Parsnip and Celeriac-Topped Fish Pie
By OcadoLife
Published on 29 December 2022
Softly
sweet and earthy mash paired with an almond milk sauce makes for a lighter
twist on the classic.Time and servings
45 minsTotal time
4Servings
45 minsCooking time
Ingredients
- 450 g of parsnips, peeled and cut into chunks
- 2 tbsp of vegan margarine
- 2 tbsp of plain gluten-free flour
- 650 ml of unsweetened almond milk
- 1.5 lemons, zest & juiced
- 2 tbsp of capers
- 200 g of spinach
- 500 g of skinless salmon fillets, cut into 3cm chunks
- 180 g of raw prawns
- 350 g of celeriac, peeled and cut into chunks
- 20 g of dill, leaves finely chopped
- 500 g of smoked haddock, cut into 3cm chucnks
- 2 tbsp of extra virgin olive oil
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. Place the celeriac and parsnips into a pan of boiling water and cook until soft (about 15-20 mins).Step 2
While the mash is cooking, melt the vegan margarine in a pan on a medium heat and mix in flour. Add the almond milk a little at a time, whisking to get rid of any lumps. Cook, stirring, on a low heat until the sauce thickens (about 6 mins).Step 3
Remove from the heat and stir in the lemon zest, juice, dill and capers with some seasoning to taste.Step 4
Next, put the spinach in a large bowl and pour over some boiling water. Leave for 2 mins, then drain and rinse in cold water. Squeeze the spinach to remove excess water and place back into the bowl.Step 5
Add all the fish to the bowl too, followed by the sauce you made earlier, and gently stir it all together. Pour this into an ovenproof dish, roughly 22cm square.Step 6
When the celeriac and parsnips are done, drain and mash with the olive oil, salt and pepper. Now spread out over the fish mixture, using a fork.Step 7
Cook in the oven for 15 mins, remove and serve with steamed veg or a lovely green salad.