This Dairy Free Fish Pie is pure comfort food! Fresh fish mixed with a creamy sauce, topped with mashed potato and all dairy free!
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When the winter comes you can’t beat a warm, comforting pie and this dairy free fish pie along with my chicken & bacon potato topped pie are on a current weekly rotation and has been a family favourite for a few years.
Fresh flaked fish is mixed together with a creamy white sauce, topped with mashed potato then baked until the mash has a delicious crunch to it.
Traditional fish pie contains dairy due to the milk & cheese used in the white sauce, I have replaced the cheese with nutritional yeast, which has a deliciously nutty, cheesy flavour.Some recipes use coconut milk instead of cows milk but I have replaced the milk with soya milk. Any neutral tasting plant based milk can be used if you can't have soya.
This dish is great for baby led weaning or children that have a milk allergy, but its tasty enough to serve up to the whole family!
Fish is also one of the top 14 allergens, so it’s best to offer it first on its own or with other foods that you know they can tolerate. The NHS website states that its safe to offer fish from 6 months of age.
This dairy free fish pie is the ultimate winter comfort food!
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🥘 Ingredients Needed
For The Pie
- Fish - I have used a fish pie mix, which you can buy in all of the major supermarkets. This contained chopped fillets of cod, salmon and haddock. If your children are not fans of the fishy taste, just use mild white fish like cod or pollock.
- Potatoes - Yukon Gold are my favourite for mashed potatoes. They have a high starch content and a slight buttery flavour and this combination makes the perfect creamy mash.
- Celery & Onion - These are our aromatics and form the base favours for the fish pie.
- Peas & Sweetcorn - Easily hidden for the fussy eaters! Just use frozen peas, no need to defrost them beforehand.
- Dill - This herb pairs beautifully with fish. I have used dried but if you have fresh, even better!
- Parsley - A handful of fresh parsley is added to the mixture for extra herby flavour.
- Bayleaves - Just remember to remove this before eating!
For The Roux
- Dairy Free Butter - I love Flora Plant Buttery but any dairy free butter block can be used.
- Flour
- Dairy Free Milk - Any neutral tasting plant based milk can be used. I tested this recipe with soya milk, just make sure its the unsweetened version as this works better than sweetened. Oat milk is also good, as is almond milk if you are able to tolerate nuts.
- Nutritional Yeast - This is a perfect replacement when you need that cheesy flavour. It’s also packed full of vitamins, minerals and amino acids.
- Dijon Mustard - Mustard adds an extra tang to the roux, if you are allergic to mustard this can be left out.
Scroll to the recipe card at the end of the post for quantities.
✋ Be sure to double check all packaging for allergens. ✋
✏️ How To Make This Recipe
Peel the potatoes and chop into even chunks, then boil in a large saucepan until tender.
Whilst the potatoes are cooking you can make the roux. Melt the butter in a separate saucepan on a medium heat, once melted whisk in the flour then slowly add the milk whisking the whole time.
Add the bayleaf to the sauce mixture, bring to the boil then reduce to a low heat and simmer for a few minutes until thickened, whisking all the time so the sauce doesn’t stick to the bottom of the pan.
Remove the sauce from the heat, then stir in the mustard and nutritional yeast. Remove the bayleaf from the sauce and season with salt and black pepper to taste. (You may wish to leave out the seasoning if cooking for small children)
Drain the potatoes once they are cooked, add a knob of dairy free butter to the pan and mash until smooth and creamy.
Add the fish, onion, celery, peas, sweetcorn, dill and parsley to an oven proof casserole dish and add the cheesy sauce. Stir through gently until combined.
Top with the mashed potato and bake in a pre-heated oven until the fish is cooked and the mash starts to crisp and brown on top.
💡 Tips & Tricks
- Use a fork to make a line pattern on top of the mash. This helps to create texture so you get the delicious brown crispy bits on top of the mashed potato.
- Once you have mashed the potatoes, stir the mash with a wooden spoon to make it extra smooth and creamy.
- To get an even crunchier and cheesy topping, smash up a packet of (dairy free) cheese and onion crisps then sprinkle over the top of the mash before cooking.
⚡ Substitutions & Variations
- Fish - You can use any type of fish you like here. Cod, pollock & salmon are popular choices but allergies permitting why not add some fresh king prawns. Smoked haddock adds a lot of flavour to the dish but go easy as it can be over-powering. Trout, halibut and sea bass also work well.
