This surprising pie has the smoky, salty and rich flavours of a traditional fish pie. Seaweed adds a seafood flavour, with the additional benefit of minerals and vitamins, so feel free to crumble up as much as you like into the pie - just remember it adds saltiness too so go easy on seasoning.
Vegans don't need to miss out on the flavours of fish pie!
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Cal/Serv:
615
Ingredients
1
.1kg floury potatoes, peeled and chopped into 4cm pieces
75g
vegan spread
475ml
vegan milk alternative, we used oat milk
1tsp.
Dijon mustard
1
small onion, finely sliced
25g
plain flour
150ml
vegan white wine
1Tbsp.
capers, drained and roughly chopped
1/2Tbsp.
lemon juice
1
Nori seaweed sheet, torn into small pieces
200g
frozen vegan Quorn pieces
175g
smoked firm tofu, drained and cut into 2.5cm cubes
200g
frozen peas
Small handful parsley, roughly chopped
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Put the potatoes in a large pan of cold salted water over medium-high heat, cover with a lid and bring to the boil. Reduce heat and simmer for 15-20min until tender. Drain and leave to steam dry in the colander for 3min. Return to the empty pan and mash with 50g (2oz) of the vegan spread. Stir in 75ml (3fl oz) of the vegan milk alternative, the mustard and some seasoning. Set aside.
Step 2Meanwhile, melt the remaining 25g (1oz) vegan spread in a medium pan (that has a lid) over medium heat and fry the onion for 5min, until tender. Add flour and cook, stirring, for 1min. Gradually whisk in wine and remaining vegan milk. Bring to the boil, whisking constantly to prevent the sauce sticking to the base of the pan. Simmer for 3-5min, stirring occasionally, until thickened.
Step 3Stir capers, lemon juice and nori into the sauce. Check the seasoning (the nori will be salty so you may only need to add pepper). Add the Quorn, cover and simmer for 5min.
Step 4Remove lid and stir in the smoked tofu, frozen peas and parsley. Empty into an ovenproof serving dish. Top with the mash and transfer to the oven for 20-25min until golden and bubbling. Allow to rest for 5min before serving with seasonal greens.
Per serving:
Calories: 615
Total fat: 19g
Saturates: 4g
Carbs: 73g
Total sugars: 11g
Protein: 25g
Fibre: 15g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
