Fishless Pie


  • ½  red onion, finely sliced
  • 2 cloves garlic
  • ½ small red chilli
  • 50g oyster mushrooms
  • ½ celeriac
  • 1 carrot
  • 1 leek
  • 1 x 400g black beans
  • 50ml white wine
  • cashew cream
    • 33g cashew nuts
    • 166ml oat milk
    • Juice ¼ lemon
    • ½ tsp garlic powder
    • ½ tsp salt
  • 225ml vegetable stock
  • 50g spinach
  • 1/3 tsp dried thyme
  • ½ tsp salt, ½ tsp pepper
  • 750g sweet potato, skin on
  • 50ml oat milk
  • 1 tbsp olive oil


  • Preheat oven to 180 degrees
  • Make the cashew cream by putting all the ingredients in a blender and mix until smooth.  Set aside.
  • Finely chop the onion, garlic and chilli.  Heat ½ tbsp of olive oil in a large pan on medium heat and cook the onion, garlic and chilli for 4-6 minutes, stirring regularly.
  • Add the mushrooms, celeriac, carrot, leak and blackbeans along with some seasoning of salt and pepper and cover.  Let the vegetables sweat for 10 – 15 minutes until soft, stirring occasionally.
  • Once the vegetables are cooked, add the cashew cream along with the vegetable stock, white wine, spinach and thyme and bring to the boil. Once boiling, reduce to a simmer and cook for 10-15 minutes until the sauce thickens.
  • Meanwhile, cut the sweet potato into bitesize chunks and boil in water for 10 minutes until tender.  Drain and put them back into the saucepan, adding the 50ml oat milk and a little seasoning and mash until smooth.
  • Put the vegetable mix into an oven proof dish and cover with the sweet potato.
  • Cook for 20 minutes/ the vegetable mix is bubbling and the mash is browning, turning half way through in the motorhome.

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