33+ Delicious Dairy-Free Fish Pie Recipes to Try Today

Fish pie is a beloved comfort food, cherished for its rich, creamy filling and flaky crust.

But for those who are lactose intolerant, vegan, or simply looking to cut back on dairy, finding a satisfying dairy-free version can sometimes feel challenging.

That’s where creativity in the kitchen comes into play! With the right ingredients, you can enjoy a delicious, dairy-free fish pie without compromising on flavor or texture.

In this article, we’ll explore over 33 amazing dairy-free fish pie recipes that cater to different tastes, dietary needs, and cooking styles.

From hearty seafood pies to lighter, vegetable-infused variations, these recipes will satisfy your cravings for a comforting meal while staying true to your dietary preferences.

33+ Delicious Dairy-Free Fish Pie Recipes to Try Today

Whether you’re avoiding dairy for health reasons or simply looking to try something new, these 33+ dairy-free fish pie recipes will inspire you to create comforting meals full of flavor.

With a range of ingredients from fresh seafood to plant-based creams, you can enjoy the classic fish pie in a way that suits your dietary needs.

Each recipe offers a delicious alternative to traditional fish pies, ensuring that no one has to miss out on the warmth and satisfaction that comes from a hearty, home-cooked fish pie.

So, grab your apron and get ready to explore these fantastic dairy-free fish pie recipes that everyone can enjoy!

Creamy Dairy-Free Salmon and Leek Pie

This dairy-free salmon and leek pie is a comforting and hearty dish with tender salmon fillets, sautéed leeks, and a rich, dairy-free creamy sauce. It’s perfect for a cozy dinner and features a flakey, golden crust that complements the creamy filling. Whether you’re dairy-free or simply looking for a lighter version of a classic, this recipe won’t disappoint.

Ingredients:

• 500g fresh salmon fillets, skin removed and cut into chunks
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 leeks, sliced
• 2 garlic cloves, minced
• 1 ½ cups dairy-free milk (almond or oat milk works well)
• 2 tablespoons dairy-free butter
• 1 ½ tablespoons flour (use gluten-free flour if needed)
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley, chopped (optional)
• 1 sheet of dairy-free puff pastry

Instructions:

1. Preheat the oven to 180°C (350°F).
2. In a large pan, heat olive oil over medium heat and sauté the onion and garlic until soft, about 5 minutes.
3. Add the leeks and cook for another 5-7 minutes until softened.
4. In a separate pan, melt the dairy-free butter and whisk in the flour. Cook for 1-2 minutes, then slowly add the dairy-free milk, whisking to avoid lumps. Bring to a simmer until the sauce thickens, around 5 minutes.
5. Stir in Dijon mustard, salt, pepper, and the salmon chunks. Simmer for 3-4 minutes until the salmon is cooked through.
6. Add the cooked leek mixture to the sauce and stir in fresh parsley.
7. Transfer the filling into a pie dish. Roll out the puff pastry and cover the pie dish, trimming any excess pastry. Cut small slits in the top to allow steam to escape.
8. Bake for 25-30 minutes or until the pastry is golden and crisp.

This dairy-free salmon and leek pie is a deliciously creamy alternative to traditional fish pies. The richness of the salmon combined with the silky dairy-free sauce provides a satisfying meal. It’s an ideal dish for a family dinner or special occasion. The flakey pastry adds the perfect crunch, and with its wholesome ingredients, this recipe can easily become a staple for dairy-free households.

Dairy-Free Cod and Potato Pie

This dairy-free cod and potato pie is a hearty and satisfying dish that offers a balanced combination of flavors. The cod is tender and flaky, paired with creamy mashed potatoes and a dairy-free sauce. It’s perfect for a weeknight meal or a Sunday roast, and the flavors only improve as the pie cools, making it ideal for leftovers as well.

Ingredients:

• 500g cod fillets, skin removed and cut into chunks
• 3 large potatoes, peeled and chopped
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup dairy-free cream (coconut cream or soy cream)
• 1 cup vegetable broth
• 2 tablespoons dairy-free butter
• Salt and pepper to taste
• Fresh dill, chopped
• 1 sheet of dairy-free shortcrust pastry

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Boil the potatoes in salted water until soft, about 15-20 minutes. Drain, mash them with dairy-free butter, and season with salt and pepper. Set aside.
3. In a pan, heat olive oil over medium heat and sauté the onion and garlic until soft and fragrant, around 5 minutes.
4. Add the cod to the pan and cook for 4-5 minutes until the fish is opaque and cooked through.
5. In a separate saucepan, heat the vegetable broth and dairy-free cream over medium heat. Bring to a simmer and cook for 5 minutes until the sauce thickens slightly.
6. Add the cooked onion, garlic, and cod mixture to the sauce. Stir in the fresh dill and adjust seasoning with salt and pepper.
7. Transfer the cod mixture into a pie dish. Spread the mashed potatoes evenly on top.
8. Cover the pie with the shortcrust pastry, trim the edges, and make a few slits in the top to allow steam to escape.
9. Bake for 25-30 minutes, or until the pastry is golden and crispy.

