Bosh Vegan Fish Pie Recipe That Everyone Will Love

If you’ve been craving a comforting classic with a compassionate twist, look no further than this BOSH vegan fish pie recipe. This dish captures all the cozy, creamy goodness of a traditional fish pie, but without any animal products.

Using clever plant-based ingredients and a rich, flavorful sauce, it delivers the perfect balance of texture and taste that will delight vegans and non-vegans alike. Whether you’re looking to impress at a dinner party, or simply want a hearty, wholesome meal for the family, this pie is a winner every time.

Inspired by the vibrant recipes from the BOSH! team, this vegan fish pie uses jackfruit and seaweed to mimic the flaky, oceanic qualities of fish, combined with a creamy potato topping that’s golden and crispy.

It’s a fantastic way to enjoy a beloved comfort food while staying true to your plant-based lifestyle.

Why You’ll Love This Recipe

This recipe stands out because it is:

• Deliciously comforting: Creamy, hearty, and satisfying, it’s the ultimate comfort food.
• 100% vegan: No fish or dairy, just plant-based magic that mimics traditional flavors.
• Easy to make: Uses simple ingredients and straightforward steps perfect for home cooks of all levels.
• Nutritious: Packed with fiber, vitamins, and plant proteins.
• Customizable: Swap veggies or add your favorite herbs for a personal touch.

Ingredients

• 700g potatoes (for mash topping)
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 150g young green jackfruit (drained and shredded)
• 1 sheet nori seaweed, crumbled (for fishy flavor)
• 200ml oat milk (or other plant milk)
• 200ml vegan cream (such as soy or oat cream)
• 1 tbsp vegan butter
• 2 tbsp plain flour
• 1 tsp lemon juice
• 1 tsp seaweed flakes (optional, for extra umami)
• 150g frozen peas
• 100g sweetcorn
• Salt and pepper to taste
• Fresh dill or parsley, chopped (for garnish)

Equipment

• Large pot (for boiling potatoes)
• Frying pan or skillet
• Medium saucepan
• Mixing bowl
• Masher or fork (for potatoes)
• Wooden spoon or spatula
• Ovenproof dish (approx. 20×20 cm)
• Measuring spoons and cups

Instructions

1. Preheat your oven to 200°C (400°F). Peel and chop the potatoes into even chunks and place them in a large pot of salted water. Bring to a boil and cook until tender (about 15-20 minutes).
2. While the potatoes cook, heat olive oil in a frying pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the shredded jackfruit and crumble in the nori seaweed. Stir well to combine and cook for 5-7 minutes, allowing the flavors to meld and the jackfruit to soften.
4. In a medium saucepan, melt the vegan butter over medium heat. Whisk in the flour to create a roux and cook for 2 minutes, stirring constantly to avoid lumps.
5. Gradually pour in the oat milk and vegan cream while continually whisking. Cook until the sauce thickens to a creamy consistency, about 5-7 minutes.
6. Remove the sauce from heat and stir in the lemon juice, seaweed flakes (if using), and season generously with salt and pepper.
7. Drain the potatoes and mash them with a fork or masher until smooth. Add a pinch of salt and a splash of oat milk if needed for creaminess.
8. Stir the frozen peas and sweetcorn into the jackfruit mixture, then pour the creamy sauce over it and mix gently.
9. Transfer the filling to your ovenproof dish, spreading it out evenly. Top with the mashed potatoes, spreading them into an even layer. Use a fork to create texture on top for a crispy finish.
10. Bake in the preheated oven for 25-30 minutes or until the top is golden and bubbling.
11. Remove from the oven and let it sit for 5 minutes before serving. Garnish with fresh dill or parsley for a bright, fresh flavor.

Tips & Variations

For an extra rich flavor, stir in a tablespoon of nutritional yeast into the sauce before pouring it over the filling.

If you prefer a spicier kick, add a pinch of smoked paprika or chili flakes to the jackfruit mixture.

Feel free to add other veggies like diced carrots, celery, or mushrooms to increase the nutrient variety and texture.

To make the mashed potato topping even creamier, blend in a tablespoon of vegan cream cheese or vegan butter.

Nutrition Facts

Serving Suggestions

This vegan fish pie pairs beautifully with a fresh green salad tossed in a light lemon vinaigrette. The acidity helps balance the creamy richness of the pie.

For a heartier meal, serve alongside steamed green beans or roasted Brussels sprouts. A side of crusty wholegrain bread is also perfect for mopping up the delicious sauce.

Looking for a vegan dessert to finish your meal? Try the luscious Cinnamon Pecan Ice Cream Recipe for a sweet, creamy delight.

Conclusion

This BOSH vegan fish pie recipe is a true celebration of plant-based cooking that doesn’t compromise on flavor or comfort. It’s a wonderful way to enjoy the nostalgic taste of a classic fish pie while aligning with vegan principles.

The clever use of jackfruit and seaweed creates an authentic “fishy” texture and umami depth, while the creamy potato topping adds warmth and heartiness.

Perfect for cozy family dinners or impressing friends with your plant-based culinary skills, this recipe is versatile, nutritious, and incredibly satisfying. Don’t forget to check out some other fantastic recipes like the Clam Chowder San Francisco Recipe or the indulgent Chocolate Heaven Cake Recipe to round out your vegan feast.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Bosh Vegan Fish Pie”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A comforting and creamy vegan fish pie featuring a smoky chickpea filling topped with fluffy mashed potatoes. Perfect for a hearty plant-based meal.”, “prepTime”: “PT20M”, “cookTime”: “PT40M”, “totalTime”: “PT60M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 tbsp olive oil”, “1 onion, finely chopped”, “2 garlic cloves, minced”, “1 tsp smoked paprika”, “400g chickpeas, drained and rinsed”, “150g smoked tofu, diced”, “200ml vegan cream”, “1 tbsp lemon juice”, “500g potatoes, peeled and chopped”, “50ml plant-based milk”, “2 tbsp nutritional yeast”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 200\u00b0C (390\u00b0F).”}, {“@type”: “HowToStep”, “text”: “Boil potatoes until tender and mash with plant-based milk and salt.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a pan, saut\u00e9 onion and garlic until soft.”}, {“@type”: “HowToStep”, “text”: “Add smoked paprika, chickpeas, smoked tofu, vegan cream, lemon juice, salt, and pepper; simmer for 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Transfer chickpea mixture to a baking dish and spread mashed potatoes on top.”}, {“@type”: “HowToStep”, “text”: “Sprinkle nutritional yeast over the mash and bake for 25 minutes until golden.”}], “nutrition”: {“calories”: “450 kcal”, “proteinContent”: “20 g”, “fatContent”: “15 g”, “carbohydrateContent”: “55 g”}}