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Salmon fish pie

Find RSPCA Assured Salmon at your Favourite Supermarket

RSPCA Assured Salmon Welfare

You can find out more about the higher welfare standards of salmon on RSPCA Assured farms.

For the potato topping

  • 1kg Maris Piper potatoes, peeled and cubed
  • Splash of RSPCA Assured milk
  • Knob of organic butter

For the pie filling

  • 25g of organic butter
  • 1 leek, finely chopped
  • 25g flour
  • 400ml RSPCA Assured milk
  • 1 tbsp dill, finely chopped
  • 500g RSPCA Assured fresh salmon, skinned and cubed
  • 100g MSC approved large raw prawns, peeled
  • 1 tsp wholegrain mustard
  • 50g frozen sweetcorn
  • 50g frozen peas


  • Preparation time: 15 minutes
  • Cooing time: 30 minutes
  • Serves: 6 people


For the potato topping

  • Preheat the oven to 200°C/180°C fan/gas 6.
  • Put the potatoes in a saucepan and pour over enough water to cover.
  • Bring to the boil and simmer until tender.
  • When cooked, drain thoroughly and mash with a splash of milk and some butter.
  • Season with ground black pepper and set aside

For the filling

  • Melt the butter in a pan and add the leek. Cook until it’s beginning to soften.
  • Add the flour and cook for one to two minutes, stirring regularly.
  • Gradually whisk in the milk, beating the mixture until all of the flour is combined with the milk.
  • Bring to the boil, stirring constantly to avoid any lumps.
  • Reduce heat and cook for three to four minutes until thickened.
  • Take off the heat and stir in the dill, fish, prawns, mustard, sweetcorn and peas.
  • Spoon into an ovenproof dish.
  • Spoon or pipe the mashed potato on top.
  • Bake in the oven for 20 to 25 minutes or until it’s golden and bubbling at the edges.

Eat Less, Eat Better

If you're trying to cut down on the amount of meat, fish, eggs and dairy in your diet, you might like to download our Eat Less, Eat Better food planner. It's completely free and contains 14 higher welfare recipes.  

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