Lactofree Fish Pie

Lactofree Fish Pie

1 h
The classic fish pie is a filling family favourite and makes for a wonderful dinner party dish. So why not ensure everybody can truly enjoy it to their hearts content? Our fish pie is made using our Arla lactose free ingredients to create a warming, hearty dish that everyone can enjoy.


Step 1
  • For the White Sauce: Place the Skimmed Lactofree® dairy drink into a pan with the bay, pepper, thyme and bring to a simmer, leave to infuse for ten minutes, then pass through a fine sieve.
Step 2
  • Melt the spreadable in a pan on a low heat, add the flour and cook for five minutes stirring regularly. Pour the Skimmed Lactofree® dairy drink little by little into the flour and spreadable mix stirring all the time. Have the heat on low so it doesn’t burn.
Step 3
  • Add the salt and pepper and bring to a slow simmer, cook for five minutes on a low heat, then turn the heat off and pass through a fine sieve to remove any lumps. Finally, put into a clean bowl, cover with cling film and cool in the fridge.
Step 4
  • For the White Wine Sauce: Melt the spreadable in a pan on a low heat, add the onion and continue to cook on a low heat with a lid for five minutes so they sweat and don’t colour.
Step 5
  • Remove the lid then add the white wine and reduce by two-thirds.
Step 6
  • Add the white sauce, mustard, cream and lemon juice, simmer for two minutes stirring all the time then turn off the heat.
Step 7
  • Place into a clean bowl and cover with cling film to stop skin forming and place in the fridge.
Step 8
  • For the Parsley Crumb Topping: Place the crumbs into a food mixer with the lemon zest, garlic, parsley, salt and pepper and then blitz till coarsely chopped, this will be no more than 20-30 seconds. Place into a bowl and add the semi-hard cheese.
Step 9
  • For the Mashed Potato: Place the 1 inch diced potato into a pan with the cold water and 8g salt. Place the pan onto the heat and bring to the boil.
Step 10
  • Turn the heat down and then simmer for 30 minutes then tip the potatoes into a colander to drain really well.
Step 11
  • Place the potatoes back in the pan and dry out on a low heat for 1 minute then add the spreadable.
Step 12
  • Mash the potato, adding the remaining salt, pepper and warm Lactofree® Skimmed to bring it together.
Step 13
  • Take the pan off the heat then add the nutmeg and egg yolks and mix together. Put the mash into a piping bag with a large star nozzle.
Step 14
  • Finishing the Pie - Method 1: Once the sauce is made you have two choices of heating the fish pie, depending on whether you are in a hurry or not, as one method is a lot quicker than the other. For the first method you can take the hot sauce then whilst it is simmering on the stove add the seasoned fish starting with the cod and monkfish. Cook this for 1 minute then add the salmon fillets and cook for 2 minutes further.
Step 15
  • When this is done add the sliced spring onions to warm through for a few seconds. Add the chopped chives and dill and place this into a suitable pie dish.
Step 16
  • Pipe on the warm mashed potato and sprinkle over the crumb topping. Bake in a 180°C oven for 15 minutes till the crumb is melted and golden in colour.
Step 17
  • Finishing the Pie - Method 2: For the second method you can prepare the pie ahead of time if you have other plans and want to serve this later in the day or night. Place the fish in the cold sauce and pipe on the potato, this can then be kept in the fridge till you want to serve it.
Step 18
  • Pull the pie from the fridge 60 minutes before you want to re-heat it, pre-heat the oven to 180°C, then add the crumb topping.
Step 19
  • Cook for 25 minutes. This will take longer as it will be heating from a cold temperature.

You can prepare this pie ahead of time and keep it chilled until you wish to eat it.


White Sauce
50 g
Plain flour
60 g
Milk Skimmed (Hot)
600 ml
Black pepper
12 g
Bay leaves
Thyme Springs
White Wine Sauce
35 g
White onions (Diced)
100 g
White wine
100 ml
White sauce
500 ml
English Mustard
2 g
100 ml
Lemon juice
30 ml
Parsley Crumb Topping
Lemon zest (Finely Grated)
Garlic (Finely Chopped)
Chopped fresh parsley
10 g
Olive oil
1 tbsp
Panko breadcrumbs
100 g
Arla® LactoFREE Cheddar (Grated)
35 g
Mashed Potato For The Topping
Warm water
1 litre
10 g
50 g
Milk (Skimmed)
100 ml
Peeled potatoes
500 g
Black pepper
Egg yolks
Nutmeg (To Taste)
To Finish The Pie
Salmon Fillet (Cut into 25g Pieces)
250 g
Pollock or MSC cod Fillet
Escalopes of monkfish Fillet (Cut into 25g Pieces)
Chopped chives
2 tbsp