The cod and potato pie is a simple, hearty comfort food that will satisfy your taste buds. The mashed potatoes provide a creamy texture while the cod remains tender and flavorful. Combined with the rich dairy-free cream sauce, it’s a wholesome and filling meal. Serve it alongside a light salad for a complete dinner or enjoy it on its own for a comforting treat.

Dairy-Free Smoked Haddock and Spinach Pie

For those who enjoy the smoky flavor of haddock, this dairy-free smoked haddock and spinach pie is the perfect meal. With a creamy dairy-free filling and a crisp pastry crust, this pie is bursting with flavor from the smoked haddock and fresh spinach. It’s a delicious way to enjoy seafood in a comforting pie form, all without the use of dairy.

Ingredients:

• 400g smoked haddock fillets, skin removed and cut into chunks
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 cups fresh spinach, chopped
• 1 ½ cups dairy-free milk (oat or almond milk)
• 2 tablespoons dairy-free butter
• 1 ½ tablespoons flour (use gluten-free if preferred)
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 sheet of dairy-free puff pastry

Instructions:

1. Preheat the oven to 180°C (350°F).
2. In a large pan, heat olive oil over medium heat and sauté the onion and garlic for 5 minutes until soft.
3. Add the spinach to the pan and cook until wilted, about 3 minutes. Remove from the heat and set aside.
4. In a separate pan, melt the dairy-free butter, then whisk in the flour. Cook for 1-2 minutes, then gradually add the dairy-free milk, whisking continuously. Bring the mixture to a simmer until it thickens, around 5 minutes.
5. Stir in the smoked haddock, smoked paprika, salt, and pepper. Add the cooked spinach mixture and combine everything together.
6. Transfer the filling into a pie dish and top with the dairy-free puff pastry. Cut a few slits in the top to allow steam to escape.
7. Bake for 25-30 minutes or until the pastry is golden and the filling is bubbling.

This dairy-free smoked haddock and spinach pie combines the bold flavors of smoked haddock with the freshness of spinach in a creamy, dairy-free sauce. The result is a savory and satisfying pie that will delight any seafood lover. The golden puff pastry adds a crisp contrast to the creamy filling, making each bite a perfect balance of flavors. Whether you’re making it for a family dinner or a special gathering, this pie will be sure to impress.

Dairy-Free Fish and Sweet Potato Pie

This dairy-free fish and sweet potato pie is a delightful twist on the traditional fish pie, using sweet potatoes to create a naturally creamy topping. Packed with white fish, such as cod or haddock, and surrounded by a rich dairy-free sauce, this pie is a delicious and healthy option for those avoiding dairy. The sweet potatoes add a touch of sweetness and creaminess, creating a perfect balance with the savory fish filling.

Ingredients:

• 500g white fish fillets (such as cod or haddock), skin removed and cut into chunks
• 3 medium sweet potatoes, peeled and chopped
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup dairy-free milk (almond or oat milk works well)
• 2 tablespoons dairy-free butter
• 2 tablespoons flour (gluten-free if needed)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Boil the sweet potatoes in salted water for about 15 minutes, or until tender. Drain, mash with dairy-free butter, and set aside.
3. Heat the olive oil in a large pan over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
4. Add the fish fillets and cook for 5-7 minutes until the fish is opaque and flakes easily. Season with salt, pepper, and dried thyme.
5. In a separate saucepan, melt the dairy-free butter and whisk in the flour. Cook for 1-2 minutes, then slowly add the dairy-free milk, whisking to avoid lumps. Bring to a simmer until the sauce thickens, about 5 minutes.
6. Combine the fish and onion mixture with the creamy sauce, then transfer the filling to a pie dish.
7. Spread the mashed sweet potatoes on top of the filling, smoothing them out with a spatula.
8. Bake the pie for 20-25 minutes, until the top is slightly golden and the filling is bubbling.

This dairy-free fish and sweet potato pie is a comforting and satisfying meal that offers a unique combination of flavors. The creamy sweet potato topping perfectly complements the tender fish, while the rich dairy-free sauce adds a layer of depth to the dish. Ideal for those looking for a lighter, dairy-free alternative to traditional fish pies, this recipe can easily become a weeknight favorite or a special occasion dish. The natural sweetness of the potatoes paired with the savory fish makes this pie irresistible.

Dairy-Free Tuna and Pea Pie

This dairy-free tuna and pea pie is a flavorful and wholesome dish that combines the richness of canned tuna with the sweetness of peas, all enveloped in a creamy, dairy-free sauce. The buttery dairy-free crust makes it even more comforting. This pie is a quick and easy meal for busy nights, offering both simplicity and delicious taste in every bite.

