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
75 g vegan spread
475 ml vegan milk alternative, we used oat milk
1 tsp. Dijon mustard
1 small onion, finely sliced
25 g plain flour
150 ml vegan white wine
1 Tbsp. capers, drained and roughly chopped
1/2 Tbsp. lemon juice
1 Nori seaweed sheet, torn into small pieces
200 g frozen vegan Quorn pieces
175 g smoked firm tofu, drained and cut into 2.5cm cubes
200 g 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
Whether you're vegan, or just looking to cut down on meat, these are our best plant-based recipes 🥬 🥦
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
