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.
Salmon, Tomato & Leek Pie with Creamy Mash Topping
Sustainably-sourced salmon, simmered with mustardy leeks and juicy tomatoes. Add spinach for extra goodness, then top with creamy, mashed potatoes and fresh dill. This twist on a fish pie is the ideal winter warmer.
High protein
Low sat fat
Serving size
Ingredients
- 80g baby spinach
- 4 diced salmon fillets (Fish)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 1 unwaxed lemon
- 1 handful of fresh dill
- 200g baby tomatoes
- 2 leek
- 4 large potatoes
Nutritional Information
Calories: 635
Protein: 38g
Carbs: 49g
Fat: 31g
Salmon, Tomato & Leek Pie with Creamy Mash Topping
Sustainably-sourced salmon, simmered with mustardy leeks and juicy tomatoes. Add spinach for extra goodness, then top with creamy, mashed potatoes and fresh dill. This twist on a fish pie is the ideal winter warmer.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a masher, a large frying pan, a measuring jug, a peeler & an ovenproof dish
Make the mash
- Peel and roughly chop the potatoes into 3cm, then add to the saucepan of boiling water. Simmer for 15-18 mins, until soft, then drain
- Return to the pan and mash with 1 tsp oil and a pinch of salt and pepper
Prep time
- Meanwhile, trim and slice the leeks into 1cm half-moons. Halve the tomatoes. Roughly chop the dill. Halve the lemon
Build the filling
- Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add the leek and cook for 4-5 mins, then add the tomatoes and cook for a further 2 mins, until softened
- Add the cream, mustard, stock powder, half the dill and 150 ml water. Add the diced salmon and simmer for 13 mins, until the sauce has thickened slightly
- Turn the grill to high (240C)
Time to grill
- Rinse the spinach and add to the pan. Simmer for a final 1 min, until the spinach is wilted and the salmon is cooked through
- Squeeze in the juice from half the lemon and season with salt and pepper. Transfer the mixture to the ovenproof dish
- Stir the remaining dill into the mash. Top the filling with the mash and spread evenly. Use a fork to scrape lines onto the topping
- Grill for 8-10 mins, until golden
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the salmon pie onto plates. Garnish with the remaining lemon, cut into wedges
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