“This creamy fish pie is nutritionally dense and very satisfying. Try it out with salmon, tuna or some crumbled firm tofu. You can also make it in advance and store it in the fridge; ready to reheat for lunch or dinner.”
Rachel Mason - guest recipe developer
1 jar of SOME Foods Creamy Tomato Sauce
1 tin (415g) red or pink salmon
Grated rind of 1/2 lemon
4 medium to large potatoes
2 tsp seeded mustard
2 tsp olive oil (+ extra for frying vegetables)
1/8 tsp salt (+ extra for boiling potatoes)
1/8 tsp pepper
1/4 cup unsweetened almond milk
2 large carrots, diced
100g baby spinach, washed
2 cups broccoli, roughly chopped (heads only, or heads and stalks)
1 small zucchini, diced
Preheat the oven to 180°C (fan forced) or 200°C for a conventional oven.
Fill a large pot with water, add a pinch of salt and bring to the boil.
Peel and chop the potatoes into chunks, and add to the boiling water.
Cook for approximately 20 minutes, or until the potato pieces are cooked through.
Drain and return to the empty pot.
Add 2 teaspoons olive oil, seeded mustard, 1/8 tsp salt, 1/8 tsp pepper, lemon rind and unsweetened almond milk. Mash until chunky or smooth - depending on your desired consistency. Set aside.
Put a large pan on a medium heat and add a dash of olive oil, carrots, broccoli and zucchini. Fry until vegetables are nearly cooked through, stirring regularly. Add the spinach and allow it to wilt.
Open the salmon tin and drain the liquid. Add the salmon and SOME FOODS Creamy Tomato Sauce to the pan of veggies. Gently stir through.
Pour the mix into a large baking dish. Evenly spread the mashed potato on top (the more rough it is, the more crispy it will become while baking).
Bake for 30-40 minutes (or until the potatoes have turned golden brown).
Based on the recommended portion sizes of individual ingredients in the Monash University Low FODMAP Diet app at the time of publication, this recipe should be low FODMAP provided that the recommended serving size for this recipe is not exceeded.
This recipe was created by Rachel Mason from Flora and Flow. Rachel is a nutrition student and follower of the low FODMAP diet. She enjoys the challenge of creating recipes that are colourful, nutritional and appropriate for people with special dietary requirements.