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Creamy Fishless Pie

Creamy Fishless Pie
Creamy Fishless Pie

When we told the guys at Oatly we wanted to use their Oat Cream to make a 'fish' pie they were like "erm, okay... how?"

We responded with wry smiles & an air of mystery... "Don't you worry about that, you just leave it to us". Hehe.

If you and vegan and miss the flavour of fish, this vegan fish pie will scratch that itch, we are sure of it.

Such a nutritious vegan meal.

This pie was utterly, utterly delicious & we're positive, if you make it at home, you'll think so too!

Ingredients
Method

Ingredients

Filling

  • 3 tbsp olive oil
  • 4 cups wild mushrooms (roughly chopped)
  • 1 tbsp salt1 sheet nori (shredded)
  • 2 tbsp capers
  • 1 tbsp caper brine
  • 1 tbsp white wine vinegar
  • 1 large white onion (minced)
  • 3 cloves garlic (minced)
  • ¼ cup Scallions (finely chopped)
  • Juice of 1 lemon
  • 1 cup peas
  • ½ cup parsley (roughly chopped)
  • 1 tbsp wholegrain mustard
  • 2 tbsp nutritional yeast
  • ¾ Oatly cream
  • ¼ cup Parsley

Mashed potatoes

  • 2 tbsp dairy free butter
  • ¼ cup Oatly cream
  • 1 tbsp wholegrain mustard
  • 1 tps pepper
  • 1 tbsp salt
  • 1 tbsp nutritional yeast
  • 5 cups potatoes

Topping

  • ¼ cup chives (chopped)

Method

  1. 1.

    For the mash; peel the potatoes, chop them into ¼‘s put them in a large saucepan, fill the saucepan with water & boil them for 12 minutes.

  2. 2.

    Drain the potatoes, put them back in the pan, mash them with a potato masher.

  3. 3.

    Add all the rest of the ingredients to the pan, whip them in with a wooden spoon & put them to one side.

  4. 4.

    Warm the olive oil in a large, high sided frying pan, pour in the minced onions & cook them until they’re soft.

  5. 5.

    Add the capers, caper brine, garlic, nori, mushrooms, dairy free butter, salt, pepper, lemon & spring onions to the pan & stir them until the mushrooms are well sweated.

  6. 6.

    Turn the heat down & add the mustards, lemon, oatly cream, nutritional yeast to the pan & stir it in.

  7. 7.

    Pour in the peas & parsley into the pan & stir them round so they’re well mixed in & the sauce is really nice & thick.

  8. 8.

    Pour the filling ingredients into a lasagne dish, spoon the mashed potato on top of the filling ingredients, smooth the mashed potato with the back of a wooden spoon, use a fork to scrape lines into the top of the mashed potato.

  9. 9.

    Bake the pie for 20 minutes at 200℃ (392℉) (until the mashed potato starts to brown on top).

  10. 10.

    Take the pie out of the oven & garnish with chives. BOSH!