Fish-e-less pie

  • 2 packets of VBites fish-style steaks OR
  • 1 packet VBites fish-style fingers
  • 250g mushrooms – sliced thick
  • 750g mashed potato – cooked in vegetable stock
  • 1 heaped tbsp wholemeal flour
  • 125ml soya milk
  • 2 tbsp vegetable oil
  • 50g dairy-free hard cheese – chopped into small pieces
  • 2 tbsp fresh chopped parsley
  • 1 tbsp capers
  • Fresh ground black pepper
  • Little extra oil


  1. Make a white sauce by heat oil in saucepan, adding the flour and cooking for a minute or two, stirring constantly. Take off the heat when it has stopped bubbling add soya milk, slowly stirring until smooth. Add cheezly pieces, parsley, black pepper and capers to taste, stir and put aside.
  2. Mash potatoes and add a little oil and black pepper.
  3. Lay fish steaks or fingers in ovenproof dish, spread on white sauce.
  4. Spread potatoes over the top, add mushrooms and drizzle a tiny bit of oil.
  5. Bake in hot oven 200°C/400°F/Gas Mark 6 for 30-40 mins until top is golden brown.
  6. Serve withgreen vegetables or a fresh salad.