Puffed salmon & spinach fish pie

Puffed salmon & spinach fish pie

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(15 ratings)

Prep: 15 mins Cook: 1 hr

More effort

Serves 6
Adding greens to your mashed potato topping boosts the health benefits of this classic comfort food bake

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal449
  • fat18g
  • saturates6g
  • carbs37g
  • sugars5g
  • fibre6g
  • protein33g
  • salt0.8g
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    For the topping

    • 1kg Maris Piper potato, cut into large chunks



      The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

    • 2 large egg, separated
    • 400g frozen whole-leaf spinach (frozen weight), defrosted and squeezed dry



      Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

    • 85g reduced-fat mature cheddar
    • whole nutmeg, for grating

    For the filling

    • 500g fish - a mix of white and salmon is good (I used 2 frozen salmon fillets and 2 cod, defrosted)
    • 1 onion, halved



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • a few whole cloves



      The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

    • 1 fresh or dried bay leaf
    • 300ml semi-skimmed milk
    • 300ml fish stock (from a cube is fine)
    • 25g butter



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 2 tbsp extra-virgin olive oil
    • 50g plain flour
    • 1 tsp wholegrain mustard


    1. Boil the potatoes for 20 mins until tender. Meanwhile, put the fish in a frying pan, skin-side down. Stud the onion with the cloves and put into the pan with the bay, milk and stock. Bring to the boil, then cover and simmer for 2 mins. Remove the cod, which should flake easily, then re-cover and cook for 3 mins more until the salmon is just cooked through. Lift out the fish and set aside. Strain the cooking liquid.

    2. In another pan, melt the butter with the oil, stir in the flour and cook for 2 mins until it smells toasty. Take off the heat and slowly whisk in the fish cooking liquid. Return to the heat, whisk until the sauce boils and thickens, then stir in the mustard. Heat oven to 180C/160C fan/gas 4.

    3. Drain and mash the potatoes until smooth, then beat in the egg yolks, spinach and most of the cheese. Season generously with salt, pepper and nutmeg. Whisk the egg whites to soft peaks, then fold into the potato in 2 batches.

    4. Flake the fish into a large baking dish, pour over the sauce and top with the spinachy potato. Scatter with the rest of the cheese and bake for 35-40 mins until golden and risen.

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    Comments (16)

    billiejo's picture

    Beautiful - serves 6 though??! I don't think so - 2 hungry tums finished this off in one sitting.

    w3ndy2's picture

    Absolutely delicious! This is the first fish pie I've made and I'm sticking with it. I expected a lot of faffing about but it was actually very easy. I started the recipe early thinking I would need the extra time but actually had it ready to go in the oven a good hour before I needed it to so refrigerated it for a while and it still came out perfect. A was very wary about adding the mustard as I hate the stuff but it blends in with all the other flavours and I didn't particularly notice it. Definitely a keeper!

    Frantic Flapjack's picture

    Very good fish pie and not difficult to make although I used more potatoes to make sure the pie was covered well. I used one cod fillet, two salmon fillets and some prawns and sweetcorn in the filling.

    dalinosa2012's picture

    I love this recipe! Wonderful to have some greens in a fish pie. I always double the ingredients and make two, just to have one in the freezer. I do add some mushrooms.

    fayecake's picture

    Made this for my nearly 1year old daughter and myself. We both loved it and there was plenty to put in the freezer for my daughter!!

    suzymmorton's picture

    Not as difficult as it sounds and really really tasty. I used 2 salmon fillets as was making it for 2 people (and that's what we had in the freezer!). A pleasant change from our usual dinners.

    melody0418's picture

    Wish I'd read all the comments before I started ... Took WAY longer than 1 hr 15 m. Lots of washing up. Filling nice & manageable. Topping - lots of work & not much appreciation at the table. If I make filling again will plate it up differently.

    olisho's picture

    On my list "to do" ;-)

    andreacalverley1@gmail.com's picture

    Nice fish pie with spinach topping. Puffed up nicely with the addition of egg white. I added double amount of mustard. Very tasty dish.

    akkie09's picture

    Loved this dish, all the flavours fit together really well and blended all together. The only thing I don't understand is why the Good Food magazine states this can not be frozen, while other fish pies seem to have similar ingredients but can be frozen... Maybe I'll try freezing this anyway.

    leeabaker's picture

    Very tasty and very well received dish. The spices melt in, such that as the chef I can pick them out but on eating, they are detected as an underlying earthy taste, complementing the fish and spinach. All eaters were very impressed and there wasn't a scrap left at the end, even though I'd made more than enough

    juliebahrain's picture

    Nice fish pie - not sure if it worth the extra effort of whisking the egg white etc though. Like the idea of spinach in the mash as a good way of getting extra veg.

    csatikati's picture

    The meal was nice but fell a little short of my expectations. It is indeed quite healthy so still happy I made it. Important to know that it takes way longer than 1h 15m to make it and needs a LOT of pots and other kitchen appliances.

    andiet's picture

    Great recipe. Surprisingly light tasting. Husband loved it so much, he finished the lot (no leftovers!). On my do again list.

    bluejay's picture

    I like the sound of this dish, particularly the topping, but worry that the use of both cloves in the sauce and nutmeg in the potatoes will drown the natural flavours. I look forward to reading others' opinions.

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