Fish Pie With Saffron Mash - Pure Free From

Fish Pie With Saffron Mash

Enhanced with cherry tomatoes and a hint of spicy harissa, this tasty, dairy-free fish pie is a little bit different. It’s topped with golden saffron mash – or use plain mash if you prefer.

Yields6 ServingsTotal Time1 hr 30 minsDifficultyIntermediate
Fish Pie with Saffron mash


 400 g Prepared Vegetablesbase/soffritto mix or see below
 100 ml Dry White Wine
 1 tbsp Plain Flour
 250 ml Hot Fish Stock
 2 tsp Harissa Paste(or to taste)
 150 g Cherry Tomatoeshalved
 600 g Fish Pie Mix(or skinned chopped fish of choice)
 100 g Small Prawns
 2 tbsp Parsleychopped
 Salt and Pepper
For The Saffron Mash
 1 kg Floury Potatoesie. King Edwards, Maris Pipers
 1 pinch Saffron Strands
 6 tbsp Oat Milk(or other plant-based milk)
Prepared Vegetables Mix
 1 Medium Onionchopped
 1 Medium Carrotchopped
 1 Celery Stickchopped



Peel the potatoes, cut into chunks and put into a large pan. cover with boiling water from the kettle. Bring up to a rolling boil, reduce the heat a little and cook for about 20 minutes or until the potatoes are completely soft.


Meanwhile, heat a small pan until hot, then take off the heat. add the saffron strands and leave them to toast gently in the residual heat, until cool. Tip into a small bowl and crush to a powder with a pestle or the end of a rolling pin. set aside.


While the potatoes are cooking, heat 2 tbsp pure buttery taste in a large saucepan over a medium heat. add the chopped vegetables and a pinch of salt and pepper. when sizzling, cover the pan and lower the heat. Let the veg sweat for about 10 minutes, stirring once or twice.


Add the white wine to the veg pan and let it bubble, uncovered, for about 5 minutes until most of the liquid has evaporated. stir in the flour and cook for a further 2 minutes. add the hot fish stock, stir well and bring up to a simmer. Add the harissa and cherry tomatoes and stir. Take off the heat, taste and add a little more salt and pepper if needed. set aside.


Preheat the oven to 200c/fan 180c/gas 6.


Drain the potatoes and leave to steam in a colander for a few minutes. put 3 tbsp pure buttery taste and the oat milk into the hot potato pan. Add the crushed saffron and some salt and pepper. put over a gentle heat until the pure buttery taste has melted. Take off the heat and put the hot potatoes back into the pan. mash thoroughly until smooth and golden.


Stir the fish pie mix, prawns and parsley into the veg and tomato mix and transfer to an oven dish. spoon the saffron mash on top in dollops then smooth out and shape with a fork or knife. Bake for about 30 minutes until the mash is starting to colour and the filling is bubbling up around the edges.


Serve with green veg such as broccoli or peas.