alive logo

Curried Fish Pie

Serves 8.


    Curried Fish Pie

    Food is my life. I love sweet potatoes. Jamie Oliver is my secret boyfriend. Okay, so the first two are true. But I do rely on Jamie occasionally for some culinary inspiration. This fish pie was inspired by Jamie and lightened up by yours truly. It’s super easy to make and oh so tasty. A great potluck item, this shareable main dish pairs well with a salad or some green beans.


    This fish pie freezes well, so feel free to make a few smaller versions and store.


    Curried Fish Pie


    • 1 red onion, diced
    • 2 garlic cloves, minced
    • 1/2 in (1.25 cm) piece ginger root, peeled and minced
    • 2 Tbsp (30 mL) coconut oil, melted, plusextra for basting
    • 1 Tbsp (15 mL) turmeric
    • 1 Tbsp (15 mL) curry powder
    • 1 Tbsp (15 mL) fenugreek
    • 1/2 cup (125 mL) coconut milk
    • 2 tomatoes, seeded and chopped
    • 2 handfuls of spinach
    • 1 1/2 lb (750 g) large salmon fillet, skinned and cut into cubes
    • 2 organic eggs, hard-boiled and sliced
    • 12 raw prawns, peeled and deveined
    • 2 large Yukon Gold potatoes and 1 large jewel yam or sweet potato, boiled and mashed


    Per serving:

    • calories390
    • protein29g
    • fat23g
      • saturated fat14g
      • trans fat0g
    • carbohydrates18g
      • sugars5g
      • fibre3g
    • sodium112mg



    Preheat oven to 350 F (180 C).


    Sauteu0301 onion, garlic, and ginger in oil. Add spices and heat gently for 2 minutes. Add coconut milk, tomatoes, and spinach. Pour into large oven-safe dish. Add salmon, eggs, and prawns. Make sure everything is evenly distributed.


    Add (using pastry bag, if possible) mashed potato mixture. Baste with coconut oil. Bake for 40 minutes, until bubbling goodness. Let sit for 5 minutes before serving.


    Like this recipe?

    This recipe is part of the Crowd-Pleasing Potluck Dishes collection.



    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.