For the filling
1 litre lactose free milk
65g lactose free butter
65g gluten free plain flour
bunch scallions, green end only very finely chopped
3 egg yolks
3 tbsp dill, chopped
120g pack smoked salmon trimmings
2 x 400g white fish fillets
190g cooked shrimp
For the potato topping
2¼kg potatoes, peeled, cut into chunks
50g lactose free butter
100ml lactose free milk
Boil the potatoes in salted water for 20 mins until tender.
Drain, then mash with the green from the scallion, the lactose free butter, lactose free milk and plenty of seasoning until smooth and lump-free.
Pour the lactose free milk into a pan and add the lactose free butter and gluten free flour.
Cook over a medium heat, whisking until the sauce is bubbling and thickened.
Cool for about 5 mins, stirring frequently, then add the egg yolks, dill and smoked salmon. Season to taste.
Divide the white fish fillets between 8 x 300ml pie dishes or ramekins.
Scatter over the shrimp, stir then spoon over the smoked salmon sauce.
Top each pie with mash, then cover and chill until ready to cook. They will keep in the fridge overnight.
Heat oven to 190C/fan 170C/gas 5. Put the pies on baking sheets, then bake for 30 mins until bubbling and starting to turn golden.
Recipe adapted from: Good Food
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