- Flour - To make this recipe gluten free, simply swap the plain flour for a gluten free version when making the roux.
- Veg - If you are not a fan of peas and sweetcorn, you can add small florets of broccoli and cauliflower, some diced carrot or why not stir through some baby spinach which will wilt into the warm sauce.
- Potatoes - If you can’t find Yukon Gold potatoes any white potato can be used. For a healthier version why not use sweet potato or carrot & swede mash as a topping instead?
- Mustard - If you are allergic, this can just be left out. English or wholegrain mustard can be used, but they both have a stronger flavour so I would use half the amount.
🔪 Equipment Used
You will need a saucepan to make the cheesy sauce in.
I like a stainless steel whisk like this one.
I love these casserole dishes as they come in a variety of colours, have a lid and can be used on all types of hob including induction.
🥡 How To Store
Cool any leftovers quickly, then place in an airtight container. Leftovers will keep in the fridge for up to 3 days.
To Re-heat
The easiest way to re-heat this dairy-free fish pie is to put it in the microwave for around 2-4 minutes until piping hot throughout.
You can also re-heat it in the oven at 180˚C for around 20-30 minutes until piping hot throughout. Be sure to cover the top of the pie with tin foil to stop it from burning.
To Freeze
Freeze in individual portion pots for up to 3 months. Defrost in the fridge overnight and re-heat as above.
🍴 Serving Suggestions
I love serving this dairy free fish pie with roasted carrots and green beans. Another guilty pleasure is with a huge dollop of baked beans!
Some shredded savoy cabbage is also delicious.
💬 Recipe FAQ
This is totally optional. Some people put cheese through the sauce and some also sprinkle grated cheese on top of the mashed potato. As this recipe is dairy free I have used nutritional yeast instead. You could sprinkle some vegan cheese on top of the mashed potato for extra cheesiness if you like.
Yes, you can make the day before serving and refrigerate overnight but you will need to make sure the sauce is cold before mixing with the fish. I would advise adding the mashed potato topping just before cooking to stop it seeping into the mixture overnight.
Love this recipe? It would be great if you could leave a 5 ⭐ rating and comment below! Thanks x
Dairy Free Fish Pie
Ingredients
Pie
- 340 g fish pie mix or a mixture of cod, salmon and haddock
- 750 g potatoes yukon gold or similar
- 1 stick celery finely sliced
- 100 g peas frozen
- 100 g sweetcorn tinned (drained)
- 1 medium onion finely chopped
- 1 teaspoon dill dried
- 1 small handful parsley fresh - chopped finely
- 1 knob dairy free butter for the mash
Sauce
- 25 g dairy free butter
- 25 g plain flour can be substituted for gluten free flour.
- 350 ml soya milk unsweetened or any plant based milk
- 1 teaspoon dijon mustard can be left out if allergic to mustard
- 2 tablespoon nutritional yeast
- 1 bayleaf
Instructions
- Pre-heat the oven to 200˚C / 180 Fan / 396˚ F / gas mark 6.
- Peel the potatoes and chop into even chunks, then boil in a saucepan for 15 minutes until tender.
- Whilst the potatoes are cooking you can make the roux. Melt the butter in a separate saucepan, once melted whisk in the flour then slowly add the milk whisking the whole time.
- Add the bayleaf to the sauce mixture, bring to the boil then reduce and simmer for a few minutes until thickened, whisking all the time so the sauce doesn’t stick to the bottom of the pan.
- Remove the sauce from the heat, then stir in the mustard and nutritional yeast. Remove the bayleaf from the sauce and season to taste. (You may wish to leave out the seasoning if cooking for small children)
- Finely chop the onion and celery.
- Drain the potatoes once they are cooked, add a knob of dairy free butter to the pan and mash until smooth and creamy.
- Add the fish, onion, celery, peas, sweetcorn, dill and parsley to an oven proof casserole dish and add the cheesy sauce. Stir through gently until combined.
- Top with the mashed potato, score the potato with a fork (see notes below) and bake in the oven for 30-35 minutes until the fish is cooked and the mash starts to crisp and brown on top.
Notes
- Use a fork to make a line pattern on top of the mash. This helps to create texture so you get the delicious brown crispy bits on top of the mashed potato.
- Once you have mashed the potatoes, stir the mash with a wooden spoon to make it extra smooth and creamy.
- To get an even crunchier and cheesy topping, smash up a packet of (dairy free) cheese and onion crisps then sprinkle over the top of the mash before cooking.
Nutrition
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