Nothing beats a creamy fish pie for some hearty comfort food on a cold winters night. Made with our Cheesy Quinoa Pastry, this is a truly wholesome meal.

Gluten Free

Makes 6 cups

Ingredients

2 teaspoons olive oil

2 teaspoons butter

1 small onion, chopped

2 teaspoons crushed garlic

1½ tablespoons Anything But Ordinary Plain Flour

250mls GF fish stock

300mls light thickened cooking cream (see note)

600g firm white fish fillets

1 cup of frozen peas

1 bunch chives, chopped

Handful of parsley, chopped

½ teaspoon ground salt

Ground pepper

Method

Grease a 2 litre capacity pie dish or baking tray. Cut the fish into bite size pieces.

Heat the oil and butter in a wide base saucepan or fry pan.

Add the onion and garlic and cook over medium heat for 5 minutes until soft, stirring every now and then. Add the flour, stir in and continue to cook for at least a minute.

Gradually add the stock while stirring and when smooth add the cream. Bring to a gentle simmer, stirring occasionally.

Add the peas, chives and parsley. Stir well.

Add the fish, stir to coat well then simmer for 2 minutes.

Take off the heat and season with salt and pepper.

Tip into prepared baking dish, cover with Cheesy Quinoa Pastry. Neaten the edges of the pastry and brush liberally with the beaten egg and water.

Cut a few slits with a knife for steam to escape. 

Bake for 35 minutes until the pastry becomes golden and crisp on the edge. Let rest for 10 minutes before serving.

Individual Fish Pies can also be made using 1 cup of filling for each pie.

Notes

Bulla Cooking Cream is used in this recipe. It doesn’t split when heated, thickens well and is GF.

See our Cheesy Quinoa Pastry recipe.

You Might Also Like THESE RECIPES