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Simple Salmon Pie
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4.84 from 24 votes

Salmon Pie

Super easy gluten-free & dairy-free Salmon Pie!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: British
Diet: Gluten Free, Low Lactose
Servings: 4 people
Author: James Wythe
Cost: £8

Ingredients

  • 1 kg Potatoes
  • 2 garlic cloves crushed (optional)
  • 2 large salmon fillets
  • 2 stalks celery finely chopped
  • 1 carrot finely chopped
  • 1 cup peas (150g)
  • handful vegan cheese grated
  • ½ juice lemon
  • ½ zest lemon
  • handful spinach (optional)
  • handful fresh parsely chopped
  • drizzle olive oil
  • Pinch salt & pepper

Instructions

  • Pre-heat your oven to 200C. 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, 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

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 and store in the fridge in a covered container for 1-2 days. Reheat in a pan or the microwave.
To Freeze: Freeze for up to 3 months. Cook from frozen for 20-30 minutes (make sure it’s hot throughout) or defrost and microwave if you prefer.
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: You can make a creamy dairy-free mashed potato perfect for this fish pie with potato topping with just a few ingredients: olive oil, dairy-free milk (I use almond), vegan butter (optional), salt, and pepper.
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

Calories: 513kcal | Carbohydrates: 62g | Protein: 24g | Fat: 18g | Saturated Fat: 12g | Fiber: 7g | Sugar: 5g