FishFree Pie - a vegan take on fish pie

This is a vegan classic on a family favourite and classic dish. I substitute a mashed potato top with mashed beans but you can use potato if you want to.

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Makes enough for four people

 

2 sheets of nori

1 tablespoon olive oil (or other cooking oil)

1 large leek, roughly chopped

1 can green jackfruit in water NOT BRINE

2 tablespoons olive oil

2 tablespoons gluten free white bread flour or plain flour if you are not gf

1-1.5 cups dairy free milk

2 teaspoons Dijon mustard

Salt and ground white pepper to taste

1 large jar cannellini beans

1 teaspoon stock powder

1 tablespoon nutritional yeast

1 tablespoon olive oil

 

Heat your oven to 200c.

Heat a large frying pan on a high heat. Add the nori sheets one at a time, wait for the heat to crinkle the sheets then move them around so all of the sheets are toasted.

Put the nori into the chopper attachment of a hand blender, a food processor or pestle and mortar. Blend until it is a powder. Put this into a large bowl.

Heat 1 tablespoon olive oil in the frying pan, fry the leeks on a low to medium heat until softened. Add this to the bowl.

Drain and rinse the jackfruit. Put it into the chopper attachment. Pulse it until it is cut into smaller bits but do not blend it into a paste. Add this to the bowl.

Add 2 tablespoons olive oil to the frying pan on a low heat. Add the flour and mix well. Add a drop of milk, mix with a whisk, keep adding the milk and mixing in so it is smooth. If lumps form you can use a hand blender to make it smooth. Add the mustard and salt and pepper to taste. The sauce should be thick but of a pourable consistency. Add this to the bowl and mix everything together. Put this into an oven dish, either four individual dishes or one large dish.

To make the cannellini mash simply blend the beans with stock powder and season to taste. Spoon this on top of the pies. You can use potato mash if you prefer.

Finally, mix together nutritional yeast with 2 tablespoons olive oil. Pour this onto the pies. Use a fork to spread it out and to create a crinkly top that will crisp up nicely.

Bake for 20 minutes until the top is nicely browned. Serve with some lovely green veg such as steamed tenderstem broccoli or peas.

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