Fish & Veg Pie
This fish and veg pie is an easy way to pack in extra veggies and is gluten and dairy free.
INGREDIENTS
- 800g root veg (potato, pumpkin, carrot, sweet potato)
- ¼ cup milk of choice (plant-based for dairy free)
- 1 heaped tablespoon plant-based butter (alternatively use ghee or butter if dairy is tolerated)
- 2 tablespoons extra virgin olive oil
- 500g firm white fish of choice
- 1 leek, sliced
- 1 clove garlic, minced
- 1 cup frozen peas
- 1-2 cups spinach or silverbeet, chopped
- 270g tin full fat coconut milk
- 1 teaspoon bone broth concentrate
- ½ cup water
- 1 heaped teaspoon Dijon mustard
- Salt and pepper, to taste
- ¼ cup nutritional yeast
- Fresh parsley, to serve
INSTRUCTIONS
- Preheat oven to 200 degrees celsius.
- Bring a large pot of salted water to the boil. Add root vegetables. Boil for approximately 20 minutes until tender.
- Heat oil in an oven-safe deep pan (e.g. cast iron pan) on medium. Alternatively if you don’t have an oven-safe pan, you can transfer the fish mixture to an oven safe dish.
- Add leek and garlic, saute for 3-4 minutes until leek is translucent. Add peas and leafy greens. Cook for a further 2-3 minutes until leafy greens have wilted.
- Pour in coconut milk, water, and bone broth concentrate. Stir and simmer for 3 minutes. Turn off the heat.
- Add in fish, dijon mustard and season with salt and pepper. Stir through.
- Once root vegetables are ready, drain water. Add milk and butter. Mash into a chunky mash (or smooth mash if preferred).
- Spoon mash evenly over the top of the fish mixture. Use a fork to rough up the top of the mash. This makes it golden and crunchy on top. Sprinkle with nutritional yeast.
- Bake in the oven, uncovered, for 25 minutes, until the top is golden and the sides are bubbling.
- Serve with fresh parsley over the top.
NOTES
- Store leftovers in the fridge in an airtight container for up to 3 days.
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