Ingredients:

• 2 cans of tuna in brine, drained and flaked
• 1 cup frozen peas
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup dairy-free milk (soy or oat milk)
• 1 tablespoon dairy-free butter
• 2 tablespoons flour (use gluten-free flour if needed)
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 sheet of dairy-free puff pastry

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Heat olive oil in a pan over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
3. Stir in the frozen peas and cook for another 2-3 minutes until heated through.
4. In a separate saucepan, melt the dairy-free butter and whisk in the flour. Cook for 1-2 minutes, then slowly add the dairy-free milk, whisking continuously to prevent lumps. Let the sauce simmer for 5 minutes until it thickens.
5. Stir in the Dijon mustard, salt, pepper, and flaked tuna. Combine well and cook for an additional 3-4 minutes, ensuring the mixture is heated through.
6. Transfer the filling into a pie dish and cover with the dairy-free puff pastry. Trim the edges and cut a few slits in the top to allow steam to escape.
7. Bake for 25-30 minutes, or until the pastry is golden and crisp.

This dairy-free tuna and pea pie is a quick, easy, and comforting meal perfect for busy weeknights. The combination of flaked tuna, sweet peas, and a rich dairy-free sauce creates a dish that is both filling and satisfying. The buttery puff pastry crust adds a delightful crunch, making every bite enjoyable. This recipe is perfect for a family dinner or for those looking for a no-fuss, dairy-free comfort food option.

Dairy-Free Seafood Medley Pie

This dairy-free seafood medley pie is a luxurious and flavorful dish that brings together an assortment of seafood, including shrimp, scallops, and white fish, all in a velvety dairy-free sauce. The seafood is complemented by a golden, flaky pastry, making this pie perfect for special occasions or whenever you’re craving something decadent yet dairy-free.

Ingredients:

• 300g mixed seafood (shrimp, scallops, white fish)
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup dairy-free cream (coconut or oat cream)
• 1 cup vegetable broth
• 2 tablespoons dairy-free butter
• 2 tablespoons flour (gluten-free flour if preferred)
• 1 teaspoon lemon zest
• Salt and pepper to taste
• 1 tablespoon fresh dill, chopped (optional)
• 1 sheet of dairy-free puff pastry

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Heat olive oil in a pan over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
3. Add the seafood mixture to the pan and cook for 3-4 minutes until the shrimp is pink and the scallops are opaque.
4. In a separate saucepan, melt the dairy-free butter, then whisk in the flour and cook for 1-2 minutes. Gradually add the vegetable broth and dairy-free cream, whisking continuously to avoid lumps. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken.
5. Stir in the lemon zest, salt, pepper, and fresh dill. Pour the seafood mixture into a pie dish.
6. Roll out the puff pastry and place it over the seafood filling. Trim the edges and make a few slits in the top to allow steam to escape.
7. Bake for 25-30 minutes, until the pastry is golden and puffed up.

This dairy-free seafood medley pie is a sophisticated yet comforting dish that’s perfect for seafood lovers. The medley of shrimp, scallops, and white fish adds depth to the flavor, while the creamy dairy-free sauce ties everything together beautifully. With a flaky puff pastry crust, this pie is an indulgent treat that works well for special occasions or a lavish dinner. The fresh dill and lemon zest add a fresh burst of flavor, making this pie both rich and refreshing.

Dairy-Free Smoked Salmon and Spinach Pie

This dairy-free smoked salmon and spinach pie is an elegant and flavorful dish that combines the richness of smoked salmon with the earthiness of spinach. The creamy, dairy-free sauce brings everything together, creating a luxurious filling that’s both savory and satisfying. With a crisp, golden pastry crust, this pie makes a perfect light dinner or a show-stopping addition to any gathering.

Ingredients:

• 200g smoked salmon, flaked into chunks
• 200g fresh spinach, washed and chopped
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup dairy-free milk (such as oat or almond milk)
• 1 tablespoon dairy-free butter
• 2 tablespoons flour (use gluten-free flour if needed)
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 sheet of dairy-free puff pastry
• 1 tablespoon fresh dill, chopped (optional)

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Heat the olive oil in a large pan over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
3. Add the spinach and cook for 3-4 minutes, until wilted. Season with salt and pepper, then set aside.
4. In a separate saucepan, melt the dairy-free butter, then whisk in the flour. Cook for 1-2 minutes, then slowly add the dairy-free milk, whisking continuously to avoid lumps. Cook until the sauce thickens, about 5 minutes.
5. Stir in the Dijon mustard, then add the smoked salmon and spinach. Combine well, adjusting the seasoning with salt and pepper if needed.
6. Transfer the filling to a pie dish and cover with the dairy-free puff pastry. Trim the edges and cut a few slits in the top to allow steam to escape.
7. Bake for 20-25 minutes, or until the pastry is golden and the filling is bubbling.

This dairy-free smoked salmon and spinach pie is an indulgent, comforting meal that’s both light and filling. The smoky richness of the salmon pairs perfectly with the creamy dairy-free sauce, while the spinach adds a fresh and earthy flavor. The puff pastry crust provides a satisfying crunch, completing the dish beautifully. Whether you’re hosting a dinner party or preparing a cozy meal at home, this pie is sure to impress and satisfy everyone, even those with dietary restrictions.

