Dairy Free Fish Pie

As little one has a dairy free diet I try hard to get calcium into her meals by other means. I also want to give her a wide range of foods including different meat, vegetables and fish. Fish isn’t something we have often but it is definitely an ingredient I would like to use more. This week’s recipe uses one of the first recipes I posted… dairy free white sauce. You can find the link to that recipe here- Dairy Free White Sauce.

I topped my fish pie with puff pastry. Jus Rol ready rolled puff pastry is dairy, egg, soya and nut free and really easy to use. I used half a pack to top my pie and saved the other half to make a large vegetable tart. See my previous recipe here. Instead of using puff pastry you could top your pie with mashed potato, shortcrust pastry, grated sweet potato or potato slices.

For the white sauce:
40 g plain flour
40 g dairy free spread (I used Pure Sunflower Spread)
600 ml dairy free milk (I used Oatly)

For the pie:
3 fillets of white fish (I used haddock)
2 tsp parsley
400g (1 can) of butter beans, rinsed and drained
100g frozen mixed vegetables

For the top:
Half a pack of Jus Rol Ready rolled puff pastry
A tbsp dairy free milk (I used Oatly) to brush the top


1. Remove the pastry from the fridge to make it easier to handle and pre heat the oven to Gas Mark 6, 200 C.
2. In a pan, over a medium heat, bring the dairy free milk up to a simmer. Add the fish and parsley and poach until cooked through, about 8-10 minutes. Remove the fish, keeping to the side, using a slotted spoon. Pour the dairy free milk into a jug. This will be used to make the sauce.
3. Using the same pan, add the butter and heat until melted. Then chuck in the flour and stir until well combined. It should come together and start to look like a dough. Keep stirring whilst cooking for a minute. This is to cook out some of the flour taste. Remove from the heat a gradually pour in the milk. Keep stirring constantly to prevent lumps. Return to a low heat, flaking in the fish and adding the butter beans and vegetables, stirring whilst the sauce thickens.
4. Once the sauce has thickened, remove from the heat and pour into an oven proof dish. Unroll the pastry and cut out to fit the dish. I use the lid as a template.
5. Place the pastry onto the fish filling, creating a slit in the pastry with a knife to let the steam release whilst cooking. Using a pastry brush, brush the pastry with a little diary free milk to give the pastry a golden colour.
6. Pop in the oven and bake for 35-45 minutes until the filling is piping hot and the pastry is golden brown. Check the pie half way, if the pastry looks a done cover it with foil to prevent it from burning.
7. Remove carefully from the oven as it will be piping hot. I served with veggies and potato rosti.


To make the pie gluten free, swap plain flour for a gluten free flour and pastry for an alternative topping.
Bake the off cuts of pastry whilst cooking the pie. Dust with a little icing sugar and drizzle with honey for a sweet treat.

Important Bits

Dairy, egg, nut and soya free
Total make time an hour and a half
Makes 2 adult portions and 3/4 baby portions

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