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Vegan Fish Pie
Fish pie is a British pub classic. It's creamy, flavourful and has great texture. It's one of those warming dishes that you eat slowly, with a satisfied smile spread across your face, savouring every mouthful.
We missed fish pie so we decided to make a vegan alternative that's even better than the original.
Ingredients
Filling
- 1 large white onion
- 4 garlic cloves
- 600g mixed mushrooms
- 3 tbsp olive oil
- 2 sheets sushi nori
- 100ml white wine
- 1 tbsp salt, plus a little extra
- 50ml plant-based milk
- 1 tbsp wholegrain mustard
- 2 tbsp nutritional yeast
- 2 tbsp capers
- 1 tbsp caper brine
- 1 lemon
- 175ml soy cream
- 200g frozen peas
- 30g parsley leaves
- black pepper
Potato Topping
- 1.4kg Maris Piper or other fluffy potatoes
- 3 tbsp dairy-free butter, plus a little extra
- 125ml soy cream
- 50ml plant-based milk
- 1 tsp wholegrain mustard
- 1 tbsp nutritional yeast
- salt and black pepper
Method
-
1.
To make the topping, peel the potatoes and cut into large chunks | Put them in the large saucepan and add enough cold water to cover them | And a big pinch of salt | Turn on the heat to high and bring the water to the boil, then cover the pan partially with a lid and simmer for 15–20 minutes, until the potatoes are tender when pierced with a knife | Drain through a colander then tip the potatoes back into the pan and set aside
Meanwhile, peel and finely chop the onion and the garlic and roughly chop the mushrooms | Warm the oil in the large frying pan | Add the chopped onions to the pan and cook for 10 minutes, until soft (cook them slowly to make sure they don’t burn and to draw out the flavour)
Use scissors to cut the nori into 1cm pieces and sprinkle them into the pan | Increase the heat to medium-high and add the chopped garlic and mushrooms | Cook for about 10 minutes, until soft, slightly golden and significantly reduced in size (the pan will be very full to start) | Pour in the white wine and cook until reduced by half, another 2–3 minutes
Reduce the heat to medium and add 1 tablespoon of salt, the plant- based milk, mustard and the nutritional yeast | Add the capers and the tablespoon of brine from the jar | Cut the lemon in half and squeeze in the juice, catching any pips with your other hand | Stir everything around and continue to cook until the mushrooms have soaked up around half the liquid, about 10 minutes | Pour the soy cream into the pan and stir everything together so that the sauce has a nice creamy texture
Add the peas to the pan, folding them in so that they’re well mixed | Take the pan off the heat | Roughly chop the parsley and stir it through the mixture | Pour the mushroom filling into the lasagne dish
Return to the potatoes | Add the dairy-free butter, soy cream, plant- based milk, mustard and nutritional yeast to the potatoes and mash together until thick and creamy | Taste and season with salt and pepper
Spoon the mashed potato on top of the mushroom filling and carefully smooth it out to the edges of the dish | Use a fork to scrape lines across the top | Flake over bits of dairy-free butter, if you like, to help the potato crisp up | Put in the oven and bake for 20 minutes, then put under a hot grill for 2–3 minutes so it has a crispy crust with golden brown peaks
