Vegan Fish Pie
When I was experimenting with all things fake fish for this pie I was looking for that combination of flavour and texture which would satisfy childhood me.
Having said that, I have been vegan for four years and vegetarian for the previous 30 so I haven’t actually eaten fish since I was in my late teens!
Dried seaweed is great for that fishy taste. I combined it with the herby flavours of dill, bay and parsley which are so often associated with fish dishes.
Garlic and leeks complete the flavour profile of my fish-friendly filling.
Spinach adds a bit of green goodness while a vegan white sauce brings creaminess and comfort!
There are a few options available for a flaky texture, you could use:
- a mixture of chestnut and oyster mushrooms
- tinned artichokes
- hearts of palm
- banana blossom
I use banana blossom which I think gives the flakiest texture. Banana blossom has a delicate favour that marries nicely with the herbs and seaweed I use in this recipe. No, it doesn’t taste like bananas, don’t worry!
I also threw in a handful of chestnut mushrooms. The combination of flaky banana blossom and chewy, soft mushrooms is a real winner.
Banana blossom is available in tins in most UK supermarkets but, if you can’t find it, tinned artichokes would be my second choice here. I use them to make vegan crab cakes, pulsing them slightly in the food processor to get a good flake.
A really good mustardy mashed potato topped with snipped chives finishes my vegan fish pie off perfectly.
Do rough the mash up a bit and leave it in the oven long enough to get those crisp brown tips – my lot adore it cooked like this!
Vegan Fish Pie FAQs
Does Banana Blossom Taste Like Bananas?
No, it doesn’t, not at all, thank goodness! Bananas are one of the few things I absolutely cannot stand, there is no way I would tolerate any banana flavour in anything, never mind in this delicious savoury pie!
What Can I Use Instead of Banana Blossom?
If you can’t get hold of canned banana blossoms use artichokes instead. If you can’t get artichokes either canned jackfruit is good as are hearts of palm or fresh oyster mushrooms.
Does Vegan Fish Pie Keep Well?
My vegan fish pie keeps well in the fridge for a day or two although the underside of the mashed potato can go a little mushy. I don’t mind this as it absorbs some of the flavour from the filling. I had a second piece of the pie you see here, cold with salad, for my lunch the next day. My husband warmed his piece in the microwave. We were both very happy with our choices!
Can I Freeze Vegan Fish Pie?
Yes, you can! I would choose to freeze just the filling and make fresh mash because frozen mashed potato can go a bit watery when it is reheated.
Defrost the filling thoroughly, top it with freshly mashed potato and pop it in the oven at 190C/370F for about 30 minutes until browned and bubbling.
Where Can I Buy Dried Seaweed?
Wholefood shops are the best place to find a good variety of dried sea veg and most supermarkets now stock some varieties. Nori is the most commonly available and is the one I use here. If you can’t get nori sprinkle or flakes it is easy to make your own using a couple of nori sheets. This is the kind of seaweed used to make sushi rolls. Simply crumble it with your hands, snip it with scissors or give it a quick whizz in a food processor.
More Vegan Family Favourites
I love a fancy dish but most of my time in the kitchen is spent cooking satisfying vegan family meals. You might like these too:
- Easy Vegan Cauliflower Cheese
- Thai Green Curry
- Red Pesto Pasta
- Lentil Bake with Nut Crumble Topping
- Red Dragon Pie
Or check out my Vegan Dinners category for even more ideas!
Vegan Fish Pie
For The Filling
- 1 tablespoon olive oil
- 1 medium leek trimmed and sliced
- 100 g chestnut (brown) mushrooms sliced
- 250 g can banana blossom use canned artichokes/jackfruit if unavailable
- 3 cloves garlic peeled and crushed
- 1 tablespoon plain (all purpose) flour
- 200 ml plant based milk
- 2 bay leaves
- 1 tablespoon fresh dill finely chopped
- 1 handful fresh parsley leaves only, roughly chopped
- 1 tablespoon nori seaweed sprinkle or flakes
- 2 handfuls fresh spinach
- salt and black pepper to taste
For The Mashed Potato Topping
- 800 g potatoes choose potatoes which are good for mashing
- 75 g vegan butter or margarine more if needed
- 1 tablespoon Dijon mustard
- snipped chives
- Preheat the oven to 190C/370F
To Make The Filling
- Break the banana blossom up into bite sized pieces using your hands or pulse briefly in a food processor.
- Heat the olive oil in a large frying pan.
- Add the leeks and mushrooms and fry gently for about 5 minutes until soft.
- Add crushed garlic and fry gently for a further minute.
- Add the flour, stir to coat the vegetables.
- Add the bay leaves.
- Add the milk gradually, stirring constantly and simmer for a minute until the sauce thickens.
- Add the dill, parsley, nori flakes and banana blossom pieces and stir to combine.
- Add the spinach and stir through gently until it begins to wilt.
- Remove the bay leaves and leave the filling to cool slightly while you make the mashed potato.
To Make The Mashed Potato Topping
- Peel the potatoes and chop into chunks.
- Put the potatoes into a large pan of cold water.
- Bring to the boil then simmer for about 15 minutes or until the potatoes are fork tender.
- Drain in a colander and leave to steam for a minute or two so they dry out a bit.
- Return to the pan, add butter and mash thoroughly. Add more butter if needed.
- Add the mustard and stir through throughly using a wooden spoon.
- Add salt and black pepper to taste.
To Construct The Pie
- Place the filling in an oven proof pie dish.
- Pile the mashed potato on top of the filling and rough it up with a fork,
- Bake in the preheated oven for about 30 minutes or until the mashed potato is nicley browned in places and the filling is bubbling.
- Top with snipped chives and serve.