2½lbs(1.2 kg) potatoes, peeled and cut into roughly 2-inch chunks(I use Maris Piper – see notes)
⅓cup(80 ml) unsweetened plant-based milk
3tablespoons(40 g) plant-based butter
Salt and pepper to taste
2tablespoonsolive oil, divided
4king oyster mushrooms(approx. 10 oz / 300 g – see notes)
2medium leeks, washed, trimmed, cut lengthways, and sliced
3cloves garlic, finely chopped
2large sheets of nori (dried seaweed), roughly chopped into 1-inch squares(or cut using scissors)
½cup(120 ml) white wine(ideally vegan, optional)
8oz(225 g) extra-firm smoked tofu, drained and cut into small cubes or 'flakes'(see photos in post above)
1x14 oz (400 g) tin banana blossom, drained and cut into bite-sized pieces
2tablespoonscapers(+ 1 tablespoon of the brine)
1cup(240 ml) cashew cream('single' cream – see notes)
1cup(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
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.
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.
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.If you liked this recipe, you might also enjoy: