Roughly chop your potatoes and boil for 12 minutes (no need to peel them)
Meanwhile de-skin your salmon and chop into cubes and place straight into your baking dish
Now to the baking dish add your chopped celery stalks, carrot, 1 cup peas, handful vegan cheese, zest and juice of ½ a lemon, handful fresh parsley and spinach
Quickly mix with your hands
Now mash your potatoes (I like to use olive oil and a splash of almond milk, salt & pepper)
Simply top the pie ingredients with the mash and roughly spread around the top with a fork (make sure to press in the sides)
Bake for 30 minutes at 200C
Allow to cool once cooked and store in the fridge for 1-2 days.You can also freeze this for another day. Cook from frozen for 20-30 minutes (make sure it’s hot throughout) or defrost and microwave if you prefer.