Gluten-Free Mediterranean - Fish Pie

This Mediterranean twist on a classic fish pie is bursting with vibrant flavors, featuring a fragrant tomato-based sauce, olives, capers, and fresh herbs, all topped with a creamy mashed potato crust. It’s completely gluten-free and perfect for a comforting yet light meal.

🌿 Ingredients (Serves 4-6)

For the Fish Filling:

1 lb (450g) mixed fish (salmon, cod, haddock, or seabass), cut into chunks
1 cup cooked shrimp (optional)
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon smoked paprika
1 can (14 oz) chopped tomatoes
1 tablespoon tomato paste
½ cup vegetable or fish broth
¼ cup black or green olives, sliced
1 tablespoon capers (optional)
Salt & pepper, to taste
Juice of ½ lemon
Handful of fresh parsley or basil, chopped

For the Mashed Potato Topping:

2 lbs potatoes, peeled and chopped
2 tablespoons olive oil or dairy-free butter
¼ cup dairy-free milk (or regular milk)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon nutmeg (optional)

🔥 Instructions

1️⃣ Cook the Mashed Potato Topping

Boil potatoes in salted water until soft (about 15 minutes).
Drain and mash with olive oil, milk, salt, pepper, and nutmeg until smooth. Set aside.

2️⃣ Prepare the Mediterranean Fish Filling

Heat olive oil in a large pan over medium heat.
Sauté onions until soft, then add garlic, oregano, cumin, and paprika. Cook for 1 minute.
Stir in tomato paste, canned tomatoes, and broth. Simmer for 10 minutes, until slightly thickened.
Add olives, capers, lemon juice, and fresh parsley/basil. Season with salt & pepper.

3️⃣ Assemble the Pie

Preheat oven to 375°F (190°C).
Place fish chunks and shrimp in a baking dish and pour the Mediterranean sauce over them.
Spread the mashed potato topping evenly over the filling.

4️⃣ Bake & Serve