Introducing my tastiest Simple Salmon Pie! This is perfect for mid-week family dinners. It's also a great recipe to batch cook and freeze for another day.
Prep
15 min
Cook
45 min
Serves
4
Difficulty
Easy
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Ingredients
Maris Piper potatoes 1 kg (chopped)
salmon 260 g (chopped)
garlic cloves 2 (crushed)
celery 2 (diced)
carrot 1 (diced)
frozen peas 150 g
lemon 1 (juice)
spinach 2 handful
fresh parsley 1 handful (chopped)
olive oil dash
grated vegan cheese 50 g
Method
Preheat the oven to 200°C/180°C fan/gas mark 6.
To make the mashed potato topping: Peel and chop your potatoes into small chunks. Boil them until soft in salted water. Drain and mash them with a splash of olive oil and almond milk or normal milk, depending on dietary preference. Season to taste.
Meanwhile, remove the skin from the salmon and chop it into small chunks and add to a baking dish.
Dice the celery and carrot. Crush the garlic. Zest and juice the lemon. Roughly chop the parsley.
Add the celery, carrot, garlic, peas, lemon zest and juice, spinach, parsley and a handful of vegan cheese to the tray. Season with salt and pepper and mix well.
Spoon the mashed potato on top and sprinkle with the rest of the vegan cheese. Bake in the oven for 30 minutes or until golden and bubbling. Leave to stand for a few minutes then plate up and enjoy!
