Gluten Free Fish Pie

For the mash

• 4 potatoes
• 2 tbsp butter / dairy free spread
• dash milk
• 1-2 tsp mustard
• salt and pepper

Preheat your oven to 160C.

Peel, chop & boil the potatoes for 15 - 20 minutes, until cooked and ready to mash.

Mash your potatoes with a little milk, butter (dairy free spread is fine), mustard, salt and pepper. Put your mashed potato to one side till later.

For the Fish

• 400-500g fish pie mix (haddock, salmon and cod)
• 8-10 raw king prawns
• 50g smoked salmon

Place your fish into the dish you are going to make the fish pie in.

Pour over your milk and place in the oven for about 10 minutes to gently poach and fill the milk with flavour.

Once done, remove the fish from dish and put to one side. The milk will now be needed to make a white sauce.

For the sauce

• 350ml milk
• 25g gluten free plain flour
• 25g butter / dairy free spread
• salt and pepper
• 2tbsp of freshly chopped chives or dried parsley

Make a roux by melting the butter in a sauce pan. Add the gluten free flour and mix. Cook the roux a little to remove the flour taste.

Add the milk you poached the fish in to a saucepan.

On a low/medium heat, keep stirring your mixture until it thickens.

Add salt, pepper and freshly chopped chives or parsley to season.

Assemble & bake

• 1 cup grated cheese, for topping

Increase the oven temperature to 180C.

Return your fish to your oven proof dish. Mix it up a little so there will be different fish flavours in every mouthful. Add the raw king prawns (frozen or fresh) and the slices of smoked salmon.

Pour over your white sauce.

Spoon your mash over the top making sure it’s sealed at the edges.

Sprinkle some grated cheese on top.

Cook in the oven for about 25 minutes at an increased temperature of 180C, until the top starts to go golden. Place the dish on a baking sheet incase the fish pie bubbles over.

Remove from the oven and serve with vegetables.