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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.
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Vegan Fish Pie

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.
Course Dinner
Cuisine British
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories 381kcal
Author Jess & Dan

Ingredients

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
  • 250 ml oat cream
  • Splash of white wine*
  • 1 sheet nori - finely chopped
  • 2 tsp capers – finely chopped
  • 3 tbsp nutritional yeast
  • 1 cup peas

For the top:

  • 1 kg white potatoes – peeled and chopped into ~ 2cm 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

Instructions

  • 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.
    1 kg white potatoes
  • Pre-heat the oven to gas mark 5.
  • 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.
    2-4 tbsp non-dairy butter, 2-4 tbsp non-dairy milk
  • Mash the potatoes until smooth and creamy. Add salt and pepper to taste. Set aside.
  • Empty the butter beans into a big bowl and mash them until some are broken up but some are still mostly whole.
    2 400g tins butter beans
  • In a large pan, heat the vegan butter until melted, then add the onions. Cook until onions are translucent.
    1 tbsp vegan butter, 2 onions
  • Add the garlic for a couple minutes over a lower heat, so it doesn't burn.
    3 cloves garlic
  • Add in the leeks, and cook until softened.
    2 leeks
  • Sprinkle the fresh herbs over the mixture and stir really well.
    1 tbsp fresh dill, 1 tbsp fresh parsley
  • Pour in the oat cream and a splash of white wine (or water if not using wine).
    250 ml oat cream, Splash of white wine*
  • Once it's all nice and hot, add the capers, nori and nutritional yeast, and again, stir well.
    1 sheet nori, 2 tsp capers, 3 tbsp nutritional yeast
  • Finally, add the butter beans and peas. Stir well, letting the mixture heat up.
    2 400g tins butter beans, 1 cup peas
  • Pour the creamy butter bean mix into a large pie dish then top with the mash potato.
  • 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.
  • 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).
  • Take out of the oven and serve with a side of veggies, and enjoy!

Notes

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!

Nutrition

Calories: 381kcal | Carbohydrates: 64g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 130mg | Potassium: 1453mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1314IU | Vitamin C: 76mg | Calcium: 96mg | Iron: 4mg