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Warming Fish Pie with Crispy Topping
Everyone loves this classic fish pie: responsibly-sourced salmon and golden leeks in cashew cream. With a crisp mashed potato topping sprinkled with cashew 'parmesan'. Tender green beans on the side to up the veg. Simply a classic.
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 80g greek style yoghurt (Milk)
- 160g green beans
- 1 unwaxed lemon
- 1 handful of fresh flat-leaf parsley
- 2 diced salmon fillets (Fish)
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 2 large potatoes
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 tbsp cornflour
- 40g baby spinach
- 1 leek
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
Nutritional Information
Calories: 689
Protein: 43g
Carbs: 59g
Fat: 31g
Ingredients
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 tbsp cornflour (use half)
- 80g greek style yoghurt (use half) (Milk)
- 160g green beans (use half)
- 1 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 2 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 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)
Nutritional Information
Calories: 871
Protein: 46g
Carbs: 98g
Fat: 31g
Warming Fish Pie with Crispy Topping
Everyone loves this classic fish pie: responsibly-sourced salmon and golden leeks in cashew cream. With a crisp mashed potato topping sprinkled with cashew 'parmesan'. Tender green beans on the side to up the veg. Simply a classic.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a sieve, a measuring jug, a grater, a masher, a large frying pan & a medium ovenproof dish
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 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 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 cold 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 slice in half
- Stir the spinach, lemon zest, half the parsley and a squeeze of lemon juice into the fish. 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 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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