The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
10g veg stock powder
-
1 tbsp nutritional yeast
- 1 leek
- 40g baby spinach
- 1 tbsp cornflour
- 2 large potatoes
-
2 tsp Dijon mustard (Mustard)
- 2 diced salmon fillets (Fish)
- 1 handful of fresh flat-leaf parsley
- 1 unwaxed lemon
- 160g green beans
- 80g greek style yoghurt (Milk)
Fish, Milk, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 99Kcal | 630Kcal |
| 412kJ | 2637kJ | |
| Fat | 4.5g | 29g |
| of which saturates | 1.1g | 7.2g |
| Carbohydrates | 8g | 53g |
| of which sugars | 1.6g | 9.9g |
| Protein | 6.1g | 39g |
| Salt | 0.25g | 1.6g |
| Fibre | 1.7g | 11g |
Ingredients
Ingredients
-
10g veg stock powder (use half)
- 1 tbsp cornflour (use half)
- 80g greek style yoghurt (use half) (Milk)
- 160g green beans (use half)
-
1 tbsp nutritional yeast (use half)
-
2 tsp Dijon mustard (use half) (Mustard)
- 1 leek (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 2 large potatoes
- 1 diced salmon fillet (Fish)
- 40g baby spinach (use half)
- 1 unwaxed lemon (use half)
Fish, Milk, Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 90Kcal | 785Kcal |
| 378kJ | 3284kJ | |
| Fat | 3.3g | 29g |
| of which saturates | 0.8g | 7.3g |
| Carbohydrates | 10g | 86g |
| of which sugars | 1.3g | 11g |
| Protein | 4.9g | 42g |
| Salt | 0.18g | 1.6g |
| Fibre | 1.7g | 14g |
Salmon Fish Pie with Mashed Potato Topping & Green Beans
Everyone loves this classic fish pie: ours stars responsibly-sourced salmon and sweet leeks, bubbling away in a creamy yoghurt sauce. Cover with a fluffy mashed potato topping, and into the oven it goes - until golden. Tender green beans on the side to up the veg. Simply a classic.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a small ovenproof dish, a measuring jug, a masher, a sieve, a grater & a peeler
Make the mash
- Peel and dice the potatoes into 2cm chunks, then add to the saucepan. Simmer for 15-18 mins, until soft, then drain
- Return to the pan and mash with 1/2 tsp olive oil and a pinch of salt and pepper
Start the pie
- Thinly slice the leek into 1/2cm thick half-moons. Rinse the spinach
- Heat the large frying pan with 1/2 tsp olive oil on medium heat. Once hot, add the leek and cook for 4-5 mins, until softened. Season with salt and pepper
- Meanwhile, dissolve the cornflour in the jug with 2 tbsp water (1 tbsp for 1 person), then add the stock powder and top up with 250ml hot water (125ml for 1 person)
Make the filling
- To the leek pan, add the mustard, stock mixture and salmon. Bring to the boil, then lower the heat and simmer for 14 mins, until the fish is cooked and sauce has thickened
- Meanwhile, roughly chop the parsley. Zest half the lemon, then cut in half
- Stir the spinach, lemon zest, half the parsley and a squeeze of lemon juice into the salmon. Simmer for 1 min, until wilted. Remove from the heat and stir in the yoghurt. Season to taste with salt and pepper
Time to grill
- Preheat the grill to high (240C)
- Transfer the mixture to the small ovenproof dish. Top with the mash, then sprinkle over the nutritional yeast
- Grill for 5-6 mins, until golden
Cook the green beans & plate up
- Rinse the potato saucepan, fill with salted hot water and bring to a boil
- Trim the green beans, then add to the saucepan. Boil for 2-3 mins, until cooked. Drain, then season with salt and pepper
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the fish pie between plates, with the green beans alongside. Garnish with the remaining lemon, cut into wedges. Sprinkle over the remaining parsley
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