For dinner last night I decided to recreate my mum’s classic fish pie recipe, but a FODMAP friendly version. I don’t know about you, but now that the evenings are cold and dark, all I want to eat is big, hearty bowls of delicious food! And this is the perfect meal for a cosy wintry night in while trawling through lots of online stores and facing the Christmas shopping! On a side note I can’t believe it’s November already. Where does the time go?!
Now, for the fish pie, I sparked a bit of debate with my other half as he couldn’t believe I was boiling eggs to add to the mix. I put this question to the trusty Facebook/Instagram community, and it turns out most people add eggs! It was one of those moments where I thought people might think I was odd (this has happened before when I admitted that I loved having macaroni cheese with ketchup…) If you haven’t tried adding eggs to your fish pie, try the recipe below and let me know how you find it. I think it just adds a bit more protein, bulks out the pie (as fish is quite expensive as it is!) and adds another texture. The pie below is gluten free (as per all my recipes) and lactose free so it’s suitable for tricky tummies.
If you’re feeling more adventurous, you could also add king prawns to the pie mix. I do love prawns, but I don’t think they show off their full potential when hidden in a pie. Alternatively you may wish to add a bit of mustard (Dijon or English) to the sauce for a little added flavour.
- 300 g Fish pie mix (salmon, haddock & smoked pollock)
- 500 g Potatoes (maris piper)
- 25 g Butter (lactose free)
- 25 g Gluten free plain flour
- 400 ml Lactose free milk
- 15 g Curly leaf parsley (finely chopped)
- 2 Eggs
- 1 Juice of a lemon
- Green beans to serve
- Peel and chop your potatoes into small chunks and place in a pan of boiling water for 15-20 minutes (or until soft).
- While the potatoes are cooking, boil 2 eggs until they are hard boiled (6 - 8 minutes). Leave to cool.
- In a separate saucepan, add flour, butter and milk to make a white sauce. Simmer on a low heat, stirring continuously.
- Once the sauce has thickened, add the finely chopped parsley and lemon juice. Season well with salt and pepper.
- In a separate frying pan, add a little oil and fry the fish for a few minutes. Add the white sauce and the boiled eggs (cut into quarters).
- Mash the potatoes by adding a splash of milk and a knob of butter until soft and creamy.
- In a large ovenproof dish, pour the fish mixture and top with creamy mashed potato. Cook at gas mark 6 / 200 degrees for 20-25 minutes. Serve with green beans.
I served my pie with green beans, however any green vegetable would complement the fish. As always, let me know if you give it a go, it’s one of those classic recipes that everyone does slightly differently, so I’d love to know what you think.