Healthy fish pie (gluten and dairy free)

Serves: 2

Prep Time: 30 minutes


  • 2 x medium sized sweet potatoes
  • 1 tbs olive oil
  • 1 leek
  • 200ml coconut milk (make sure you get a good quality one!)
  • 1 tbs hot paprika
  • 2bs wholegrain mustard
  • 100g spinach
  • Large handful flat leaf parsley
  • 300g fish pie selection


  1. Peel and chop the sweet potatoes, then simmer for around 10 minutes until soft. Once cooked, drain them and allow the water to steam off.
  2. Place 1 tbs of olive oil in a pan on a medium heat. Finely chop the leek, and then fry for around 5 minutes until soft.
  3. Add the coconut milk, hot paprika, wholegrain mustard, spinach and parsley into the pan with the leeks and allow the sauce to reduce to the correct consistency, this should take around 10 minutes.
  4. Place grill on.
  5. Once the sauce is the desired consistency season it with pepper and add in the fish. Cook for 5 minutes.
  6. Mash the sweet potato.
  7. Place the fish and sauce mix into an oven proof dish then spoon over the sweet potato mash. Grill for 5 minutes until the sweet potato has just started to catch.
  8. Voilà! Serve with a green salad in the summer or green beans in the winter.

Healthy fish pie 3 Jennifer Medhurst NutritionHealthy fish pie 2 Jennifer Medhurst Nutrition

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