Creamy Fishless Pie
When we told the guys at Oatly we wanted to use their Oat Cream to make a 'fish' pie they were like "erm, okay... how?" We responded with wry smiles & an air of mystery... "Don't you worry about that, you just leave it to us". Hehe. If you and vegan and miss the flavour of fish, this vegan fish pie will scratch that itch, we are sure of it. Such a nutritious vegan meal. This pie was utterly, utterly delicious & we're positive, if you make it at home, you'll think so too!
Serves
Ingredients
For the filling
<item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp nori sheet<item-todo-done><item-todo-done>1 tbsp caper brine<item-todo-done><item-todo-done>1 tbsp white wine vinegar<item-todo-done><item-todo-done>2 tbsp Nooch<item-todo-done><item-todo-done>480g wild mushrooms - chopped <item-todo-done><item-todo-done>1 white onion<item-todo-done><item-todo-done>3 garlic cloves - minced<item-todo-done><item-todo-done>30g spring onions - finely chopped<item-todo-done><item-todo-done>120g peas<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done><item-todo-done>60g parsley<item-todo-done><item-todo-done>180ml oat cream<item-todo-done><item-todo-done>1 tbsp wholegrain mustard<item-todo-done><item-todo-done>1 tbsp Nooch<item-todo-done><item-todo-done>2 tbsp capers<item-todo-done>
For the mashed potatoes
<item-todo-done>1 tbsp wholegrain mustard<item-todo-done><item-todo-done>1 tbsp salt<item-todo-done><item-todo-done>2 tbsp plant-based butter<item-todo-done><item-todo-done>60ml oat cream<item-todo-done><item-todo-done>1 tsp pepper<item-todo-done><item-todo-done>600g potatoes<item-todo-done>
For the topping
<item-todo-done>30g chives<item-todo-done>
Before you start
Saucepan | Frying pan | Colander | Potato masher | Lasagne dish
Cooking the potatoes
- For the mash; peel the potatoes, chop them into ¼‘s put them in a large saucepan, fill the saucepan with water & boil them for 12 minutes
- Drain the potatoes, put them back in the pan, mash them with a potato masher
- Add all the rest of the ingredients to the pan, whip them in with a wooden spoon & put them to one side
For the pie filling
- Warm the olive oil in a large, high sided frying pan, pour in the minced onions & cook them until they’re soft
- Add the capers, caper brine, white wine vinegar, garlic, nori, mushrooms, salt, pepper, lemon & spring onions to the pan & stir them until the mushrooms are well sweated
- Turn the heat down & add the mustards, oatly cream, nutritional yeast to the pan & stir it in
- Pour in the peas & parsley into the pan & stir them round so they’re well mixed in & the sauce is really nice and thick
Assembling the pie
- Pour the filling ingredients into a lasagne dish, spoon the mashed potato on top of the filling ingredients, smooth the mashed potato with the back of a wooden spoon, use a fork to scrape lines into the top of the mashed potato
- Bake the pie for 20 minutes (until the mashed potato starts to brown on top)
Time to serve
- Take the pie out of the oven & garnish with chives. BOSH!