This Gluten-Free Vegan Fish Pie is the best comfort food! It’s:
- packed full of flavour
- super creamy
- full of protein and fibre!
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.
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.
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.
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.
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.
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:
- White Bean Mac and Cheese
- Vegan Stretchy Melty Grilled Cheese
- Vegan Stretchy Melty Cheese Quesadillas
- Chickpea Sweet Potato Peanut Curry
- Potato Dauphinoise Gratin
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.
Helpful tools to make this Gluten-Free Vegan Fish Pie:
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!
- 1 tablespoon 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) unsweetened almond milk (or unsweetened cashew milk, or unsweetened oat milk if nut-free)
- 1 tablespoon cornflour (cornstarch)
- Handful fresh parsley or dill, roughly chopped
- 1 teaspoon capers, roughly chopped
- 400 g (14oz) tin of white beans, drained and rinsed (cannellini beans, haricot beans or butter beans)
- Few handfuls of kale of spinach
- Salt + pepper, to taste
- 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
Heat up the oil in a pan
Once hot, add the leek, fennel and carrot, and fry for about 10 minutes until softened
Add the white wine and fry for a couple of minutes until all the wine has evaporated
Measure out the milk in a jug or other container, add the cornflour to the container and stir until well mixed
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
Bring to the boil and stir regularly, until thickened
Place potatoes in a pan along with a pinch of salt, and roughly cover with water
Bring to the boil and simmer on a low heat for around 15 minutes, until soft enough to gently pierce with a fork
Drain away the water and keep the potatoes in the pan
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
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
Transfer the sauce into a large baking dish and top with the mashed potatoes
Score the top of the mashed potatoes with a fork to roughen the surface for more crispy bits!
Bake in the oven for 30-40 minutes, until the top is golden brown and the sauce is bubbling nicely
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