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Vegan Fish Pie with Creamy Sauce and Crispy Potato Topping

Ultimate Vegan 'Fish' Pie

The Pesky Vegan
This vegan 'fish' pie combines king oyster mushrooms, banana blossom, and smoked tofu in a creamy sauce for a show-stopping dish that's dairy-free, gluten-free, and completely fish-free.
5 from 1 vote
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine British, Gluten-free, Vegan
Servings 6
Calories 396 kcal

Ingredients
  

Mashed Potato

  • lbs (1.2 kg) potatoes, peeled and cut into roughly 2-inch chunks (I use Maris Piper – see notes)
  • cup (80 ml) unsweetened plant-based milk
  • 3 tablespoons (40 g) plant-based butter
  • Salt and pepper to taste

Filling

  • 2 tablespoons olive oil, divided
  • 4 king oyster mushrooms (approx. 10 oz / 300 g – see notes)
  • 2 medium leeks, washed, trimmed, cut lengthways, and sliced
  • 3 cloves garlic, finely chopped
  • 2 large sheets of nori (dried seaweed), roughly chopped into 1-inch squares (or cut using scissors)
  • ½ cup (120 ml) white wine (ideally vegan, optional)
  • 8 oz (225 g) extra-firm smoked tofu, drained and cut into small cubes or 'flakes' (see photos in post above)
  • 1x 14 oz (400 g) tin banana blossom, drained and cut into bite-sized pieces
  • 2 tablespoons capers (+ 1 tablespoon of the brine)
  • 3 tablespoons nutritional yeast
  • 1 cup (240 ml) cashew cream ('single' cream – see notes)
  • 1 cup (240 ml) vegan stock or water
  • Zest and juice of half a lemon (plus more to taste)
  • Small handful fresh parsley (optional)
  • Salt and pepper to taste

Instructions
 

Mashed Potato

  • You can prepare the mash in advance and set aside until needed, or do it at the same time as the other steps. Just be careful not to overcook the potatoes.
    Place the potatoes in a large pot and cover entirely with water. Cover with a lid, bring to a gentle boil, and then simmer for around 10-12 minutes or until you can cut through them easily with a knife (the exact cooking time will depend on how large the chunks are).
  • Once the potatoes are cooked, drain them and return to the empty pot. Add the plant-based milk, plant-based butter, salt, and pepper. Mash the potatoes with a masher until they are smooth and fluffy, adding more of any ingredient you like.

Filling

  • I usually prepare the filling while the potatoes are cooking – just be careful not to forget about the potatoes.
    Slice each king oyster mushroom into approx. ½-inch discs and cut the caps in half (see photos above).
  • Heat 1 tablespoon of oil in a large pan on medium heat. Add the mushroom slices and fry for 2-3 minutes on each side or until lightly golden, doing this in batches if necessary. Remove from the pan and set aside.
  • In the same pan, heat another tablespoon of oil and add the sliced leeks. Soften for 3-4 minutes on medium heat then add the chopped garlic. Add salt and pepper and cook for another couple of minutes.
  • Next, add the chopped nori (dried seaweed). Soften for a minute before turning up the heat and adding the white wine. Cook for a minute to reduce some of the liquid, then add the pieces of tofu, banana blossom, capers, and caper brine. Reduce the heat, mix gently and cook for a minute.
  • Add the nutritional yeast, cashew cream, and half of the stock or water. The cashew cream will thicken once it comes into contact with the heat, so keep adding as much stock or water as necessary to keep the sauce fairly loose. Cook for a few minutes on low heat, stirring regularly.
    Note: If using another plant-based cream, this may not require as much additional stock or water.
  • After a few minutes, add the zest and juice of half a lemon. Finely chop some of the parsley stems and add these to the pan, along with the mushroom slices that you cooked earlier. Mix everything well, adding extra lemon, salt, and pepper to taste. Turn off the heat.

Assembling and Cooking

  • Preheat the oven to 200°C (390°F).
  • Transfer the filling to a large oven dish (or several smaller dishes) and spread out evenly. Carefully spoon the mashed potatoes on top, working in small amounts at a time. Smooth out with a spoon or spatula and then make small marks all across the surface using a fork.
  • Add some small dots of plant-based butter on top of the mash (optional) and then bake in the oven for 20-30 minutes or until golden. To get it even crispier, you can switch to the grill for the last 5 minutes.
  • Remove from the oven and allow to cool slightly before serving with chopped fresh parsley, green peas, and lemon wedges.

Notes

Cashew cream: My simple recipe for cashew cream can be used to make a thinner 'single' cream or thicker 'double' cream. This recipe uses the single cream, however the thickness doesn't really matter as you can thin out the sauce as needed with stock or water. If you only want enough cashew cream for this fish pie, you'll want approx. ½ cup (75 g) raw cashews to ½ cup (120 ml) water, blended thoroughly until very smooth.
Potatoes: I'd suggest good all-rounders such as Maris Pipers or Yukon Golds.
Plant-based milk: I like unsweetened oat milk, but any neutral flavour will do.
'Seafood' alternatives: If you can't find the above combination of ingredients you could substitute jackfruit, heart of palm, or other mushrooms (although a variety of oyster mushroom is ideal).
Leeks: You could replace these with a chopped large onion.
Cheese: Feel free to sprinkle over your favourite vegan cheese before baking in the oven.
Peas: Like the child I am, I prefer my peas separately on the side. If you'd prefer them in the filling, simply stir in (fresh or frozen) before transferring to an oven dish.
Storage: You can store this pie in the fridge for up to four days or freezer for up to six months.
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* The nutrition info below is for one serving, based on a total of six servings. 

Nutrition

Calories: 396kcalCarbohydrates: 51gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 559mgPotassium: 1301mgFiber: 8gSugar: 5gVitamin A: 983IUVitamin C: 51mgVitamin D: 6µgCalcium: 88mgIron: 18mg
Nutrition Facts
Ultimate Vegan 'Fish' Pie
Amount Per Serving
Calories 396 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Sodium 559mg24%
Potassium 1301mg37%
Carbohydrates 51g17%
Fiber 8g33%
Sugar 5g6%
Protein 12g24%
Vitamin A 983IU20%
Vitamin C 51mg62%
Vitamin D 6µg40%
Calcium 88mg9%
Iron 18mg100%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword banana blossom recipe, dairy-free fish pie, vegan fish recipe
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