Vegan Easy Ocean Pie, topped with cheesy mash!

It’s been so long since I have eaten fish I can’t remember what it tastes like. So this Vegan Easy Ocean Pie is more about the taste of the sea rather than trying to replicate a fish pie. However, I have used carrots and parsnips for their colour and texture for a varied flaked-fish look.

I love seaweed and nori works really well, along with salty capers, to give that ocean flavour to this dish. Nori sheets can be purchased in most large UK supermarkets in the World Foods aisle.

With an effortless self-saucing method, that produces a light coating of sauce, and topped with golden cheesy mashed potatoes, it’s a great family dinner served with traditional peas and sweetcorn! Or the veg of your choice, of course!

If you are not cooking for a family this pie freezes really well – portion the pie up and freeze for up to one month. If using from frozen, defrost in the fridge overnight and reheat in a microwave until piping hot all the way through.

How To Make Vegan Easy Ocean Pie

This pie is very easy to make, with only a handful of ingredients as it’s all about the nori giving a lovely ocean flavour, and I didn’t want to mask that by adding too many other things.

Please note – this recipe requires 1 quantity of Vegan Cheesy Mashed Potatoes which can either be made ahead or at the same time, but is not included in the time given for this recipe. However, the potatoes can be cooked at the same time as the carrots and parsnips. Thus, it will not make too much difference to the total time.

Equipment you will need

Kitchen scales

Sharp knife

Measuring spoons

Large saucepan

Hand-held potato masher

Large bowl

Pair of scissors

Large oven-proof dish

Step 1 – Preheat the oven to 200℃ fan/220℃/425°F/Gas 7.

Step 2 – Place the carrot and parsnip batons in a large pan, add the pinch of salt, and cover with freshly boiled water.

Step 3 – Cover the pan and bring to a boil. Reduce the heat and simmer for 8 minutes.

Step 4 – Whilst the carrots and parsnips are cooking, place the flour into a large jug or bowl, and whisk a little of the milk into it to make a paste. Gradually add the rest of the milk, a little at a time. Add the fresh dill, salt, and pepper and whisk in.

Step 5 – Drain the carrots and parsnips and mash with a hand-held potato masher. You need to achieve a semi-mashed consistency like flaked fish.

Step 6 – Breakdown the sheets of nori by tearing into strips, and then cutting into small pieces.

You can buy nori as a sprinkle, so it’s already broken down into small pieces, but I find it is not as flavoursome as using nori sheets and cutting them myself.

Step 7 – Add the nori pieces and capers to the mashed carrots and parsnips and mix in until evenly distributed.

Step 8 – Grease a large oven-proof dish and spoon the carrots and parsnips into it and pour over the milk mixture to evenly coat the carrots and parsnips. Carefully spoon the cheesy mash over the top and fluff-up with a fork.

Step 9 – Bake in the middle of the oven for 30-40 minutes until the sauce is bubbling and the top is golden brown.

Step 10 – Let it rest for 10 minutes and then serve with peas and sweetcorn.

I’d love to hear from you when you have made this ocean pie, so please leave me a comment in the comments box below. ????????

Happy Ocean Pie making and ENJOY! ????????