Gluten Free Swede Topped Fish Pie - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-swede-topped-fish-pie

Posted On: 26th April 2016

Fish pie doesn't have to be topped with potatoes, why not make it lower calorie and carb by topping with swede, or even carrot or butternut squash, they all add so many nutrients to a dish. Packed with fish it a fabulous high protein dish which is naturally gluten free, we even made this one dairy free.

This recipe is...

Dairy Free, High Fibre, High Protein, Low Sugar, Slimming World Friendly

Ingredients

Filling
200g cod
200g salmon
200g prawns
2 hard boiled eggs
500ml fish stock
1 large leeks
100g peas
1/2tbsp parsley
Juice from half a lemon
100g plain soya yogurt

Topping
200g potato
300g swede
2tbsp plain soya yogurt

Preparation Time: 15 Mins
Cooking Time: 50 Mins

This recipe contains

Crustaceans, Egg, Fish, Soya

Method

1. Boil the swede and potato until soft and then mash with yogurt to make a smooth topping. In another pan put your eggs in boiling water and cook for 8 to 10 minutes until you have hard boiled eggs.

2. While the swede and potato are cooking, chop the cod and salmon into bitesize chunks and then fry in frying pan with fish stock until the fish is just cooked through.

2. Chop leeks and place into an oven proof dish along with parsley, peas and prawns.

3. Use a slotted spoon to remove fish from the stock, reserve quarter of the stock for later. Break fish over the leeks, prawns and peas and mix everything together in the dish.

4. Mix the yogurt, reserved stock and lemon juice together and pour over the fish. Chop the hard boiled eggs in half and lay yolk side up on top of the fish mix. Top with potato and swede mash and then place in oven on gas mark 4 for 30 mins or until browned.

Replace soya yogurt with regular natural yogurt

This recipe makes 2 servings
Nutritional info per serving

Calories	Carbs	Fibre	Fat	Sugar	Protein
587	44g	9g	15g	8g	77g