Dairy-Free Chicken and Leek Pie

This dairy-free chicken and leek pie is a hearty and comforting dish, perfect for chilly evenings. The tender chicken, aromatic leeks, and rich dairy-free sauce come together to create a mouthwatering filling. With a crisp and flaky dairy-free pastry, this pie is a wonderful alternative to the traditional chicken pie, making it ideal for those avoiding dairy but still craving something satisfying.

Ingredients:

• 500g boneless, skinless chicken breast, cut into bite-sized pieces
• 2 leeks, cleaned and sliced
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 cup dairy-free milk (such as oat or almond milk)
• 1 tablespoon dairy-free butter
• 2 tablespoons flour (use gluten-free flour if preferred)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 sheet of dairy-free puff pastry

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Heat the olive oil in a large pan over medium heat. Add the garlic and leeks, cooking for 5 minutes until softened.
3. Add the chicken pieces to the pan and cook for 5-7 minutes until browned on all sides. Season with salt, pepper, and thyme.
4. In a separate saucepan, melt the dairy-free butter and whisk in the flour. Cook for 1-2 minutes, then slowly add the dairy-free milk, whisking continuously to prevent lumps. Simmer for about 5 minutes until the sauce thickens.
5. Combine the chicken and leek mixture with the dairy-free sauce, stirring well. Adjust the seasoning with more salt and pepper if necessary.
6. Transfer the filling to a pie dish and cover with the dairy-free puff pastry. Trim the edges and cut a few slits in the top.
7. Bake for 20-25 minutes, or until the pastry is golden and crisp.

This dairy-free chicken and leek pie is a perfect comfort food option for those seeking a rich and satisfying meal without dairy. The tender chicken and leeks are enveloped in a creamy, dairy-free sauce that makes every bite a delight. The golden, flaky pastry adds a wonderful texture, making this dish the ultimate comforting meal for any time of year. It’s a fantastic option for family dinners or as part of a festive spread.

Dairy-Free Prawn and Broccoli Pie

This dairy-free prawn and broccoli pie is a delightful combination of succulent prawns, fresh broccoli, and a velvety dairy-free sauce. The combination of flavors and textures makes this pie a light yet filling dish that’s perfect for any occasion. The crispy, golden pastry adds the perfect finishing touch, ensuring a satisfying bite with every forkful.

Ingredients:

• 300g prawns, peeled and deveined
• 1 small broccoli, cut into florets
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup dairy-free milk (such as coconut or oat milk)
• 1 tablespoon dairy-free butter
• 2 tablespoons flour (use gluten-free flour if necessary)
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 sheet of dairy-free puff pastry

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Steam the broccoli florets until just tender, about 4-5 minutes. Set aside.
3. Heat the olive oil in a pan over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
4. Add the prawns to the pan and cook for 3-4 minutes until pink and cooked through. Season with salt, pepper, and dried basil.
5. In a separate saucepan, melt the dairy-free butter and whisk in the flour. Cook for 1-2 minutes, then slowly add the dairy-free milk, whisking to prevent lumps. Let the sauce simmer for 5 minutes until thickened.
6. Stir in the cooked prawns and steamed broccoli, mixing well. Adjust seasoning with more salt and pepper if needed.
7. Transfer the filling into a pie dish and cover with the dairy-free puff pastry. Trim the edges and cut a few slits in the top.
8. Bake for 20-25 minutes, or until the pastry is golden and crisp.

This dairy-free prawn and broccoli pie is a light and flavorful option that is perfect for seafood lovers. The prawns are tender and sweet, while the broccoli adds a refreshing crunch. The creamy dairy-free sauce brings everything together, and the crisp puff pastry crust provides a satisfying texture. Ideal for a weeknight dinner or a special occasion, this pie is sure to become a favorite among dairy-free eaters and seafood enthusiasts alike.

Dairy-Free Mushroom and Potato Pie

This hearty and comforting dairy-free mushroom and potato pie is a deliciously rich dish that’s perfect for colder months. The earthy mushrooms and creamy, velvety potatoes come together in a flavorful dairy-free sauce that’s both satisfying and wholesome. The flaky pastry adds a delightful texture, making this pie a perfect option for a filling dinner or a family meal.

Ingredients:

• 400g mixed mushrooms, sliced
• 3 medium potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup dairy-free milk (such as oat or almond milk)
• 1 tablespoon dairy-free butter
• 2 tablespoons flour (use gluten-free flour if needed)
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1 sheet of dairy-free puff pastry

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Cook the diced potatoes in boiling salted water for 10-12 minutes until tender. Drain and set aside.
3. Heat olive oil in a large pan over medium heat. Add the onions and garlic, cooking until softened, about 5 minutes.
4. Add the sliced mushrooms to the pan and cook for 7-10 minutes until tender and any moisture has evaporated.
5. In a separate saucepan, melt the dairy-free butter and whisk in the flour. Cook for 1-2 minutes, then slowly add the dairy-free milk, whisking to avoid lumps. Simmer for about 5 minutes, until thickened.
6. Stir in the cooked potatoes, mushrooms, and thyme, and combine until everything is well-coated in the sauce. Season with salt and pepper.
7. Transfer the filling to a pie dish and cover with the dairy-free puff pastry. Trim the edges and cut a few slits in the top to allow steam to escape.
8. Bake for 20-25 minutes, or until the pastry is golden and crispy.

