Fish pie

Ingredients

Ingredient	Quantity	Preparation	Alternatives	Notes
Kombu	8g
Squash	1/2 (a small one)	Peeled and diced
Leeks	250g	Finely sliced
Celery	1 stick	Finely sliced
Artichoke hearts	2	Drained and chopped roughly
Miso paste	1 1/2 tbsp
Nutritional yeast	2 tbsp
Lemon juice	1/2 tbsp
Vegetable stock	400ml
Gram flour	1 tbsp		Corn flour
Soy milk	200ml			Half of this is for the filling and half for the topping
Salt
Black pepper
Mashed potato	800g

Other info

Timing: 20min preparation plus 55min cooking time

Produces: 4 portions

Used in: None

Variations

None

Instructions

1. Preheat the oven to 190°C
2. Place all the filling ingredients except the the gram flour, potatoes, olive oil, and the soy milk into a large pan. Cook uncovered for 25–30 minutes. Stir occasionally and add soem hot water if you feel the mixture reduces too much.
3. Meanwhile prepare the mashed potato according to the recipe.
4. Once the filling is ready, mix the gram flour and 2 tbsp of the remaining soy milk into a paste.
5. Remove the heat from the filling and bring it to jsut below a boil. Then add the remainder of the soy milk and stir in the paste. Return to the heat immediately and cook, stirring continuously for another 2–3 minutes, until thickened. Season to taste.
6. Spoon the filling into a casserole dish and top with the mashed potato. Then bake in the oven for 20–30 minutes or until golden brown and crusty on top.