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Seafood Pie (Gluten Free)

There is a twist to this seafood pie. This twist makes it easier and quicker to make and adds a new texture to the pie that makes it even better.

Instead of topping it with mash or sliced potatoes, I grated them and mixed them with seasoning and a good amount of Swiss Gruyere cheese. The cheese in the mix melts through the potato as it cooks while the sauce soaks into it from underneath, this gives a wonderful creamy cheesy potato topping under crispy crust bursting with the flavour of the garlic and melted Gruyere. I haven’t even gotten to the rich sauce the seafood is simmering in underneath.

Change the Gruyere to Cheddar if Gruyere is too expensive for you.

If you can afford it then add whatever seafood you like, I buy prawns in the Asian markets for a great price so tend to add them to dishes like this.




Allergens : Contains Lactose, Gluten Free

Seafood Mix – 250g – 300g

Cream – 250ml

Garlic Clove – 1

Medium Onion – 2

White wine (optional) – 75ml

Knorr Fish Stock Cube – 1/4

Black Pepper – 1/4 tsp

Medium Potato (I used rooster) – 3-4 (1 goes into the sauce)

Medium Carrot – 1

Baby Spinach leaves – 100g

Asparagus (optional) – 8 spears

Spring Onions (optional) – 4

Swiss Gruyere – 100 – 200g (I used 200g)



Getting Ready…You will need 1 veg chopping board (green), 1 grater, 1 medium saucepan or pan, 1 chopping knife and 1 office knife, 1 medium to small oven proof dish and 1 medium to large bowl to grate the spuds into.


Preheat your oven to 160c / GM3


Wash the spinach and allow to drain. If using the asparagus remove the bottom then cut into 1 inch pieces add this to the spinach, wash the spring onions, remove the tip and the root then slice into small rounds and add them too then set them aside for later.


Peel 1 onion, the carrots, garlic and 1 potato then chop them into a small dice, about half the size of a peanut will do.


Heat 2 tbsp of oil in the pot or pan then add the chopped veg, continue to fry on a medium heat for 5 or so minutes. You don’t want them to colour.


Add the spinach, asparagus and spring onion, mix for about 2 minutes until the spinach wilts.


Add the white wine if using it, allow to reduce (heating a liquid so some evaporates and the flavour concentrates and or thickens) for about 1 minute.


I like to sprinkle a little pepper from my mill around now, about 2 or 3 twists should do the trick. It is up to you if you want to add it to yours.


Pour the cream in then add the fish ensuring it is all roughly the same size, pop the 1/4 stock cube in as well. Give it a little stir but be gentle you don’t want to break up the fish.


Peel the rest of the spuds, you will have to judge how many you use as they vary so much in size, try 2 then add more if needed, you want the layer to be about 1/2 an inch thick, no more or it wont cook or end up absorbing all the sauce.


Give them a wash then grate into the bowl, when done grate the cheese into the same bowl.


Peel and slice the remaining onion, try to slice it as thinly as you possibly can then mix this into the bowl with the spuds and cheese.


Check your sauce, it should be simmering away.


Sprinkle a little salt and pepper (I like to use black pepper from a mill) then mix the whole lot up really well, I used gloves then got stuck in with my hands. Leave to one side.


At this stage the sauce should have reduced and thickened, if not then turn the heat up a little and let it boil until it thickens. You want it as thick as pancake batter or double cream.


Taste the sauce to make sure you are happy, if not add a little more seasoning but don’t go mad, remember the spuds will have loads of flavour too.


Pour the sauce into the oven proof bowl, fill about 2/3 up, more and it will bubble out the sides like my one did.


Using your clean or gloved hands add the potato and cheese mix to the top. Don’t push down, instead add it little by little dropping it gently on top of the sauce. This prevents splashes which could burn you and mess your kitchen.


Place in the middle of your oven for 30 to 40 minutes then turn the heat up to 180c or GM4 for a further 5 or until the top has browned slightly and turned crispy.


I hope you enjoy this dish as much as I did, if you spot any errors or omissions then please let me know. The same goes if you need something explained or have a question.

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