substitute for wheat flour in sauces, cakes and pastries. Still, check that your buckwheat flour is 100% gluten-free. It can be contaminated with gluten if it’s ground in the same flour mill as wheat.
* Excluding gluten or dairy doesn’t make your diet healthier. But some individuals need to avoid either gluten or dairy for health reasons. For everyone else, I don’t recommend excluding either from your diet. It’s an unnecessary restriction that limits food choice and enjoyment making it harder to eat all the nutrients your body needs.*
Gluten-free and Dairy-free Fish Pie
- 500 gram peeled potatoes
- 2 tbsp extra virgin olive oil
- Fish veloute
- Poached seafood
- 200 gram Cooked frozen peas
- 2 9 minute boiled eggs
- 35 ml extra virgin olive oil
- 45 gram wholemeal buckwheat flour
- fish stock (your poaching liqueur)
- 500 gram seafood (your custom mix of salmon, white fish, shellfish etc)
- 500 ml cold water
- Use the time while your potatoes are cooking to prepare the filling for the pie
- Cut the peeled potatoes into large even chunks
- Cover in cold salted water, bring to the boil and simmer until cooked (25mins approximately)
- Drain and return the pan to the heat for a few minutes to steam dry the potatoes
- Add the olive oil and mash
- Check and adjust the seasoning to taste
- Evenly spread the hot potato over the fish pie mix without compacting it.
Poaching the seafood
- Cover the seafood with the cold water
- Bring the water to the boil then turn it off
- Leave to stand for 5 minutes
- Drain the seafood and cover it to prevent it drying as it cools
- Keep the poaching liqueur to make the veloute
- Add the olive oil and buckwheat flour to a pan with a heavy base
- Cook for 5 minutes over a low heat, stirring regularly, to make your roux
- Don't allow the roux to colour
- When ready, the roux will have a slightly sandy texture
- Add the warm poaching liqueur bit by bit to the roux (roughly 1/4 of a cup at a time)
- To prevent lumps in your veloute, thoroughly mix each addition of liqueur into the roux with a wooden spoon before adding more
- Initially, the roux will swell and appear to form a heavy dough-like mix. As you continue to add liqueur it will eventually loosen and form a thick sauce
- Season with salt and pepper to taste
- Strain your veloute for lumps, just in case 🙂
Assembling the pie
- Flake any large pieces of fish in your poached seafood mix
- Gently mix the seafood and cooked peas into your veloute
- Add the mix to your baking dish
- Quarter the eggs and press the pieces, yolk side down, into the surface of the pie filling
- Cover the filling with mashed potato – don't compact the potato. The looser the mash the crustier your topping will be after baking
- Bake in a pre-heated oven at 200°C or until the filling is piping hot and the topping has browned
Hi, I’m Ralph
I’m an Associate Registered Nutritionist with over 25 years’ experience as a professional chef.
My passion is helping individuals gain control of their diet to achieve food freedom and health in today’s broken nutrition environment.
I’m based in Edinburgh and provide 1-2-1 online nutrition coaching and support across the U.K.