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Landscape picture of a vegan fish pie in a circular dish, topped with mashed potato and parsley. There's a serving spoon to the right, a bunch of parsley in the background and the pie is resting on top of red checked material.

Vegan Fish Pie

  • Author: Jess Saunders
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 1x
  • Diet: Vegan


This vegan fish pie is the ultimate comfort food. Ready in around 1 hour, it's well worth the time to make it, and we're sure your family and friends will love it too! Please leave a review if you like it, we'd be hugely grateful.


Units Scale

For the filling:

  • 2 (400g) tins butter beans - drained, rinsed and mashed lightly
  • 1 tbsp vegan butter
  • 2 onions - chopped finely
  • 3 cloves garlic - finely chopped
  • 2 leeks - washed and sliced
  • 1 tbsp fresh dill - roughly chopped
  • 1 tbsp fresh parsley - roughly chopped
  • 250ml oat cream
  • Splash of white wine*
  • 1 sheet nori - finely chopped
  • 2 tsp capers - finely chopped
  • 3 tbsp nutritional yeast
  • 1 cup frozen peas

For the top:

  • 1 kg white potatoes - peeled and chopped into 2cm (ish) cubes
  • 2-4 tbsp non-dairy milk - add a little more or less to get the right consistency - it'll depend on your potatoes
  • 2-4 tbsp non-dairy butter - start with 2 tbsp and add more bit-by-bit


  1. Once you've peeled and chopped your potatoes, cook them in boiling water until soft enough to easily push a fork into them - around 10-15 minutes.
  2. Pre-heat the oven to gas mark 5.
  3. Drain and mash the potatoes, add in the vegan butter and oat milk, add 2 tablespoons of each at first, then add more if needed.
  4. Mash the potatoes until smooth and creamy. Add salt and pepper to taste. Set aside.
  5. Empty the butter beans into a big bowl and mash them until some are broken up but some are still mostly whole.
  6. In a large pan, heat the vegan butter until melted, then add the onions. Cook until onions are translucent.
  7. Add the garlic for a couple minutes over a lower heat, so it doesn't burn.
  8. Add in the leaks, and cook until softened.
  9. Sprinkle the fresh herbs over the mixture and stir really well.
  10. Pour in the oat cream and a splash of white wine (or water if not using wine).
  11. Once it's all nice and hot, add the capers, nori and nutritional yeast, and again, stir well.
  12. Finally, add the butter beans and peas. Stir well, letting the mixture heat up.
  13. Pour the creamy butter bean mix into a large pie dish then top with the mash potato.
  14. Rough the potato with a fork so it's covered in lines - this will give it a nice texture and allow some of it to brown.
  15. Bake in the oven for 20-30 minutes (keep an eye on it, you may find it bubbles up a bit, but that's normal, turn it down if you think it's bubbling too much).
  16. Take out of the oven and serve with a side of veggies, and enjoy!


You can make two smaller pies or one large – we used one large pie dish,  but have previously made two using 24cm pie dishes

You can use water instead of wine, it will still taste lovely.

You could try using sweet potatoes for the topping!

  • Category: Dinner
  • Method: Oven bake, Stove-top
  • Cuisine: British

Keywords: fishless pie, vegan fish pie