Thai fish pie

Serves 1 - 4 Prep time 1 hr 15 mins


From the Garlic Farm Cookbook: "I made this recipe for a non-dairy friend and then discovered it was delicious in its own right. Full of flavour and fairly economical."



  • 1 can of coconut milk
  • 4 lime leaves
  • 1 large fillet of haddock, skinned and boned
  • 6 strips unsmoked streaky bacon (optional)
  • 1 large onion, diced
  • 4 garlic cloves, chopped
  • 1 thumb of ginger, chopped
  • 1 carrot, diced
  • 1 parsnip, diced
  • 1/2 bag of raw spinach
  • 1 tablespoon rice bran oil
  • 4 potatoes, peeled and halved
  • 2 sweet potatoes, peeled and quartered



  1. Pre-heat oven to 180°C. Bring the coconut milk to just before the boil with the lime leaves and set to one side.
  2. Toss the bacon, onion, garlic, ginger, carrot and parsnip in a little rice bran oil and place on a baking tray and roast until browned (about 30 mins).
  3. Cut the haddock fillet into large chunks and place in a ceramic dish along with the roasted vegetables and spinach, pour over the coconut milk and stir.
  4. Boil the potatoes and mash together adding a knob of butter and season to taste.
  5. Spoon the potato over the fish mixture. Spike the potato using the back of a spoon, and dot a few small knobs of butter on to the mash topping, this will crisp up nicely in the oven.
  6. Bake in the oven for 20-30 minutes.
  7. Serve with steamed seasonal vegetables.