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.
Fish pie with roasted carrot & leek topping
Fish pie might just be the ultimate comfort food. Make this version with sustainably sourced salmon, and top with vibrant root veg and leeks. Dish up with classic, crowd-pleasing green beans.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 diced salmon fillet (Fish)
- 160g green beans (use half)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 handful of fresh dill (use half)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 leek (use half)
- 3 small sweet potato
- 1 unwaxed lemon (use half)
Nutritional Information
Calories: 1145
Protein: 43g
Carbs: 154g
Fat: 44g
Ingredients
- 1 handful of fresh dill
- 1 unwaxed lemon
- 2 diced salmon fillets (Fish)
- 1 leek
- 6 carrot
- 160g green beans
- 1 handful of fresh flat-leaf parsley
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
Nutritional Information
Calories: 664
Protein: 38g
Carbs: 49g
Fat: 36g
Fish pie with roasted carrot & leek topping
Fish pie might just be the ultimate comfort food. Make this version with sustainably sourced salmon, and top with vibrant root veg and leeks. Dish up with classic, crowd-pleasing green beans.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 8. Boil a kettle. Peel the carrots and cut into 2cm-thick discs. Slice the leek into 1cm rounds. Place the carrots and half the leek on a lined baking tray and drizzle with 1 tsp oil; season with a pinch of black pepper. Mix then roast for 20-25 mins, until turning golden.
- Roughly chop the herbs (keeping them separate). Quarter the lemon. Make the creamy sauce; dissolve the stock cube in 60ml boiling water, then stir in the yoghurt and mustard.
- Heat a large frying pan with 1 tsp oil on a medium-high heat. Add the dill (to taste) and remaining leek. Cook for 3-4 mins until the leek softens, then add the salmon; cook for 3 mins, stirring carefully. Pour in the cream sauce and simmer for 3-4 mins, until the fish is cooked and sauce thickens. Squeeze in the juice from 1 lemon wedge.
- Remove the veg from the oven and transfer to a bowl with 1 tsp oil and half the parsley; season with sea salt and black pepper and mash. Spoon the fish pie mix into an ovenproof dish and top with the mash. Bake for 8-10 mins, until the top is golden.
- Meanwhile, trim the beans. Place in a saucepan over high heat and cover with salted boiling water. Boil for 2-3 mins or until cooked. Drain then season with sea salt and black pepper.
- Serve the fish pie with the beans. Garnish with the remaining parsley and lemon.
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