‘Fish’ Pie

Servings: Serves: 6

Nutritional Information:

Per serving (431g)

Calories 409, Fat 11g, Saturates 1.8g, Carbohydrate 68g, Sugars 19g, Fibre 13g, Protein 14g, Salt 0.32g




To make the filling, add the vegetable oil to a saucepan over a medium-high heat, then add the onion, garlic, leek and jackfruit and cook for 3-4 minutes until the onions and jackfruit have softened. Then add the nutritional yeast, nori, dill and parsley and cook for a further 1-2 minutes. Add the butter and flour and cook for 2-3 minutes until the mixture thickens and forms a roux, slowly add the milk whilst stirring to keep the mixture smooth until all the milk is added. Then add the lemon juice, peas and lentils and cook for a further 2-3 minutes, season to taste.


For the mash topping, add the potatoes to a pan of water and bring to the boil. Boil for 10-15 minutes until fully cooked and soft, drain the water from the potatoes and add the milk and butter, mash until smooth, season to taste.


Pre-heat the oven to 200°C/400°F/Gas 6, then place the fish pie mixture into an ovenproof dish and pipe the mash onto the top, place in the oven to bake for 20-25 minutes until the mash is golden.


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