DAIRY FREE FISH PIE

Ingredients

• 650g sweet potato- peeled and sliced ( I used purple and sweet potato mix)
• 500g Fish Mix of choice – skin removed and diced
• 400ml non dairy milk of choice ( I used almond milk here but all work)
• 1 1/4 tbsp. flour/gluten free flour 0r 1 .1/2 tbsp buckwheat or fine oat flour
• 1 tbsp wholegrain mustard( I use the dalkey wholegrain)
• 100g frozen peas
• 1 Handful fresh parsley diced finely
• 1 tsp Salt
• Pinch of Pepper

Method

1. Start by popping your sweet potato into a pot and steaming until tender, this should take about 12-15 minutes. I find steaming works best for this as opposed to boiling.
2. For the fish. Grab a medium sized saucepan and place it over high heat, add the non dairy milk and pieces of fish.
3. Let the milk come to a steady simmer and turn the heat to medium, let the fish poach here for 4-5 minutes until cooked through.
4. Remove from the heat and lift out the pieces of fish and place in a bowl to one side, leaving the milk in the pot.
5. Place the milk and pot back over the hob on medium heat and add the flour and using a handheld (non-electric) whisk mix until they’re are no lumps of flour visible.
6. Let cook for 4-5 minutes over medium heat until the milk thickens into a sauce.
7. Stir in the mustard, chopped parsley, salt and pepper.
8. Place the fish back into the pot along with the frozen peas and combine with the creamy sauce. Stir for moment to let the peas cook.
9. Now pour this fish mix into a dish.
10. The sweet potato or potato should be ready at this stage, drain any water and place into a bowl and mash. You have the option of adding some oil here but honestly you don’t really need it once the potato is mixed with the creamy sauce from the fish.
11. Spoon the mashed potato on top of the fish pie and carefully spread out evenly to cover the top.
12. Serve immediately. Or if this dish is for later you can reheat in the oven or pop it in the oven until you a ready to dig in.