Salmon Pie

Print Recipe

4.84 from 25 votes

An easy salmon pie with a crispy mashed potato topping over salmon, peas, veg and lemon. Ready in 45 minutes.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: British

Diet: Gluten Free, Low Lactose

Servings: people

Author: James Wythe

Equipment

Ingredients

1 kg Potatoes
2 garlic cloves crushed (optional)
2 large salmon fillets skinned, about 300g in total
2 stalks celery finely chopped
1 carrot finely chopped
1 cup peas (150g)
handful cheese grated, any kind (I use dairy free)
½ juice lemon
½ zest lemon
handful spinach (optional)
handful fresh parsley chopped
drizzle olive oil plus a splash of any milk for the mash
Pinch salt & pepper

Instructions

Pre-heat your oven to 200°C fan (220°C conventional, gas 7). Roughly chop your potatoes and boil for 12 minutes (no need to peel them).
Meanwhile de-skin your salmon and chop into cubes. Now to the baking dish add your chopped salmon, crushed garlic cloves, finely chopped celery stalks and carrot, 1 cup peas, handful of grated 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 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 until golden on top and piping hot in the middle; the salmon should be opaque and flake easily.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Allow to cool, then store in the fridge in a covered container for up to 2 days. Reheat in the oven or microwave until steaming hot all the way through.

To Freeze: Freeze for up to 3 months. Defrost overnight in the fridge, then reheat until steaming hot all the way through.

Tip 1: I keep the skin on my potatoes when boiling because it speeds up the recipe, reduces food waste, and contains nutrients.

Tip 2: For the mash I use olive oil, a splash of milk (I use almond, any milk works), salt and pepper. Use a dairy free cheese and milk for a dairy free pie.

Tip 3: Make sure to press in the edges of the potatoes to hold the heat into the pie.

Tip 4: Due to loving the crispy ridges, I like to make fork marks into the mash with raised edges which catch in the oven and turn crunchy.

Nutrition