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 and full of protein and fibre!
Course Main Course
Cuisine British
Keyword vegan fish pie, vegan savoury pie
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 421kcal
Author Rhian Williams


For the sauce:

  • 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

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


For the sauce:

  • 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

For the mashed potatoes:

  • 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
  • Enjoy immediately!


Calories: 421kcal