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Quorn Breaded Fishless Pie

A pie topped with mashed potatoes with one serving removed to reveal a Quorn Vegan Fishless Fingers filling.

Explore this vegan fish pie recipe using Quorn Fishless Fingers. A comforting family meal that's topped with creamy mashed potatoes that the whole family will love! Use peas from the freezer and those last few carrots and potatoes; enjoy a comforting classic as well as reducing food waste.

Quorn vegan fishless fingers packaging.

Made with Quorn Vegan Fishless Fingers

Source of Fibre

Low in Saturated Fat

No Soy


  • 8 Quorn Vegan Fishless Fingers
  • 850g potatoes
  • 2 medium carrots
  • 500ml non-dairy milk (+ dash for mashed potatoes)
  • 25g vegan butter (+ knob for mashed potatoes)
  • 1 tbsp cornflour
  • 100g frozen peas
  • Zest of a lemon
  • Handful of chopped parsley


  1. Preheat oven to 200°C.
  2. Peel your potatoes and quarter. Meanwhile, bring two pans of salted water to the boil and, when boiling, add the potatoes into one, and carrots in the other and simmer.
  3. Cook the Quorn Vegan Fishless Fingers in the oven for 15 minutes. When ready, remove from the oven.
  4. After around 20 minutes check the potatoes and carrots are cooked with a fork. Drain the potatoes and leave in the colander to steam for a couple of minutes. Return to the pan with a dash of milk and a knob of butter. Drain the carrots and set aside.
  5. Mash the potatoes up until smooth and creamy adding more milk if needed. 
  6. Next make the white sauce. First add approximately 2tbsp of milk to a bowl with the cornflour and mix into a runny paste. Set aside.
  7. Add remaining milk to a saucepan on low to medium heat.
  8. Next add the butter, salt and pepper. Stir with handheld whisk to melt butter and as it comes towards a boil, add in your cornflour and milk paste that you set aside. Whisk constantly to form a smooth runny sauce. Add more milk if the sauce is too thick.
  9. Once boiling, cook for a minute or two, continually stirring, then remove from heat and set aside.
  10. Stir in the peas, lemon zest and chopped parsley. Taste and adjust seasoning.  
  11. Cut the Quorn Vegan Fishless Fingers into chunks and add to a large oven dish. Pour over the white sauce and mix together. Top with your mashed potato and fluff up with a fork. As an optional extra add a few small knobs of butter to make the potatoes go crispy when baked in the oven.  
  12. Bake in oven for 25-30 minutes until nice and browned.

Recipe by Madeleine Olivia

Zero Waste Tip: keep your potted parsley alive by dividing up into smaller pots and growing them on!

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5 out of 5 stars

Such a tasty way to use up Fishless Fingers!

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