Puffed salmon & spinach fish pie

Puffed salmon & spinach fish pie

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(26 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 eggs, 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



      One of the most useful of spices for both sweet and savoury

    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



      A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

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



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 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, questions and tips

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    22nd May, 2013
    On my list "to do" ;-)
    6th May, 2013
    Nice fish pie with spinach topping. Puffed up nicely with the addition of egg white. I added double amount of mustard. Very tasty dish.
    18th Mar, 2013
    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.
    10th Mar, 2013
    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
    25th Feb, 2013
    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.
    23rd Feb, 2013
    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.
    23rd Feb, 2013
    Great recipe. Surprisingly light tasting. Husband loved it so much, he finished the lot (no leftovers!). On my do again list.
    22nd Feb, 2013
    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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