This dairy-free mushroom and potato pie is a comforting dish that brings together earthy mushrooms and tender potatoes in a creamy, rich sauce. The dairy-free puff pastry provides a satisfying crunch, making this pie perfect for those looking for a hearty and flavorful plant-based option. Whether served as a main dish for dinner or as part of a larger meal, this pie is sure to please all palates, even those who aren’t strictly dairy-free.

Dairy-Free Beef and Carrot Pie

This dairy-free beef and carrot pie is a savory and satisfying dish that’s packed with flavor. Tender chunks of beef are slow-cooked to perfection with sweet carrots in a rich, dairy-free gravy. Encased in a golden, flaky pastry, this pie is a comforting and wholesome meal that will keep you coming back for more. It’s a great choice for a family dinner or a special occasion.

Ingredients:

• 500g lean beef stew meat, cubed
• 3 large carrots, peeled and sliced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups beef broth (or vegetable broth for a lighter option)
• 1 tablespoon tomato paste
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon cornflour (optional, for thickening)
• 1 sheet of dairy-free puff pastry

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Heat olive oil in a large pan over medium-high heat. Brown the beef cubes in batches, ensuring they are seared on all sides. Remove the beef and set aside.
3. In the same pan, add the onions and garlic, cooking until softened, about 5 minutes.
4. Return the beef to the pan and add the carrots, beef broth, tomato paste, rosemary, thyme, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 1-1.5 hours until the beef is tender.
5. If the mixture is too thin, dissolve the cornflour in a small amount of water and stir into the filling to thicken it. Continue cooking for another 5 minutes.
6. Transfer the beef and carrot mixture into a pie dish and cover with the dairy-free puff pastry. Trim the edges and cut a few slits in the top.
7. Bake for 25-30 minutes, or until the pastry is golden and crisp.

This dairy-free beef and carrot pie is a heartwarming dish that combines tender beef, sweet carrots, and a rich gravy all encased in a flaky pastry. The slow-cooked beef provides a depth of flavor that pairs perfectly with the earthy herbs. The creamy texture of the filling, without any dairy, ensures a satisfying meal for all. Whether it’s a Sunday dinner or a special celebration, this pie is sure to be a hit with both dairy-free eaters and meat lovers alike.

Dairy-Free Sweet Potato and Kale Pie

This dairy-free sweet potato and kale pie offers a healthy, vibrant twist on a classic comfort dish. The creamy mashed sweet potatoes paired with the earthy kale create a wholesome filling, while a savory dairy-free sauce ties everything together. Enveloped in a golden, flaky pastry, this pie makes a perfect vegetarian meal that’s hearty enough to satisfy.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 200g kale, chopped
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup dairy-free milk (such as oat or almond milk)
• 1 tablespoon dairy-free butter
• 2 tablespoons flour (use gluten-free flour if needed)
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 sheet of dairy-free puff pastry

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Boil the sweet potatoes in salted water for 10-12 minutes until soft. Drain and mash with a fork or potato masher. Set aside.
3. Heat the olive oil in a pan over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
4. Add the kale to the pan and cook for 3-4 minutes until wilted. Season with salt and pepper.
5. In a separate saucepan, melt the dairy-free butter and whisk in the flour. Cook for 1-2 minutes, then slowly add the dairy-free milk, whisking to avoid lumps. Simmer for 5 minutes until thickened.
6. Stir the mashed sweet potatoes, kale mixture, and cumin into the sauce. Adjust seasoning with more salt and pepper if needed.
7. Transfer the filling to a pie dish and cover with the dairy-free puff pastry. Trim the edges and cut a few slits in the top to allow steam to escape.
8. Bake for 20-25 minutes, or until the pastry is golden and crisp.

This dairy-free sweet potato and kale pie is a nourishing and flavorful dish that makes a perfect vegetarian option. The sweetness of the mashed sweet potatoes pairs wonderfully with the savory kale, creating a balanced and hearty filling. The creamy dairy-free sauce ties everything together, and the flaky puff pastry adds a delightful crunch. Ideal for a weeknight meal or as a special treat for guests, this pie is both comforting and wholesome.

Dairy-Free Chickpea and Spinach Pie

A perfect combination of nutritious chickpeas and fresh spinach, this dairy-free chickpea and spinach pie is packed with protein, fiber, and flavor. The creamy, dairy-free filling is enveloped in a flaky pastry crust, making it a wholesome, hearty meal. It’s an excellent option for those seeking a meatless dish without sacrificing taste or satisfaction. Whether served as a main course or a side, this pie is sure to impress.

