Taste the ocean with my take on the classic fish pie, a highly nutritious family dinner.

Course Dinner 

Cuisine Dairy free,

Gluten free,


Prep Time 10 minutes 

Cook Time 50 minutes 

Total Time 1 hour 

Calories 594 kcal


  • 600 g fish pie mix white fish, smoked white fish, and salmon
  • 200 g king prawns
  • 2 spring onions green part only
  • 1 tbsp dairy free butter
  • 100 g sweet potato peeled and cut into bitesize chunks
  • 500 g potato peeled and cut into bitesize chunks
  • 1 tbsp dill
  • 1 tbsp parsley
  • 2 tbsp dairy free soft cheese
  • 70 ml unsweetened almond milk
  • 40 g spinach
  • 3 hard boiled eggs
  • 1 tbsp dairy free butter
  • 2 tbsp unsweetened almond milk
  • 20 g dairy free cheese
  • 10 g fresh chopped parsley


  1. Preheat the oven to 200°C fan assisted.
  2. Fry the butter on a low-medium heat with the spring onion, dill and parsley. For about 2 minutes.
  3. Bring a large pan of water to the boil. Boil the potatoes for 20 minutes. After 10 minutes add the 3 eggs to the pan to boil.
  4. Meanwhile add the fish and soft cheese to the frying pan and cook for 10 minutes on a medium heat. Be careful to not stir at this stage or you will break up the fish pieces.
  5. Add the milk and spinach, cook for a further 5 minutes. Meanwhile remove the egg shell and dice the eggs.
  6. Add the prawns and diced boiled egg. Stir through the sauce. Season well. Cook for a final 5 minutes.
  7. Meanwhile heat the casserole dish in the oven.
  8. Drain the potatoes and mash with the butter and almond milk. Season well.
  9. Remove the warm casserole dish from the oven and fill with the seafood sauce. Top with the mash. Grate cheese on top and sprinkle with fresh parsley.
  10. Bake for 30 minutes in the oven or until cooked through and golden in colour.
  11. Serve 1/4 of the pie per serving with fresh low FODMAP vegetables.