My Gluten & Dairy Free Fish Pie

Hello lovelies, with a lot of requests for a recipe when I posted on Instagram stories, I thought I would share the recipe – however there isn’t really any measurement and just made it up, and it was so delish!



Spring Onion
Fresh Chilli
Butternut Squash
1 can of Coconut milk
175 ml White Wine

Gluten Free Puff Pastry
1 Egg (for the egg wash if wanted or can do melted vegan butter)


  1. Chopped up the butternut squash into cubes and put in the oven for 30-45 minutes at 180*. Whilst thats cooking, in a pan fry off the garlic, onion, spring onion and chilli in olive oil. Let these soften.
  2. Take the puff pastry out of the fridge to get it to room temperature.
  3. Chop up the Leeks and Fennel and add to the pan. Let this sit until your butternut squash is done – so keep on a low heat, so your pan doesn’t over cook.
  4. add the butternut squash to the pan, with 175ml of white wine (perhaps pour yourself some whilst you are at it) and add the can of coconut milk.
  5. let this simmer and soak in for 5 minutes. (keep your oven on)
  6. when the vegetables look pretty much cooked, add a third or half to the tin/pie bowl of choice, depending how much there is. With each layer add some of the diced fish and then carry on the layered pattern.
  7. Finish the filling with salt, pepper and a sprinkle of dill.
  8. Roll out your pastry over the top of the tin to make sure the filling is covered. I chopped extra pieces off to fill the open areas and you can make it as decorative as you choose.
  9. finish with egg wash (whisked egg) or melted vegan butter over the top of the pastry.
  10. place in the over for 30-40 minutes!!!


We had ours with steamed broccoli, carrots and mash! Enjoy and I hope you like it x