British-Inspired Salmon Pie
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
British-Inspired Salmon Pie

British-Inspired Salmon Pie

with Peas and Mash

Cousin to shepherd's pie, this British-inspired fish pie is a comforting, creamy stew studded with salmon and veggies and topped with a quilt of cheesy mashed potatoes.

Family Friendly
Seafood/Fruit de Mer

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

250 g

Salmon Fillets, skin-on

(Contains Fish, Seafood/Fruit de Mer)

56 g

Green Peas

113 g


56 mL


(Contains Milk)

1 tbsp

All-Purpose Flour

(Contains Wheat)

460 g

Russet Potato

¼ cup


(Contains Milk)

½ tbsp

Dijon Mustard

(Contains Mustard)

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

1 tsp

Dill-Garlic Spice Blend

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories860 kcal
Fat52 g
Saturated Fat24 g
Carbohydrate58 g
Sugar8 g
Dietary Fiber6 g
Protein43 g
Cholesterol155 mg
Sodium900 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Baking Sheet
Paper Towel
Aluminum Foil
Large Oven-Proof Pan
Measuring Cups
Potato Masher


Cook potatoes

Before starting, preheat the broiler to high. Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.

Broil salmon

While potatoes cook, pat salmon dry with paper towels, then season with salt and pepper. Arrange salmon on a foil-lined baking sheet, skin-side down. Broil in the middle of the oven until cooked through, 8-10 min.** Transfer salmon to a plate. Remove skin. Using two forks, break up salmon into 1-inch pieces.

Cook veggies

While salmon broils, heat a large oven-proof pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mirepoix and peas. Cook, stirring often, until tender-crisp, 3-4 min. Sprinkle flour over veggies. Cook, stirring constantly, until all veggies are coated with flour, 1-2 min. Season with salt and pepper.

Make salmon filling

Add Dill-Garlic Spice Blend, cream and 1 cup water (dbl for 4 ppl) to the pan with veggies. Bring to a boil over high heat. Once boiling reduce heat to medium. Simmer, stirring often, until sauce thickens slightly, 4-6 min. Remove the pan from heat. Stir in half the Dijon (all for 4 ppl), then season with salt and pepper. Gently stir in salmon, including any juices from the plate.

Mash potatoes

When potatoes are fork-tender, drain and return them to the same pot, off heat. Mash 1/4 cup milk and 2 tbsp butter (dbl both for 4 ppl) into potatoes until creamy. Stir in cheese, then season with salt and pepper. (NOTE: If you don't have an oven-proof pan, transfer salmon filling to a 8x8-inch baking dish for 2 ppl and 4 ppl.)

Finish and serve

Top salmon filling with mashed potatoes, spreading into an even layer. Broil in the middle of the oven until potato topping begins to brown, 4-5 min. Remove salmon pie from the oven and let stand for 5 min. Divide salmon pie between plates.