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.
Creamy Salmon Fish Pie with Crispy Topping
Everyone loves our fish pie: starring sustainably-sourced salmon and leeks in a golden cashew cream sauce. Top with fluffy mashed potato and sprinkle with nutritional yeast. Tender green beans on the side for extra veg. A comforting classic.
High protein
Low sat fat
Serving size
Ingredients
- 240g green beans
- 1 unwaxed lemon
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 80g baby spinach
- 4 large potatoes
- 1 leek
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 2 tbsp cornflour
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 4 diced salmon fillets (Fish)
Nutritional Information
Calories: 695
Protein: 39g
Carbs: 52g
Fat: 36g
Creamy Salmon Fish Pie with Crispy Topping
Everyone loves our fish pie: starring sustainably-sourced salmon and leeks in a golden cashew cream sauce. Top with fluffy mashed potato and sprinkle with nutritional yeast. Tender green beans on the side for extra veg. A comforting classic.
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Cooking Instructions
Before you start
- Line a baking tray with silver foil
- Bring a saucepan filled with salted water to a boil
- Pull out a sieve, a grater, a masher, a measuring jug, a peeler, a large frying pan & a large ovenproof dish
Get the potatoes on
- Dice the potatoes into 2cm chunks (peel optional)
- Add to the saucepan and simmer for 15-18 mins, until soft, then drain
Soften the leek
- Thinly slice the leek into 1/2cm half-moons. Zest the lemon. Rinse the spinach. Trim the green beans
- Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add the leek and cook for 5-7 mins, until softened. Season with salt and pepper
- Dissolve the cornflour in the jug with 50ml cold water, add the stock powder and top up with 250ml hot water
Simmer simmer
- Add the lemon zest and salmon to the leek pan and cook for 1 min. Stir in the cream, mustard, stock mixture and half the nutritional yeast
- Bring to a boil and simmer for 14 mins, stirring occassionally, until the sauce thickens and the fish is cooked
- Add the spinach and simmer for the final 1-2 mins, until wilted. Season to taste with salt and pepper
Time to grill
- Preheat the grill to high (240C)
- Return the drained potatoes to the pan and mash with 1 tbsp oil and a pinch of salt and pepper
- Transfer the mixture to the large ovenproof dish, top with the mash and sprinkle over the remaining nutritional yeast
- Add the green beans to one side of the foil-lined baking tray, the fish pie to the other, drizzle the green beans with 1 tsp oil and season with salt and pepper. Grill for 8-9 mins, until both are golden
Boil the green beans & plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the fish pie onto plates, with the green beans alongside. Garnish with the lemon, cut into wedges
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