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Vegan Fish Pie
A super simple vegan fish pie recipe! Banana blossom and mushrooms are flavoured with nori seaweed, dill, parsley and bay and topped with mustardy mashed potato for a delicious taste of the sea.
Course
Main Course
Cuisine
English, International
Diet
Vegan
Keyword
banana blossom recipes, vegan fish pie
Prep Time
15
minutes
Cook Time
30
minutes
Servings
6
Calories
154
kcal
Author
Chris Mosler | Thinly Spread
Ingredients
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
UK Measurements
-
US Measurements
Instructions
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.
Notes
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
Nutrition
Calories:
154
kcal
|
Carbohydrates:
10
g
|
Protein:
3
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Trans Fat:
1
g
|
Sodium:
139
mg
|
Potassium:
456
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
1902
IU
|
Vitamin C:
9
mg
|
Calcium:
75
mg
|
Iron:
25
mg