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.
banana blossom recipes, vegan fish pie
Chris Mosler | Thinly Spread
For The Filling
trimmed and sliced
chestnut (brown) mushrooms
can banana blossom
use canned artichokes/jackfruit if unavailable
peeled and crushed
plain (all purpose) flour
plant based milk
leaves only, roughly chopped
nori seaweed sprinkle or flakes
salt and black pepper to taste
For The Mashed Potato Topping
choose potatoes which are good for mashing
vegan butter or margarine
more if needed
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.