Fish Pie With Banana Blossom

Serves: 4 Prep: 35_minutes Cook: 30_mins

Info

We’ve given vegan fish pie a much needed makeover with our nutty and subtly sweet Banana Blossom. Packed with Potassium, Vitamin A, Vitamin C and a great source of antioxidants, banana blossom makes a nutritious (and delicious) swap for traditional mince.

Ingredients

For the white sauce:

1 + ½ tablespoons vegan butter

1 tablespoon plain flour

480ml oat milk

For the filling:

1 tablespoon vegetable oil

1 small leek, white part only, finely sliced

3 cloves garlic, minced

½ teaspoon smoked paprika

1 (400g) tin Biona Organic Banana Blossom, drained

150g fresh shiitake mushrooms roughly torn

1 teaspoon lemon juice

2 tablespoons kelp flakes/wakame flakes (or 1 sheet of nori, finely shredded)

2 tablespoons vegan fish sauce or Biona Organic Coconut Aminos (or soy sauce)

60ml dry white wine (optional)

3 tablespoons nutritional yeast

4 sprigs dill, roughly chopped

110g frozen peas

Salt and Pepper, to taste

For the mash:

1 kg potatoes (about 4-5 large) peeled, and roughly chopped

3 tablespoons nutritional yeast

A splash Biona Organic Oat Drink

½ teaspoon Biona Organic Dijon Mustard

2 tablespoons chives, finely diced

Salt and pepper, to taste

Method

Preheat the oven to 180°C (or 160°C fan).
To make the white sauce, melt butter in a saucepan over medium heat. Add flour and whisk until thickened and bubbling, but not browned, for around 2 minutes.
Pour warm milk in the pan and continue to whisk until sauce is thickened (around 3 minutes). Season with salt and pepper and set aside.
In a large saucepan, fry the leeks and garlic over a medium heat until the leeks and softened and the garlic is fragrant.
Add in the smoked paprika, and stir to coat the vegetables in it.
Using your hands, separate out the individual slices of banana blossom as well as the core. Add them to the pan, along with the shredded shiitake mushrooms, lemon juice, kelp flakes and fish sauce, if using. Add the wine at this point if you are using some.
Continue to fry until the mushrooms start to shrink and glisten, about 5 minutes.
Pour in the white sauce, and stir in the nutritional yeast, dill and frozen peas. Let this cook until it has thickened slightly, about 5 minutes, then season to taste with salt and pepper. Pour this out into an oven-proof baking dish.
For the mash, boil the potatoes until fork-tender and drain.
Add the nutritional yeast, a splash of oat milk, and the dijon mustard.
Mash, adding more milk if necessary, until you get a smooth mash.
Stir in the chives and season with salt and pepper.
Spoon the mash over your filling and make a pattern with a spoon/fork so you get edges which can crisp up in the oven.
Pop it into the oven for 25-30 min, or until golden and bubbling. You can switch it to the grill for the last 3 or so minutes if you want an extra golden, crispy top.
Serve and enjoy!