Gluten-Free Vegan Fish Pie

Gluten-Free Vegan Fish Pie

This Gluten-Free Vegan Fish Pie is the best comfort food! It’s:

  • packed full of flavour
  • super creamy  
  • full of protein and fibre!

Gluten-Free Vegan Fish Pie

It’s a little more time-consuming than some of my other recipes, but it’s easy to put together and definitely worth the wait! Once you’ve made the sauce and mashed potatoes, you can just throw it in the oven and go get on with something else.

Gluten-Free Vegan Fish Pie

The sauce really makes this dish, and it starts off with leeks and fennel. If you haven’t cooked with fennel before, I couldn’t recommend it more! It might not look like much, but it completely loses it’s aniseed flavour once cooked, and turns incredibly sweet and flavourful. It pairs really well with the white wine, which adds the most amazing fragrance.

Gluten-Free Vegan Fish Pie

The base of the creamy sauce was inspired by the sauce for this Vegan Potato Dauphinoise Gratin, which is made using unsweetened almond milk (you can use oat milk for a nut-free version) thickened with cornflour. It’s thick and creamy, and has a neutral flavour, meaning it provides a great base for a number of sauces.

Gluten-Free Vegan Fish Pie

I also added plenty of herbs to the sauce, such as fresh parsley or dill, as well as some capers for a salty, umami-rich flavour reminiscent of fish or seafood!

And to replace the fish, I went with white beans, which have a similarly neutral taste, and work wonderfully to soak up all the other flavours of the sauce. They also add plenty of protein and fibre.

Gluten-Free Vegan Fish Pie

I decided to jazz up the mashed potato topping with some more fresh herbs (parsley or dill), cheesy nutritional yeast and good handful of peppery watercress.

The kick from the watercress really balances out the creaminess of the sauce, and the velvety texture of the mashed potatoes, whilst also adding extra colour, and is a great way of sneaking in extra vegetables! 

If you want to make this dish even more nutritious, you can use sweet potatoes instead of regular potatoes, or even cauliflower or celeriac.

To create maximum crispy bits on the top, I like to score the mashed potatoes with a fork to create a rough surface, which provides more potential for crispy bits.

Gluten-Free Vegan Fish Pie

I hope you’ll love this Gluten-Free Vegan Fish Pie! It’s a wonderful combination of flavours and textures and seriously nutritious too.

For more comfort food recipes, check out my:

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Gluten-Free Vegan Fish Pie
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Gluten-Free Vegan Fish Pie
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hrs
 

This Gluten-Free Vegan Fish Pie is the best comfort food! It's packed full of flavour, super creamy and full of protein and fibre!

Course: Main Course
Servings: 4
Calories: 421 kcal
Ingredients
For the sauce:
  • 2 tablespoons oil (olive, rapeseed or vegetable oil)
  • 1 leek, thinly sliced
  • 1 small fennel bulb, tops cut off and roughly chopped
  • 1 carrot, peeled and roughly chopped
  • Splash of white wine or sparkling wine (ensure vegan/gluten-free if necessary)
  • 170 ml (3/4 cup) milk (unsweetened almond milk or oat milk if nut-free)
  • 1 tablespoon cornflour
  • Handful of fresh parsley or dill, roughly chopped
  • 1 teaspoon capers, roughly chopped
  • 400 g (14oz) tinned white beans, drained and rinsed (cannellini beans, haricot beans or butter beans)
  • Few handfuls of kale of spinach
  • Salt + pepper, to taste
For the mashed potatoes:
  • 1 kg (35oz) potatoes, peeled and diced
  • Handful of fresh parsley or dill, roughly chopped
  • Handful of watercress, roughly chopped
  • 2 tablespoons nutritional yeast
  • Salt + pepper, to taste
Instructions
For the sauce:
  1. Heat up the oil in a pan
  2. Once hot, add the leek, fennel and carrot, and fry for about 10 minutes until softened
  3. Add the white wine and fry for a couple of minutes until all the wine has evaporated
  4. Measure out the milk in a jug or other container, add the cornflour to the container and stir until well mixed
  5. Pour the milk and cornflour mixture into the pan, and add the fresh parsley or dill, capers, white beans, kale or spinach, and salt + pepper and mix well

  6. Bring to the boil and stir regularly, until thickened
For the mashed potatoes:
  1. Place potatoes in a pan along with a pinch of salt, and roughly cover with water
  2. Bring to the boil and simmer on a low heat for around 15 minutes, until soft enough to gently pierce with a fork
  3. Drain away the water and keep the potatoes in the pan
  4. Add the parsley or dill, watercress, nutritional yeast, and salt + pepper and use a potato masher (or a fork and a lot of elbow grease) to mash the potatoes until smooth

  5. Preheat the oven to 180 degrees (350 degrees)
  6. Transfer the sauce into a large baking dish and top with the mashed potatoes
  7. Score the top of the mashed potatoes with a fork to roughen the surface for more crispy bits!
  8. Bake in the oven for 30-40 minutes until the top is golden brown and the sauce is bubbling nicely
  9. Enjoy immediately!

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