Ingredients
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2–3 tablespoons Olive Oil
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3 Banana Shallots
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1 Carrots
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1 small Leeks
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2 tablespoons plain/all-purpose Flour
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1¼ cups (300 ml) Vegan Milk
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1 cup plus 1 tablespoon (250 ml) good-quality Vegetable Broth
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2 Bay leaves
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1 teaspoon smoked Rose Water Essence
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⅓ oz (10 g) dried dulse Seaweed
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14-oz (1 x 410-g) can heart of Heart of Palm
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4 vegan ‘ Prawns
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2 vegan ‘ Scallops
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3½ oz (100 g) fresh Chard
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large handful of freshly chopped Dill
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½ –1 teaspoon Sea Salt
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For the Herby Mash
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6 large white Potatoes
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4 tablespoons good-quality Olive Oil
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¼ cup (60 ml) vegan Creme Fraiche
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1–2 teaspoons fine Sea Salt
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1 teaspoon ground White Pepper
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½ large bunch Parsley
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scant 1 cup (80 g) grated Vegan Cheese
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large handful of fresh Breadcrumbs
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small handful of Pumpkin Seeds
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wedge of Lemon
Directions
This hearty comfort dish brings together those familiar seafood pie flavours with some great vegan alternatives. I wanted to recreate the distinctive flaky, smoky and sweet flavours and have ramped up the flavours in the mash and the velvety sauce. You can substitute or leave out some of the faux fish alternatives if you find they are difficult to get hold of, but they are worth ordering online as most keep for months in the freezer.
Steps
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1
Done
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First, make the herby mash. Half-fill a large pan with water, cover and bring to the boil. Add the potatoes and boil for 20–30 minutes until completely soft. Drain into a colander and leave to drain and cool for 5–10 minutes. Put the potatoes back into the empty pan and add the olive oil. Mash vigorously, adding the crème fraîche or cream, salt and pepper, and whipping a little to make it smooth and creamy. Add the parsley and mix well. Set aside. |
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2
Done
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Preheat the oven to 180˚C (350˚F) Gas 4. |
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3
Done
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Put the olive oil into a deep frying pan/skillet, add the shallots and fry very gently, taking care not to colour them. Fry for 8–10 minutes until translucent and sticky. Add the carrot and leek, and fry for a further 6–7 minutes. Add the flour to the pan and mix well to make a chunky roux. Add the milk, mix well and continue to heat gently for a few minutes. Add the stock, bay leaves, smoked essence and seaweed to the pan, stirring well. Add all the remaining ingredients, season with the salt to taste, stir well and cook gently until the greens are wilted. Pour the mixture into a deep baking dish. Top with the herby mash, then sprinkle with the grated cheese, breadcrumbs and pumpkin seeds, if using. |
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4
Done
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Put the pie in the centre of the preheated oven, with a baking sheet underneath to catch any sauce bubbling over. Bake for 30–40 minutes until golden and crispy on top and the sides are bubbling. |
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5
Done
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Allow to stand for 5 minutes before serving with a wedge of lemon, if you like. |
