A delicious and easy Dairy Free Fish Pie made in a single dish. This comforting recipe is perfect for autumn and winter dinners with family or friends — simple to prepare and likely to become a regular in your weekly rotation.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients to make Dairy-Free Fish Pie
- Substitutions
- Variations
- How to make Dairy-Free Fish Pie
- Leftovers
- Recipe FAQs
- More Savoury Pie Recipes
- Dairy Free Fish Pie Recipe
Why this recipe works
This dairy-free fish pie delivers a rich, creamy texture and a depth of flavour without dairy or gluten. With a mix of fish and plenty of vegetables, it’s nutrient-dense and ideal for a mid-week meal. The combination of cod and salmon gives a creamy, mild base while prawns add a pleasing bite and texture.
It’s a family favourite that’s straightforward to make. Serve it with roasted root vegetables or flatbread to soak up the juices — a warming, satisfying dish that’s both comforting and easy to prepare.
Ingredients to make Dairy-Free Fish Pie
- Potatoes – Maris Piper or another floury potato gives a light, fluffy mash topping.
- Celery – adds flavour and body to the filling.
- Red chilli – a little adds gentle warmth without making the pie spicy.
- Carrots – provide sweetness and colour.
- Prawns – add texture and a sweet, seafood taste.
- Frozen peas – for colour, texture and convenience.
- Cod – mild and flaky, it helps create a creamy mouthfeel.
- Salmon – rich and buttery, it balances the milder fish.
- Lemon – brightens and cuts through the richness.
- Garlic – provides a gentle background warmth.
- Dill – a classic herb for fish with a fresh, slightly sweet note.
- Parsley – brings freshness and pairs well with seafood.
- Dairy-free cheese – adds creaminess and a melty finish (regular cheddar works if dairy is acceptable).
- Spinach – wilts into the filling and adds colour and nutrients.
See the recipe card below for exact quantities.
Substitutions
This dish is versatile. Swap fish types to suit budget or taste: replace cod with pollock for a cheaper option, or swap salmon for trout for a milder flavour. You can omit prawns and increase the amount of white fish if preferred. For the topping, use sweet potato, butternut squash, parsnip, or pumpkin instead of white potatoes.
Variations
- Spicy – increase the chilli for more heat.
- Deluxe – use premium fish such as halibut, hake or turbot for a fancier version.
- Kid-friendly – reduce the variety of fish if children prefer a simpler taste; salmon fishcakes are also a great alternative.
How to make Dairy-Free Fish Pie
Step 1: Preheat the oven to 200°C (390°F). Chop the potatoes into even cubes and boil in salted water for about 15 minutes, until tender. Leaving the skins on saves time and adds fibre — just scrub them well.
Step 2: Meanwhile, combine the filling in a large baking dish: crushed garlic, chopped celery, grated carrot, peas, sliced chilli, spinach, chopped dill and parsley, grated dairy-free cheese, cubed salmon and cod, raw prawns, the juice of one lemon and a drizzle of olive oil. Mix gently and check for any small bones before assembling.
Step 3: Drain the cooked potatoes, add about 1/4 cup olive oil (or vegan butter/milk) and mash until smooth and fluffy.
Step 4: Spread the mash over the fish mixture and bake at 200°C for 35–40 minutes, until the top is golden and the filling is hot and bubbling.
Leftovers
Leftovers are excellent the next day as the flavours develop further. Store in an airtight container in the fridge and reheat within 1–2 days. Do not reheat prawns twice; if you plan to reheat, use raw prawns in the initial preparation so they cook only once.
Recipe FAQs
Peeling is optional. Leaving the skin on saves time, reduces waste and retains extra nutrients — just scrub the potatoes thoroughly before boiling.
Yes. Swap cod for pollock to reduce cost, or use trout instead of salmon for a milder taste. The recipe is flexible — you can omit prawns or substitute different white fish as needed.
Store leftovers in an airtight container in the fridge and eat within two days. Avoid reheating prawns more than once.
Yes. Sweet potato or roasted vegetables like butternut squash, parsnip, or pumpkin make flavorful alternatives to mashed white potato.
More Savoury Pie Recipes
- Chicken and Leek Pie
- Lentil Cottage Pie
- Veggie Shepherds Pie
- Butterbean and Leek Pie
- Vegan Mushroom Pie
- Salmon Pie
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Dairy Free Fish Pie
Equipment
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Chopping board
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Knife
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Large baking dish
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Potato masher
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Medium saucepan
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Colander
Ingredients
- 1.2 kg potatoes
- 1 garlic clove, finely chopped
- 2 celery sticks, finely chopped
- 1 large carrot, grated
- 200 g dairy-free cheese, grated
- 250 g skinned salmon, cubed
- 250 g skinned cod, cubed
- 1 cup frozen peas
- 180 g raw prawns
- 1/2 red chilli, deseeded and sliced
- 1 lemon
- Handful spinach
- Small handful fresh dill, chopped
- Large handful fresh parsley, chopped
Instructions
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Preheat the oven to 200°C (390°F). Chop the potatoes into cubes and boil for about 15 minutes until tender.
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While the potatoes cook, prepare the filling. In a large baking dish combine crushed garlic, chopped celery, grated carrot, chilli, peas, spinach, dill, parsley, grated dairy-free cheese, cubed salmon and cod, raw prawns, the juice of one lemon and a drizzle of olive oil. Mix gently.
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Drain the potatoes, add 1/4 cup olive oil (or vegan butter/milk if preferred) and mash until smooth.
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Top the fish mixture with the mashed potato and bake at 200°C for 35–40 minutes until the top is golden and the filling is heated through.
Notes
Substitutions & variations: see the Substitutions and Variations sections above.
To store: keep in the fridge for up to 2 days and reheat until piping hot.
To freeze: cool completely, freeze in suitable containers for up to 3 months. Defrost thoroughly before reheating.
Tip 1: cut fish into similar-sized pieces so it cooks evenly.
Tip 2: let the pie rest for 10 minutes before serving to let the flavours settle.
Tip 3: double the recipe — it keeps well and makes great leftovers.
Nutrition
Calories: 626kcal
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Carbohydrates: 66 g
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Protein: 39 g
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Fat: 21 g
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