Quorn Fishless Pie
Quorn’s fishless fillets and cupboard basics create a comforting classic that the whole family will enjoy. For this vegan fish pie recipe, Quorn asked me to create a zero waste meal to share how easy it is to create a delicious meal with minimum waste! With simple ingredients from the cupboard and freezer, this dish is perfect for days when food needs to be used up, such as the potatoes and carrots used. Quorn have created a brand new page all on zero waste which has lots of tips on how to make use of what you already have when in the kitchen and get you started with a zero waste lifestyle.
What you need to make vegan fish pie
- potatoes
- medium carrots
- breaded Quorn fishless fillets
- non-dairy milk (+ dash for mashed potatoes)
- vegan butter (+ knob for mashed potatoes)
- cornflour
- frozen peas
- lemon
- parsley
How to make your vegan fish pie
Preheat oven to 200°C (350F)
Peel your potatoes and quarter. Meanwhile, bring two pans of salted water to the boil and, when boiling, add the potatoes into one, and carrots in the other and simmer.
Cook the Quorn fishless fillets in the oven for 15 minutes. When ready, remove from the oven.
After around 20 minutes check the potatoes and carrots are cooked with a fork. Drain the potatoes and leave in the colander to steam for a couple of minutes. Return to the pan with a dash of milk and a knob of butter. Drain the carrots and set aside. Mash the potatoes up until smooth and creamy adding more milk if needed.
Next make the white sauce. First add approximately 2tbsp of milk to a bowl with the cornflour and mix into a runny paste. Set aside.
Add remaining milk to a saucepan on low to medium heat. Next add the butter, salt and pepper. Stir with handheld whisk to melt butter and as it comes towards a boil, add in your cornflour and milk paste that you set aside. Whisk constantly to form a smooth sauce.
Once boiling, cook for a minute or two, continually stirring, then remove from heat and set aside. Stir in the peas, lemon zest and chopped parsley. Taste and adjust seasoning.
Cut the fishless fillets into strips and add to a large oven dish. Pour over the white sauce and mix together. Top with your mashed potato and fluff up with a fork. As an optional extra add a few small knobs of butter to make the potatoes go crispy when baked in the oven.
Bake in oven for 25-30 minutes until nice and browned.
Visit the Quorn website for more info on zero waste and to check out their full range of vegan and vegetarian products. Quorn fishless fillets are available in leading supermarkets and health shops.
Get creative with the vegetables in the pie and use up what you have. If you’ve got some spinach, courgette, mushrooms or any other veg that needs to be used up, then switch it out! This not only reduces on food waste, but saves money shopping for extra ingredients!
*This post contains a paid for advertisment.
Quorn Fishless Pie
Ingredients
- 850 g potatoes
- 2 medium carrots
- 4 breaded Quorn fishless fillets
- 500 ml non-dairy milk (+ dash for mashed potatoes)
- 25 g vegan butter (+ knob for mashed potatoes)
- 50 g cornflour
- 100 g frozen peas
- 1 lemon, zest of
- 1 handful of chopped parsley
Instructions
- Preheat oven to 200°C (350F)
- Peel your potatoes and quarter. Meanwhile, bring two pans of salted water to the boil and, when boiling, add the potatoes into one, and carrots in the other and simmer.
- Cook the Quorn fishless fillets in the oven for 15 minutes. When ready, remove from the oven.
- After around 20 minutes check the potatoes and carrots are cooked with a fork. Drain the potatoes and leave in the colander to steam for a couple of minutes. Return to the pan with a dash of milk and a knob of butter. Drain the carrots and set aside. Mash the potatoes up until smooth and creamy adding more milk if needed.
- Next make the white sauce. First add approximately 2tbsp of milk to a bowl with the cornflour and mix into a runny paste. Set aside.
- Add remaining milk to a saucepan on low to medium heat. Next add the butter, salt and pepper. Stir with handheld whisk to melt butter and as it comes towards a boil, add in your cornflour and milk paste that you set aside. Whisk constantly to form a smooth sauce.
- Once boiling, cook for a minute or two, continually stirring, then remove from heat and set aside. Stir in the peas, lemon zest and chopped parsley. Taste and adjust seasoning.
- Cut the fishless fillets into strips and add to a large oven dish. Pour over the white sauce and mix together. Top with your mashed potato and fluff up with a fork. As an optional extra add a few small knobs of butter to make the potatoes go crispy when baked in the oven.
- Bake in oven for 25-30 minutes until nice and browned.
Notes
- *This post contains a paid for advertisment.
- Visit the Quorn website for more info on zero waste and to check out their full range of vegan and vegetarian products. Quorn fishless fillets are available in leading supermarkets and health shops.
- Get creative with the vegetables in the pie and use up what you have. If you’ve got some spinach, courgette, mushrooms or any other veg that needs to be used up, then switch it out! This not only reduces on food waste, but saves money shopping for extra ingredients!
Nutrition
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