Fish pie (gluten and lactose free)
Category:
Main
Free from:
gluten, lactose, sesame, soya, sulphites, molluscs, mustard, celery, lupin, nut - be cautious of cross-reactivity of nutmeg if you have an almond allergy (Anaphlaxis Campaign 2015)
Contains:
fish, egg, milk, crustaceans
Alternatives:
Use soya milk & cheese for a dairy-free option
Preparation time:
20 minutes
Cooking time:
1½ hours
Serves:
4-6
Ingredients
FISH PIE:
800g white fish (e.g. cod/haddock) or salmon or a mix
1 pint lactose-free milk (e.g. Lactofree)
100g lactose/dairy-free spread (e.g. Vitalite)
50g gluten-free plain flour (e.g. Dove's Farm) - check for lupin
150g cooked prawns
2 eggs (hard-boiled)
2 tbsp parsley
1 tbsp capers
salt & pepper to taste
TOPPING:
1kg raw potatoes
3 tbsp lactose/dairy-free spread (e.g. Vitalite)
5 tbsp milk
50g lactose/dairy-free cheese (e.g. Lactofree mature chedder)
Sprinkle of nutmeg
Method
FISH PIE:
1. Preheat the oven to 200°C
2. Grease a 1.5 litre dish with dairy/lactose-free spread or oil
3. Place the fish in a roasting tin, season to taste and cover with 1/2 pint of milk. Bake in the oven for approximately 20 minutes or until the fish is cooked. Set aside to cool a little
4. Peel and chop the eggs roughly. Chop the capers. Chop the parsley saving a little for decoration
5. Melt the spread in a pan over a low-medium heat. Add the flour and stir together until smooth (use a whisk if necessary)
6. Gradually add the milk from the roasting tin. Stir/whisk continuously
7. Add the remaining ½ pint of milk slowly. Continue to stir/whisk continuously
8. Flake the fish into the sauce. Add the prawns, capers and egg. Mix thoroughly
9. Pour the mixture into the dish
TOPPING:
1. Peel and chop the potatoes. Boil for 15-20 minutes. Drain
2. Add the milk and spread. Mash
3. Top the fix mixture with the potato. Smooth and pattern with a knife/fork
3. Grate the cheese. Sprinkle evenly across the top
4. Sprinkle the nutmeg over the cheese
5. Bake in the oven for approximately 40 minutes (until heated through and browned)
6. Remove and decorate with a little parsley
Serving suggestion: Perfect to put in the oven ready for a dinner-party. Serve with a green salad
Adapted from a Delia Smith recipe from Delia Smith's Complete Illustrated Cookery Course (1989).
The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.
Reference:
Anaphylaxis Campaign (2015). http://www.anaphylaxis.org.uk/what-is-anaphylaxis/faqs/
