I adapted Jamie Oliver’s fish pie recipe to make it gluten-free, dairy-free and healthy, adding more vegetables and fewer pans. To lower FODMAP, simply omit the leeks.
My first crush during the first half of my teenage years was Brad Renfro. When I was 15, everything became Jamie Oliver. That was before I discovered this dairy-free, gluten-free fish pie!
Around that age, I started watching the Food Network on the weekends, for about 6 hours at a time. I love that his show and cookbook is called “The Naked Chef” (how shameful!) and that he has a silly little lisp.
about ten years before I wrote my own recipesthe first cookbook I bought with my pocket money was naked chef takes off. Whenever I receive a new cookbook, I always read it cover to cover and mark all the recipes that work for me on those thin sticky notes. I can confirm this was started in Jamie’s book because to this day, the Magic Fish Pie recipe has a little faded paper label on it.
During quarantine, when inspiration was fading and monotony was beginning to fade, Charlie and I started flipping through a few cookbooks every weekend to spice up our meal plans. It’s also easier for me to delegate certain dinners to him. That’s how he came up with Jamie Oliver’s fish pie recipe one Sunday.
Now that I’m an experienced home cook, I can say there are a few steps that can be simplified. But as a cookbook author who looks back on his earlier work with trepidation, I imagine Jamie might say the same thing.
Regardless, what came out of our kitchen that day was so delicious that I know it will become part of our regular rotation.
When I recently tried making my own, I adjusted the instructions to use fewer pots and pans, used coconut cream instead of heavy cream, omitted the cheese to make the fish cakes dairy-free, and added more vegetables to the base.
The end result is dairy-free and gluten-free, but just as delicious. And it’s easy to adapt to a low FODMAP diet. Best of all, it’s a great way to use cheaper frozen fish fillets (like haddock, cod or cod) that we have on hand to supplement the local fish we buy at the farmers market.
It may seem strange to add hard-boiled eggs to gluten-free fish cakes, but trust me, they add the most wonderful creamy flavor – don’t skip this step!
Although my hall passes have changed over the years, this dairy-free fish pie recipe is proof that my heart still burns for Jamie now as much as it did before.
More dairy-free, gluten-free one-pot recipes:
Read on for this healthy and delicious fish pie recipe.
With health and hedonism,
phoebe
Jamie Oliver’s Amazing Fish Pie (dairy and gluten free)
I adapted this gluten-free fish pie recipe from Jamie Oliver’s first cookbook, Happy Days with the Naked Chef. I made it dairy-free and healthy, added more veggies, and simplified the steps to reduce the number of dirty pans. If it weren’t for Jamie, I would never have thought of adding hard-boiled eggs, but they were fantastic. To lower FODMAP, simply omit the leeks.
portion size 4
raw material
- 2 pound potato Peel and cut into 2-inch cubes
- sea salt
- 2 big egg
- olive oil
- 1 Leek Cut in half and slice into thin slices (optional, see notes)
- 1 Big radish dice
- 1 cup coconut cream or a can of thicker full-fat coconut milk
- 3 spoon fresh lemon juice Start with 1 lemon
- 2 teaspoon Dijon mustard
- 5 ounce baby spinach
- 1/4 cup frozen peas
- 1 pound haddock Cod or hake fillets (skinless), cut into 1-inch pieces
- 1/4 cup chopped parsley divided into
instruct
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Preheat oven to 450 degrees Fahrenheit.
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Place the potatoes in a large pot of salted water and bring to a boil. Cook for 5 minutes, then carefully add the eggs. Cook for another 5-7 minutes, or until potatoes are tender. Remove eggs in a slotted spoon and set aside to cool.
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Drain the potatoes in a colander, shake off any excess water, and return to the pot. Coarsely mash potatoes with a fork or potato masher. Add 2 tablespoons olive oil and season to taste. Don’t worry if they look dry and crumbly, but feel free to add a little more stock! Set aside.
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When the hard-boiled eggs are cool enough, remove the shells and cut them into quarters.
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Meanwhile, in a large (12 to 15-inch) oven-safe skillet or casserole, heat 2 tablespoons olive oil over medium heat. Sauté leeks and carrots until soft, about 5 minutes. Stir in coconut cream and bring to a simmer. Remove from heat and add lemon juice, Dijon and ½ teaspoon salt. Stir in spinach until wilted. Then add the peas, fish, eggs and half the parsley. Spread the fish mixture evenly over the top, then cover with the potatoes, mashing them to completely cover the pie – the rustic and uneven the top will be, the crispier the pie will be. Drizzle the potatoes with a little olive oil.
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If your skillet is full, place it on a baking sheet. Place the fish pie, uncovered, in the oven and bake for 20 minutes, or until the potatoes are golden brown and bubbling on the sides. Remove from oven and let sit for 5 minutes before serving. Garnish with remaining parsley and enjoy!
If you make it, tag @phoebelapine and #feedmephoebe – I’d love to see it!
