Brought to you by Knorr. This healthy take on a traditional fish pie by Lisa Roukin is not only wheat and gluten free, but also tastes amazing.

PREP: 60 mins
COOK: 40 mins
SERVES: 6

INGREDIENTS:

6 potatoes, peeled and cut into quarters (Maris piper)
500g cod, no skin (cut into medium pieces)
500g salmon, no skin, remove dark flesh (cut into medium pieces)
1 large leek, sliced (keep 1⁄4 layer of leek to wrap the bouquet garni)
a few sprigs of dill
1 onion, quartered
1 large bunch of dill
1⁄2 celery stalk
6 tbsp. coconut oil, mild & odourless
3 large eggs, boiled cut into quarters
700ml almond milk, unsweetened
1-2 Knorr Fish Stock Cubes
3 tbsp. cornflour
1⁄4 tsp. ground nutmeg
white pepper
garlic granules

METHOD:

Preheat the oven to 375°F, gas mark 5, 190°C (170°C fan-assisted)

Peel the potatoes and cut into quarters, and place in a large saucepan. Cover with cold, salted water. Bring to the boil, then reduce to medium heat and cook for 18-20 minutes until tender. Drain and leave to dry in a colander.

Boil the eggs, peel and cut into quarters. Set aside.

In a large non-stick frying pan, add 1 tbsp. coconut oil and sauté the sliced leeks until soft. Season with white pepper and garlic granules then transfer to a bowl with a little finely chopped dill.

To make the bouquet garni, place the large bunch of dill in the middle of the celery stalk, wrap in a small layer of leek, and tie with
string.

Place a large non-stick frying pan on the stove add the almond milk, bouquet garni and the onion quarters bring to a boil, then reduce the heat and insert the fish pieces and and cook 5 -8 minutes. With a slotted spoon, lift the fish onto a plate.

Remove the pan from the heat and let the almond milk infuse for 10 minutes then discard the onion and bouquet garni and strain the milk through a sieve into a large bowl or jug and set aside.

To make the creamy sauce - in a large saucepan heat 3 tbsp. coconut oil (odorless) with 3 tbsp. corn flour, when it starts to thicken, remove from the heat.

Place the saucepan back on the heat over a medium/high heat. Gradually whisk the strained almond milk into the saucepan, when you have added all the almond milk add 1-2 Knorr Fish Stock Cubes. Keep whisking and a smooth sauce will come together, and the sauce thickens. Season generously with white pepper, and nutmeg. Add the sautéed leeks to the sauce.

To make the potato topping of the fish pie, mash the potatoes until smooth (you can use a potato ricer). Add 2 tbsp. coconut oil (odorless) and white pepper. Check at this point for seasoning.

In a large ovenproof dish (I used a dish 23cm x 23cm, 7cm high), flake the fish into chunky pieces. Place in the base of the dish.

Pour over the creamy sauce, and arrange eggs around the dish. Cover with the mashed potato, and smooth out and run the tip of a fork up and down the pie to create a nice topping. Bake the pie in the preheated oven for 40 minutes, or until the top is slightly golden. Leave to stand 10 minutes before serving.

LISA’S TOP TIP - Healthy eating doesn't mean giving up on family favourites. If you are vegetarian or vegan, try substituting with beans, lentils, cauliflower or broccoli for the fish.

DISCLAIMER: Great care has been taken to ensure that the ingredients proposed in this recipe are suitable for a coeliac diet. However, we encourage you to check the back-of-pack of all ingredients you use, as recipes may change and we cannot guarantee that your ingredients are gluten free.

Are you brave enough to try this mac and cheese pizza? bit.ly/2s0Gb0B

Are you brave enough to try this mac and cheese pizza? bit.ly/2s0Gb0B