Dairy-Free Fish Pie

This luscious fisherman's pie is just as easy to make as a dairy-based one and leaves absolutely nothing to be desired. Packed with flavour and topped with dreamy mashed potatoes, this is the perfect special-ocassion meal for seafood lovers.

No ratings yet

Print Recipe Pin Recipe Save

Servings 4

Prep Time 10

Total Time 50

Ingredients

100 g (¾ cup) raw, unsalted cashews soaked in boiling water for at least one hour or in cool water overnight
500 g (1 lb) potatoes peeled and cut into 5cm (2in) pieces
6 cloves garlic 3 peeled and left whole, 3 minced
2 anchovy fillets roughly chopped
2 large shallots finely chopped
1 carrot finely chopped
1 rib celery finely chopped
2 tsp lemon zest
5 tsp white miso paste divided
40 g (⅓ cup) plain/all-purpose flour
120 ml (½ cup) dry white wine
500 ml (2 cups) vegetable stock divided
600 g (1⅓ lb) mixed fresh seafood cut into bite-sized pieces (see notes)
120 g (4 oz) baby spinach
3 tbsp flat-leaf parsley chopped
2 tbsp lemon juice
¼ tsp nutmeg freshly grated (optional)
1 tbsp nutritional yeast flakes

Instructions

Preheat oven to 200°C/400°F. Drain the cashews and add them to the jar of a blender along with 120ml (1/2 cup) cold water. Blend on high for 1-2 minutes until very smooth. Transfer the cashew cream to a small bowl and set aside.
Add the potatoes and the 3 whole garlic cloves to a large saucepan. Cover with cool water and season generously with salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let simmer until fork tender.
While the potatoes are cooking, add 3 tbsp of olive oil and anchovies (if using) to a large saucepan and set over medium heat. Once shimmering, add the shallot, carrot and celery along with a generous pinch of salt and a grind of pepper. Cook, stirring occasionally, until softened and beginning brown - about 10 minutes.
Add the minced garlic, lemon zest and 1 tbsp of miso paste and cook until very fragrant - about 1 minute longer. Sprinkle over the flour and cook for 3 more minutes.
Deglaze the pan with white wine. Cook stirring constantly, until the mixture is thick and the wine has reduced - only a minute or two.
Stir in 350ml of the vegetable stock along with ¾ of the cashew cream. Add the seafood and bring to a gentle simmer. Cook, stirring occasionally, until the seafood is just cooked through - 5 - 10 minutes. Once cooked, stir in the spinach, parsley, lemon juice and nutmeg, if using. Cook for another minute, just to wilt the spinach.
When the potatoes are finished cooking, drain them from the water and add them back into the pot in which they were cooked. Once the remainder of the excess water has evaporated, add the remaining cashew cream, vegetable stock, miso paste and nutritional yeast flakes. Season with salt and pepper and mash until smooth and fluffy with a potato masher.
Pour the seafood filling into an appropriately sized baking dish (20cm/8in square is a good size). Spread the mashed potatoes over the top of the filling. Use a fork to draw light score marks across the top of the mash.
Set the dish on a rimmed baking tray and move to the oven. Bake for 20-30 minutes, or until the topping is golden and crisp and the filling is bubbling. Allow to cool for at least 5 minutes before serving.

Notes

Use any mixture of seafood that you choose - such as an equal amount of cod, salmon and prawns. You may also add in 150g of the smoked fish of your choice along with the fresh seafood.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

Tried this recipe or have questions?Click here to leave a rating and/or comment!