Prep time: 30 minutes
Cooking time: 40 minutes
For the pie:
16oz salmon fillet
16oz haddock fillet
4oz shrimp (optional)
15oz 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
1oz butter or dairy free margarine
1oz corn starch
Large handful of frozen peas
25oz seasoned mashed potato – skin on potatoes add an extra fiber boost!
14oz 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 365°F
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 shrimps and sprinkle over the chopped parsley.
4. The saucy bit - melt the butter in a small pan, stir in the corn starch 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 fiber and a lively injection of color!
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 fiber 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 fiber vegetable to be cooking with and will make your gut very grateful.