Ingredients:

• 1 can (400g) chickpeas, drained and rinsed
• 200g fresh spinach
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 cup dairy-free cream (such as coconut cream)
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 sheet dairy-free puff pastry

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Heat olive oil in a large pan over medium heat. Add the onion and garlic and sauté for about 5 minutes until softened.
3. Add the spinach to the pan and cook until wilted, about 3-4 minutes.
4. Stir in the chickpeas, cumin, and smoked paprika, and cook for another 5 minutes. Season with salt and pepper.
5. Add the dairy-free cream and lemon juice, mixing until well combined. Simmer for 2 minutes, then remove from heat and set aside.
6. Transfer the chickpea and spinach filling to a pie dish and cover with the dairy-free puff pastry. Trim the edges and make a few slits on top for ventilation.
7. Bake for 20-25 minutes or until the pastry is golden and crispy.

This dairy-free chickpea and spinach pie is a light yet filling dish that offers a wonderful balance of flavors. The chickpeas provide a hearty base while the spinach adds a burst of freshness. The creamy sauce brings everything together beautifully, and the golden pastry adds a satisfying crunch. Ideal for lunch, dinner, or even a picnic, this pie is a nourishing, plant-based choice that both vegetarians and meat eaters will enjoy.

Dairy-Free Cauliflower and Leek Pie

This creamy dairy-free cauliflower and leek pie is a delicious comfort food option that combines the mild sweetness of leeks with the richness of cauliflower. The tender vegetables are enveloped in a velvety dairy-free sauce, creating a satisfying, hearty pie that’s perfect for any occasion. With a flaky pastry crust, this pie is not only comforting but also surprisingly easy to make.

Ingredients:

• 1 medium cauliflower, broken into florets
• 2 leeks, cleaned and sliced
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 tablespoon dairy-free butter
• 2 tablespoons flour (gluten-free flour can be used)
• 1 cup dairy-free milk (almond, oat, or soy milk)
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1 sheet dairy-free puff pastry

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Steam or boil the cauliflower florets for 8-10 minutes, until tender. Drain and set aside.
3. Heat olive oil in a large pan over medium heat. Add the leeks and garlic, sautéing for 5 minutes until softened.
4. In a separate saucepan, melt the dairy-free butter. Whisk in the flour and cook for 1-2 minutes. Slowly add the dairy-free milk, whisking constantly, until the sauce thickens. Simmer for about 5 minutes.
5. Add the cauliflower, leeks, thyme, salt, and pepper to the sauce. Mix everything together until well combined.
6. Transfer the vegetable mixture into a pie dish and cover with the dairy-free puff pastry. Trim the edges and cut a few slits in the top for ventilation.
7. Bake for 25-30 minutes, or until the pastry is golden and crispy.

This dairy-free cauliflower and leek pie is a comforting and wholesome dish that’s perfect for a cozy dinner. The combination of cauliflower and leeks creates a mild yet flavorful filling, while the dairy-free sauce adds richness without any cream. The flaky puff pastry provides a delightful crunch, making this pie a satisfying meal that’s both dairy-free and delicious. Whether you serve it as a standalone dinner or alongside a fresh salad, it’s a versatile option that everyone will love.

Dairy-Free Tofu and Vegetable Pie

This dairy-free tofu and vegetable pie is packed with a variety of healthy vegetables, including carrots, peas, and zucchini, combined with crumbled tofu for added protein. The filling is enhanced with a savory dairy-free gravy, making each bite satisfying and full of flavor. Enclosed in a golden, flaky pastry crust, this pie is perfect for anyone seeking a filling, dairy-free meal.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 carrot, diced
• 1 zucchini, diced
• 1/2 cup peas
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon soy sauce
• 1 teaspoon dried oregano
• 1 tablespoon nutritional yeast (optional, for added flavor)
• 1/2 cup dairy-free vegetable broth
• Salt and pepper to taste
• 1 sheet dairy-free puff pastry

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
3. Add the carrot, zucchini, and peas to the pan and cook for another 5-7 minutes until the vegetables are tender.
4. Stir in the crumbled tofu, soy sauce, oregano, nutritional yeast, and vegetable broth. Simmer for 5-10 minutes until the mixture thickens and the flavors meld together. Season with salt and pepper.
5. Transfer the filling into a pie dish and cover with the dairy-free puff pastry. Trim the edges and cut a few slits in the top for ventilation.
6. Bake for 20-25 minutes, or until the pastry is golden and crispy.

This dairy-free tofu and vegetable pie is a satisfying and nutritious option that’s perfect for those seeking a plant-based meal. The tofu provides a protein-packed base, while the variety of vegetables adds color and flavor. The savory gravy ties everything together, creating a comforting filling inside a crisp, flaky pastry shell. Whether served as a weeknight dinner or as part of a special gathering, this pie is sure to delight anyone looking for a hearty and healthy dairy-free option.

Dairy-Free Salmon and Potato Pie

This dairy-free salmon and potato pie is a delightful twist on a classic fish pie, using flaky salmon and tender potatoes in a rich, creamy dairy-free sauce. The combination of fresh salmon with soft, mashed potatoes and aromatic herbs creates a comforting meal that is perfect for lunch or dinner. With a golden, flaky pastry crust, this pie is both delicious and satisfying.

