British-Inspired Salmon Pie (FD)
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British-Inspired Salmon Pie (FD)

British-Inspired Salmon Pie (FD)

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

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

Preparation Time35 minutes
Cooking Time8 minutes


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

56 g

Green Peas

113 g


56 mL


(Contains Milk)

1 tbsp

All-Purpose Flour

(Contains Wheat)

2 unit(s)

Russet Potato

1 tbsp

Dijon Mustard

(Contains Mustard May contain Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites, Wheat)

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

1 tsp

Dill-Garlic Spice Blend

(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

Not included in your delivery

¼ tsp


¼ cup


1 tbsp


¼ tsp


2 tbsp

Unsalted Butter*


Nutrition Values

Calories900 kcal
Fat57 g
Saturated Fat26 g
Carbohydrate58 g
Sugar7 g
Dietary Fiber6 g
Protein43 g
Cholesterol185 mg
Sodium1010 mg
Trans Fat1 g
Potassium1750 mg
Calcium400 mg
Iron4 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
Aluminum Foil
Large Oven-Proof Pan
Measuring Cups
Potato Masher


Cook potatoes

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 pie 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.

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