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Parsnip and Celeriac-Topped Fish Pie

Parsnip and Celeriac-Topped Fish Pie

Brought to you by: OcadoLife
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Softly sweet and earthy mash paired with an almond milk sauce makes for a lighter twist on the classic.
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  • 350g celeriac, peeled and cut into chunks
  • 450g parsnips, peeled and cut into chunks
  • 2 tbsp vegan margarine
  • 2 tbsp plain gluten-free flour
  • 650ml unsweetened almond milk
  • 1½ lemons, zest & juiced
  • 20g dill, leaves finely chopped
  • 2 tbsp capers
  • 200g spinach
  • 500g skinless salmon fillets, cut into 3cm chunks
  • 500g smoked haddock, cut into 3cm chucnks
  • 180g raw prawns
  • 2 tbsp extra virgin olive oil


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.

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