Ingredients:

• 2 salmon fillets (approximately 300g), skinless and boneless
• 4 medium potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup dairy-free cream (such as coconut cream or oat cream)
• 1 tablespoon lemon juice
• 1 teaspoon fresh dill, chopped
• Salt and pepper to taste
• 1 sheet dairy-free puff pastry

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Boil the potatoes in salted water for about 10-12 minutes, or until tender. Drain and mash them with a fork, then set aside.
3. In a pan, heat olive oil over medium heat and sauté the onion and garlic for about 5 minutes until softened.
4. Add the salmon fillets to the pan and cook for 4-5 minutes on each side, until the salmon is cooked through. Break it into smaller chunks once cooked.
5. In the same pan, add the dairy-free cream, lemon juice, and dill, and stir until combined. Season with salt and pepper.
6. Add the mashed potatoes and salmon mixture to a pie dish and mix gently.
7. Cover the filling with the dairy-free puff pastry, trimming the edges and cutting a few slits in the top.
8. Bake for 20-25 minutes, or until the pastry is golden and puffed.

This dairy-free salmon and potato pie is a creamy, comforting dish that brings together the best of fresh fish and soft potatoes. The salmon adds richness, while the mashed potatoes give the filling a smooth, hearty texture. The hint of dill and lemon enhances the flavors, making this pie a light yet indulgent meal. Whether served as a weeknight dinner or a weekend treat, this pie is sure to satisfy both fish lovers and those avoiding dairy.

Dairy-Free Chicken and Mushroom Pie

This dairy-free chicken and mushroom pie is a classic comfort food, made lighter and creamier with dairy-free ingredients. Tender chunks of chicken are combined with earthy mushrooms in a creamy dairy-free sauce, all wrapped up in a buttery, flaky pastry. This pie is perfect for a cozy dinner and can be served with a side of greens for a complete meal.

Ingredients:

• 2 chicken breasts, cooked and diced
• 1 cup mushrooms, sliced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup dairy-free milk (such as almond or soy milk)
• 2 tablespoons dairy-free butter
• 2 tablespoons flour (gluten-free flour can be used)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 sheet dairy-free puff pastry

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Heat olive oil in a pan over medium heat. Add the onion and garlic and cook for 5 minutes, or until softened.
3. Add the mushrooms and cook for another 5 minutes until they release their moisture and become tender.
4. In a separate saucepan, melt the dairy-free butter. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the dairy-free milk, ensuring the sauce remains smooth.
5. Add the cooked chicken, mushrooms, thyme, salt, and pepper to the sauce, and stir to combine. Simmer for 5 minutes to allow the flavors to meld together.
6. Transfer the filling to a pie dish and cover with the dairy-free puff pastry. Trim the edges and cut a few slits in the top for ventilation.
7. Bake for 20-25 minutes, or until the pastry is golden and flaky.

This dairy-free chicken and mushroom pie is a rich, hearty dish that’s perfect for family dinners or casual gatherings. The combination of tender chicken and earthy mushrooms in a creamy sauce creates a filling that is both comforting and satisfying. The buttery pastry shell adds the perfect crunchy contrast, making each bite a delightful experience. Serve this pie with a side of roasted vegetables or a simple salad for a complete meal that everyone will love.

Dairy-Free Sweet Potato and Black Bean Pie

This dairy-free sweet potato and black bean pie is a vibrant, flavorful dish that combines the natural sweetness of roasted sweet potatoes with hearty black beans and aromatic spices. The creamy filling is dairy-free, thanks to the addition of coconut cream, making this pie both indulgent and light. It’s perfect for a meatless meal or for those looking for a satisfying plant-based option.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (400g) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 cup coconut cream
• 1 tablespoon lime juice
• Salt and pepper to taste
• 1 sheet dairy-free puff pastry

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Toss the diced sweet potatoes with olive oil, salt, and pepper, and roast in the oven for 25-30 minutes, or until tender.
3. In a large pan, sauté the onion and garlic in olive oil over medium heat for about 5 minutes, until softened.
4. Add the roasted sweet potatoes, black beans, cumin, and chili powder to the pan, and stir to combine.
5. Pour in the coconut cream and lime juice, mixing everything together until well coated. Cook for an additional 5 minutes.
6. Transfer the mixture to a pie dish and cover with the dairy-free puff pastry. Trim the edges and cut a few slits in the top for ventilation.
7. Bake for 20-25 minutes, or until the pastry is golden and crispy.

This dairy-free sweet potato and black bean pie is a delightful combination of sweet, savory, and spicy flavors. The roasted sweet potatoes bring a natural sweetness, while the black beans add protein and texture. The creamy coconut filling adds richness without any dairy, making this pie an ideal choice for those with dietary restrictions. Whether you serve it for a cozy dinner or at a gathering, it’s a flavorful and satisfying dish that everyone can enjoy.

Dairy-Free Fish and Leek Pie

This dairy-free fish and leek pie is a light yet satisfying meal featuring tender fish fillets and sweet leeks in a creamy, dairy-free sauce. The fresh, mild flavor of white fish pairs perfectly with the aromatic leeks, while the dairy-free cream adds a rich texture to the filling. Wrapped in a golden, flaky pastry, this pie is perfect for cozy dinners or as a delicious comfort food option.

