Explore this vegan fish pie recipe using Quorn Vegan Fishless Fingers. Use peas from the freezer and those last few carrots and potatoes; enjoy a comforting classic as well as reducing food waste.
Peel your potatoes and quarter. Meanwhile, bring two pans of salted water to the boil and, when boiling, add the potatoes into one, and carrots in the other and simmer.
Cook the Quorn Vegan Fishless Fingers in the oven for 10 minutes. When ready, remove from the oven.
After around 20 minutes check the potatoes and carrots are cooked with a fork. Drain the potatoes and leave in the colander to steam for a couple of minutes. Return to the pan with a dash of milk and a knob of butter. Drain the carrots and set aside.
Mash the potatoes up until smooth and creamy adding more milk if needed.
Next make the white sauce. First add approximately 2tbsp of milk to a bowl with the cornflour and mix into a runny paste. Set aside.
Add remaining milk to a saucepan on low to medium heat.
Next add the butter, salt and pepper. Stir with handheld whisk to melt butter and as it comes towards a boil, add in your cornflour and milk paste that you set aside. Whisk constantly to form a smooth sauce.
Once boiling, cook for a minute or two, continually stirring, then remove from heat and set aside.
Stir in the peas, lemon zest and chopped parsley. Taste and adjust seasoning.
Add the fishless fingers to a large oven dish. Pour over the white sauce and mix together. Top with your mashed potato and fluff up with a fork. As an optional extra add a few small knobs of butter to make the potatoes go crispy when baked in the oven.
Bake in oven for 25-30 minutes until nice and browned.
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