Rich, creamy, flavorful and comforting: shall I add anything else to introduce my fishless pie?
I made it in spring with fresh peas and trust me, you won't miss the real fish one.
With all the alternatives available out there, recreating flavours by using simple, plant-based ingredients, it's now easier than ever!
3 garlic cloves
100g King Oyster mushrooms
200g fresh spinach (or 150g frozen)
200g peas (fresh or frozen)
300g plant-based cream
1 nori sheet
Salt & pepper to taste
100 ml unsweetened plant-based milk
3 tbsp olive oil + more for cooking
Peel and chop the potatoes in big chunks and boil them until soft. Once ready, drain and set aside.
Slice the leek and dice the garlic (or leave it whole if you want to remove it later). Place them in a pan with olive oil and stir-fry, then cover and cook for about 5 minutes. This is the base of the pie.
Whilst the base is cooking, finely chop the mushrooms and the celeriac and add these to the pan. Stir, add water if needed, cover, and cook 10-15 minutes further.
At this stage add also the peas and spinach and keep cooking for 15 minutes. Turn off the heat, add the nori sheet - cut into strips - then the cream and combine all together.
Place the boiled potatoes in a bowl, add the milk, 3 tbsp oil salt and pepper and mash until creamy and smooth.
Let's put together the pie: in a baking tray or ovenproof dish, spread the veg base then layer the potato mash on top. Create some ridges with a fork, sprinkle with olive oil, then bake at 200°C for 25 minutes.