Arrabawn Recipes

Fish Pie


This is my gluten free & low fat version of this classic.


350g salmon darne-skinned
350g haddock/cod/pollack darne-skinned
1 cup peeled prawns
500ml Arrabawn skimmed milk
5 black or pink peppercorns
2 bayleaves
1/4 tsp dried rosemary or dill
½ tsp dried or fresh parsley
½ tsp wholegrain mustard
1 dessertspoon cornflour
½ cup frozen petit pois or soya beans
¼ cup low fat cheddar or hard goats cheese
3 large potatoes
½ sweet potato or butternut squash
1 tsp turmeric*
½ cup Arrabawn slim milk
25g butter or 1 tablespoon extra virgin olive oil
Sea Salt & ground black pepper

  1. In a wide saucepan place the fish darnes, 500ml milk, peppercorns, bayleaves and cover with a circle of baking parchment. Simmer over low heat for 5 minutes.Do not overcook. Lift out fish into an ovenproof dish with a slotted spoon and sprinkle the prawns and peas on top. Set aside.
  2. Meanwhile boil the potatoes, turmeric and/or squash until cooked, strain and mash with the ½ cup skim milk, buter or oil, season and mix through half of the chosen cheese.
  3. Flavour the cooking milk from the fish pan with your remaining herbs, mustard and remove the bayleaves and peppercorns. Thicken with the cornflour which has been liquefied with a spoon of skim milk and whisk into the warm milk over a low heat.Stir for 2 minutes and pour the lovely sauce over your fish and vegetables.
  4. Cover with your potato topping and sprinkle the rest of the grated cheese for the finishing touch. Bake for 25 minutes until golden and serve.