Fish pie with a cheesy gluten free crumble topping Gluten-free fish pie is the ultimate comfort food for the whole family to enjoy at dinner time. To give your gut some extra love, you can always add Jerusalem artichokes into the mash to make it even more fibre packed. Thank us later for this delicious, gut friendly take on a traditional dish.

Serves: 6

Prep time: 30 minutes

Cooking time: 40 minutes


For the pie:

450g salmon fillet

450g haddock fillet

120g prawns (optional)

425g whole milk or dairy free milk

½ a large onion sliced

4 grinds black pepper

2 bay leaves

Large pinch of salt

4 hard-boiled eggs quartered

1 tbsp. finely chopped parsley

30g butter or dairy free margarine

30g cornflour

Large handful of frozen peas

700g seasoned mashed potato – skin on potatoes add an extra fibre boost!

400g artichokes, Jerusalem variety if you can – boiled for 15 minutes

For the crunchy crumbly bit:

6 slices Genius white bread, whizzed to gluten free breadcrumbs

2tbs grated parmesan or mature cheddar cheese

3 grinds of black pepper

2 tbsp. extra virgin olive oil


1. Preheat the oven to 180°C

2. Arrange the fish fillets in the base of large ovenproof dish, and cover with milk. Sprinkle over the sliced onion, add the bay leaf and lightly season with a pinch of salt and some freshly ground black pepper. Cover the dish with foil and bake in the oven for approximately 20 minutes or until the fish is just cooked through.

3. Strain off the milk and keep for the sauce, then flake the fish into bite-size pieces and arrange in the base of a deep oven proof serving dish. Then add the eggs and prawns and sprinkle over the chopped parsley.

4. The saucy bit - melt the butter in a small pan, stir in the cornflour and remove from the heat. Bit by bit whisk in the fishy milk, being careful to whizz out any lumps before adding each splash of milk.

5. Put the pan back over a medium heat and stir until it comes to a boil and thickens. Taste and season as necessary, and then pour over the fish and eggs. Pop in the frozen peas to add some yummy fibre and a lively injection of colour!

6. Mix the mashed potato and boiled Jerusalem artichokes together and spoon over the fish mixture and spread with a fork until the fish is covered.

7. Mix the gluten free breadcrumbs, grated Parmesan and black pepper together and sprinkle evenly over the mashed potato. Drizzle olive oil over the pie.

8. Bake the pie for 20 minutes on a baking tray or until the potato and crumble is golden brown and crisp.

A side note on the joyous Jerusalem artichoke:
They contain inulin, a naturally occurring prebiotic fibre that contributes to normal gut function through more frequent bowel movements (put simply, it helps you go a bit more often, which is a very good thing!). They are a fantastic high fibre vegetable to be cooking with and will make your gut very grateful.