Vegan Fish Pie with Parsley Sauce

By Bethany's Vegan Kitchen on 22/06/2024

Flaky fish-free salmon and vegetables in a creamy sauce, topped with mashed potato, served with homemade parsley sauce. This veganised version of the classic British dish has all the same flavours and texture as the fish version, but is completely plant based

Yield: Four servings Cook time: 50 minutes

You'll need:

Four fish-free salmon fillets, I used Vivera Salmon Style Fillets which I bought from Tesco. If these aren't available where you are, I have included alternatives in the note at the end of the recipe
One tablespoon of butter
One small brown onion, chopped
One small carrot, finely diced
One stick of celery, finely diced
75g frozen peas
5g roasted seaweed snacks, finely diced
5g fresh parsley, diced
250g dairy-free cream

For the mashed potato you'll need:

900g potatoes, peeled and diced
65ml dairy-free milk
25g dairy-free butter
One teaspoon of dijon mustard
Salt and black pepper to taste

For the parsley sauce you'll need:

350g dairy-free cream
100ml dairy-free milk
One tablespoon of nutritional yeast
5g fresh parsley, chopped
Salt and black pepper to taste

If you would like to make your own dairy-free cream you'll need:

350g silken tofu
250ml dairy-free milk, I used soya milk

Method:

If you'd like to make your own dairy-free cream, simply add the tofu and dairy-free milk into a blender and blend until smooth. This is the cream that I used for both the salmon pie and the parsley sauce, and I would definitely recommend doing this
Start by cooking the salmon fillets. I prefer to cook them using an air fryer at 200°C for 7 minutes. Once they're cooked, set them aside to cool down. To cut down on overall cooking time, I cooked the potato while working on the rest of the dish. Simply bring a large pan of water to a boil, then boil the potato until tender
Next, heat the butter in a large frying pan over a medium heat. Once it's melted, add in the onion, carrot and celery and fry them for 10 minutes, stirring every now and then
Break the salmon fillets down into flakes, then add them into the frying pan along with the vegetables. Also add the frozen peas and cook for five minutes
Now add in the parsley, seaweed and cream. Give everything a couple of minutes to heat through and then add the mixture into a baking dish

Once the potato is cooked, drain away the water, then add the milk, butter and mustard. Mash thoroughly and season to taste with salt and black pepper
Spoon the mashed potato on top of the creamy vegetable and fish layer, I used a spoon to make semi-circle indentations to resemble scales
Bake the pie at 200°C for 12 minutes in an air fryer, or 15 minutes in an oven
While the pie bakes, add the cream, milk and nutritional yeast into a frying pan over a medium heat, whisk together until well combined. Give the mixture five minutes to heat through
Next, add in the parsley and season to taste with salt and black pepper. Once the sauce has thickened pour it into a jug, and then it's ready to serve with the pie

Note:

If the Vivera vegan salmon style fillets aren't available where you are, here are a couple of alternatives:
Fish-free fish fingers; most supermarkets here will sell vegan fish-free fish fingers, they usually come in pack of 12. You can use a pack, cut them into bite sized pieces, and use them to replace the salmon
King oyster mushrooms; you can also replace the salmon with king oyster mushrooms. They may be a little tricky to find in shops, but they're also sold from various different places online. Shred 375g of king oyster mushrooms and add them in when you add the onion, carrot and celery. It might look like a lot, but they will cook down quite a bit