Fishless pie

This meal is so tasty, filling and has a bunch of good vitamins and minerals (please see information at the bottom). Jackfruit is so versatile and it does give a ‘fishy’ texture to the dish. The asparagus are optional but they are a nice addition and bring a little more folate with them. I love this pie!

Time: 1h and 30 minutes approx.

Type: main dish

Difficulty: 3 pans

Serves: 4 portions

What you need:

1 small white onion chopped

3 garlic cloves, chopped

2 tbsp white wine (optional)

1 can of jackfruit in water, rinsed and shredded

100g mushrooms, sliced

300g frozen garden peas

1 tbsp mustard

2 tbsp capers

1 tsp miso paste

1/2 tsp turmeric

1/2 tsp white pepper

1 shredded nori sheet

cashew cream: 100g cashews; 150ml warm water; 2tbsp nutritional yeast

potato puree: 500g white potatoes, peeled and chopped; 2 tbsp olive oil; 100ml unsweetened plant milk; 1 tsp nutmeg; black pepper and salt to taste.

a bunch of asparagus (optional)



knife and chopping board and spoons

1 large frying pan

1 large pot

potato masher

baking tray

food processor/ blender


Start by boiling potatoes for about 20 minutes until they become soft when pierced with a fork;

Meanwhile, prepare jackfruit: rinse pieces with fresh water and shred (remove seeds and harder tips)- reserve;

Add cashews, water and nutritional yeast to the food processor and pulse until you reach a smooth liquid- reserve;

In a large frying pan, cook onions and garlic in a little water over low heat for a few minutes, till soft; add mushrooms, jackfruit and white wine (if using) and let it cook for about 5 minutes in low heat, mixing occasionally (add a little more water if too dry);

add miso paste, capers, turmeric, mustard, shredded nori and garden peas and mix well; let it cook for a few minutes until peas become soft;

Add the cashew cream and mix well; let it cook until the cream becomes thicker (a few minutes); add salt and pepper to taste;

For the puree, once potatoes are cooked, remove water and add plant milk, olive oil, nutmeg, pepper and salt, mash and mix over low heat until you get a smooth puree;

Add the pie cream to a baking tray and spread potato mash on top, homogeneously; add a few asparagus if using- bake for about 20-30 minutes till golden on top; serve while hot.

Note: You can omit miso paste and use 150ml of vegetable stock instead of water to make the cashew cream.

Approximate values per portion.


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