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Browned mashed potato topping on vegan fish pie. Topped with snipped chives.

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 154kcal


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.


Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.


Calories: 154kcal | Carbohydrates: 10g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 139mg | Potassium: 456mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1902IU | Vitamin C: 9mg | Calcium: 75mg | Iron: 25mg