Ingredients:

• 500g white fish fillets (such as cod or haddock), skinless and boneless
• 2 leeks, sliced thinly
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 cup dairy-free cream (such as soy or oat cream)
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 1 sheet dairy-free puff pastry

Instructions:

1. Preheat the oven to 180°C (350°F).
2. In a large pan, heat olive oil over medium heat. Add the leeks and garlic, and sauté for 5-7 minutes until softened and fragrant.
3. Cut the fish fillets into bite-sized pieces and add them to the pan. Cook for 3-4 minutes, just until the fish is opaque.
4. Stir in the dairy-free cream, lemon juice, and parsley. Season with salt and pepper. Allow the mixture to simmer for 3-4 minutes to thicken slightly.
5. Transfer the filling to a pie dish and cover with the dairy-free puff pastry, trimming the edges and making a few slits in the top for ventilation.
6. Bake for 20-25 minutes, or until the pastry is golden and puffed.

This dairy-free fish and leek pie is a light yet satisfying dish that combines tender fish and aromatic leeks in a creamy sauce. The dairy-free cream creates a rich, velvety filling that perfectly complements the flaky, golden pastry. It’s an excellent choice for a wholesome dinner or a comforting meal on chilly evenings. The freshness of the fish and the brightness of the lemon and parsley make this pie a refreshing and indulgent treat.

Dairy-Free Tuna and Sweetcorn Pie

A classic tuna and sweetcorn pie made dairy-free, this recipe is quick, easy, and absolutely delicious. Combining the rich, savory flavor of tuna with the sweetness of corn and a creamy dairy-free filling, it’s a perfect weeknight meal. With a golden, flaky crust, this pie is both comforting and hearty, making it a great choice for the whole family.

Ingredients:

• 2 cans (170g each) tuna in water, drained and flaked
• 1 cup sweetcorn (frozen or fresh)
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup dairy-free milk (such as almond or oat milk)
• 2 tablespoons dairy-free butter
• 2 tablespoons flour (gluten-free flour can be used)
• Salt and pepper to taste
• 1 sheet dairy-free puff pastry

Instructions:

1. Preheat the oven to 180°C (350°F).
2. In a pan, heat olive oil over medium heat and sauté the onion and garlic for 5 minutes until softened.
3. Stir in the sweetcorn and cook for another 2-3 minutes.
4. In a separate saucepan, melt the dairy-free butter and stir in the flour. Cook for 1-2 minutes to form a roux, then gradually whisk in the dairy-free milk to create a smooth sauce.
5. Add the tuna to the pan with the sweetcorn and onion mixture, then pour in the dairy-free sauce. Stir well to combine and season with salt and pepper.
6. Transfer the filling to a pie dish and cover with the dairy-free puff pastry. Trim the edges and cut a few slits in the top for ventilation.
7. Bake for 20-25 minutes, or until the pastry is golden and puffed.

This dairy-free tuna and sweetcorn pie is a satisfying, comforting meal that brings together simple ingredients for a delicious, quick dinner. The combination of creamy tuna, sweetcorn, and flaky pastry creates a perfect balance of flavors and textures. It’s a great way to enjoy a classic pie with a dairy-free twist, and it’s sure to be a hit with the whole family. Whether served on its own or with a side salad, this pie is both comforting and nourishing.

Dairy-Free Prawn and Spinach Pie

A dairy-free prawn and spinach pie brings together succulent prawns, fresh spinach, and a creamy, dairy-free sauce for a flavorful, comforting meal. The prawns provide a natural sweetness, while the spinach adds a savory, earthy note. With a rich, velvety sauce and a golden, flaky crust, this pie is perfect for any occasion, whether for a cozy dinner or a special celebration.

Ingredients:

• 300g cooked prawns, peeled and chopped
• 200g spinach, fresh or frozen
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup dairy-free cream (such as oat or soy cream)
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• 1 sheet dairy-free puff pastry

Instructions:

1. Preheat the oven to 180°C (350°F).
2. In a pan, heat olive oil over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
3. Add the spinach and cook for an additional 2-3 minutes until wilted, if using fresh spinach. If using frozen spinach, cook until heated through.
4. Stir in the prawns, dairy-free cream, lemon juice, and dill. Season with salt and pepper. Simmer for 5 minutes until the sauce thickens slightly.
5. Transfer the mixture to a pie dish and cover with the dairy-free puff pastry, trimming the edges and cutting a few slits in the top for ventilation.
6. Bake for 20-25 minutes, or until the pastry is golden and puffed.

This dairy-free prawn and spinach pie is a delicious, creamy dish that combines the delicate sweetness of prawns with the richness of dairy-free cream and earthy spinach. The flaky pastry adds the perfect touch of texture, making this pie a truly indulgent and comforting meal. Whether served for a family dinner or at a special occasion, this pie is sure to be a crowd-pleaser. The combination of fresh ingredients and rich flavors will make this pie a go-to recipe for anyone avoiding dairy.

Note: More recipes are coming soon!