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VL issue 47 print 300dpi

Creamy Fishless Pie

Serves 4-6

Ingredients

For the mash:

  • 1kg floury potatoes, peeled and cubed
  • 2 tsp sea salt
  • 2 tbsp non-dairy butter
  • 3 tbsp nutritional yeast
  • 120ml (1/2 cup) unsweetened soya milk
  • 2 tbsp fresh parsley, chopped
  • Sea salt and black pepper, to taste

For the filling:

  • 1 tbsp mild flavoured oil
  • 1 large onion, peeled and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 225g (3 cups) oyster mushrooms, halved or quartered if large
  • 300g pack smoked tofu, cubed
  • 1 tbsp capers, drained
  • 1 tbsp chopped cornichons or dill pickles
  • 1 sheet nori, shredded
  • 1 tsp dried dill
  • 1 tsp dried tarragon
  • 1 heaped tbsp plain flour
  • 300ml (1¼ cup) vegetable stock
  • 180ml (3/4 cup) soya cream
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley, chopped
  • 150g (1 cup) frozen peas

 

Method

  1. Preheat oven to 180°C (Gas Mark 4, 350°F). Place the potatoes in a large pan with the 2 teaspoons salt and cover with cold water. Bring to the boil, cover and simmer for 15 minutes or until tender. Once cooked, drain really well and return to the pan with the rest of the mash ingredients and season well. Mash everything together until smooth and creamy. Add a little extra soya milk if needed. Set aside.
  2. To make the filling, heat the oil in a large, deep frying pan and add the onion and garlic. Cook gently until translucent before adding the mushrooms, tofu, capers and pickles.
  3. Once the tofu has started to become golden, add the nori, dill, tarragon
    and flour to the pan. Cook, stirring continuously, for 2-3 minutes.
  4. Pour in the stock and stir well to combine. Cook, stirring often, until thickened and bubbling.
  5. Add the soya cream, mustard, lemon juice, parsley and peas to the pan and stir everything together. Season generously with salt and pepper.
  6. Scoop the filling into a deep, ovenproof dish and spoon over the mash. Spread the mash over the filling
    so that there are no gaps and fluff up the top with a fork to help the potato crisp up in the oven.
  7. Transfer to the oven and bake for 30 minutes or until golden, crispy and bubbling. Serve immediately with fresh green vegetables.

Per serving (518g) Calories: 448, Carbohydrates: 52.1g, Sugars: 6.5g, Fat: 18.8g, Saturates: 2.4g, Protein: 21.4g, Salt: 4.1g

Taken from July 2018 (Issue 40) Vegan Life Magazine

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