MoreOcean Pie (as featured on Hairy Bikers)
Published date: 27/04/15

Here's your chance to learn the secret recipe for our Ocean Pie, as cooked by Si and Dave on The Hairy Bikers "Best of British" TV show.


For the Base:
1 tbsp olive oil
10 shallots , finely sliced
2 smoked garlic cloves, crushed
250g button mushrooms finely sliced
250g oyster mushrooms, finely sliced
½ tsp smoked hot Paprika
250g firm tofu, smoked
Splash of soya sauce
12g seaweed salad mix (dehydrated)

For the Sauce:

30g butter
2 tsp flour
350ml milk
100ml single cream
50g peas
25g parsley finely chopped
1 tsp stock powder

For the Topping:
750g potatoes, peeled and cut into chunks
50ml milk
30g butter a little cheese (optional)
Salt and pepper


  1. Slice the tofu in to strips and cut diagonally along each edge. Place the tofu into a non-stick pan with a little olive oil. After 10 minutes carefully turn over and add a dusting of paprika and a splash soya sauce. Continue to cook for and other 5 minutes. When cooked set to one side.

  2. Gently fry the shallots for 5 minutes. Once cooked remove half and set to one side. Add the garlic, hot smoked paprika, mushrooms and seaweed to the pan and cook on a low light. After 10 minutes transfer to an oven proof dish and add the tofu.

  3. For the Sauce: In a separate pan melt the butter then add the flour and allow to cook for 2 minutes, stirring constantly. Add the milk gradually stirring with a whisk. The sauce will thicken as it is brought to the boil.

  4. Add the cream and parsley (reserve a little parsley for garnish), peas, cooked shallots and 1tsp stock powder. Adjust the seasoning if required then spoon the sauce over the tofu and mushroom base.

  5. For the Topping: Bring a large pan of water to the boil and add the potatoes. Simmer for 15 minutes until tender. Drain and mash with the milk, butter and cheese if using. Season with salt and pepper. The potato should have a light and creamy texture.

  6. Pipe the potatoes over the base. Bake in a pre heated oven at 180°C for 20 minutes until golden and crispy.

  7. Before serving garnish the pie with a little chopped parsley. Serve with steamed fresh spinach.
NB: Fresh seaweed is available seasonally from specialist suppliers on the coast. For convenience dehydrated seaweed is available as a Japanese Sea Vegetable Salad or Chopped Nori from health food stores and some larger supermarkets.

This recipe is copyright (C) The Vegetarian Society 2011 and is part of our very own "Best of British" cookery workshop which you can learn more about here.
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The Cordon Vert Vegetarian Cookery School
The Vegetarian Society
Parkdale, Dunham Road, Altrincham WA14 4QG
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