Fish-e-less Pie

  • 1x 200g packet of VBites Fish Style Steaks OR
  • 1x 215g packet of 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 (e.g.Cheezly or Sheese) – chopped into small pieces
  • 2 tbsp chopped fresh parsley
  • 1 tbsp capers
  • Fresh ground black pepper
  • Little extra oil


  1. To make white sauce, heat the vegetable oil in a saucepan, add the flour and cook for a minute or two, stirring constantly.
  2. Take off the heat when it has stopped bubbling and add soya milk slowly, stirring until it forms a smooth paste.
  3. Add ‘cheese’ pieces, parsley, black pepper and capers to taste, stir and set aside.
  4. Mash the potatoes and add a little oil and black pepper.
  5. Lay the fish steaks or fingers in an ovenproof dish and pour over the white sauce. Spread the mashed potatoes over the top, add mushrooms and drizzle with a tiny bit of oil.
  6. Bake in hot oven at 200C/400F/Gas Mark 6 for 30-40mins until the top is golden brown and the mushrooms cooked.