Salmon and vegetable pie


This salmon and vegetable pie recipe was first created more than a decade ago; another recipe that I am trying to preserve. It is one which we really enjoyed a lot the first time it was made and all the other times I have made it since then. It is not loaded with butter and the little cheese that I have used can easily be given a miss. With the vegetables and fish, it does not need lots of accompaniments to make a complete meal. It has a few little steps, but none of them daunting at all. It can be made either in individual portions or in one single pan. But, I suggest making the individual portions…makes it easier to eat without too much mess, and it is definitely all the more appealing , visually.

This formed a wonderful lunch…wholesome and filling at the same time. We had ours with some fresh salad and some steamed beans at the time this photo was taken. You can have it with a fresh salad, grilled vegetables etc.

And this being the British pie week and all that, what better time to post the recipe for this beautiful salmon and vegetable pie. Find the recipe below.

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Recipe card-

Salmon and vegetable pie

Salmon and vegetable pie

Sunita Bhuyan
A delicious yet light salmon and vegetable pie which with a simple fresh salad can form a hearty meal.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Servings 4 people


  • 500 gms salmon, cut into small pieces
  • 9-10 medium sized potatoes, quartered , boiled and peeled
  • cup peas
  • 1 carrot, peeled and finely chopped
  • ½ red pepper, finely chopped (mine was quite large)
  • 1 small onion, finely chopped
  • 3-4 cloves of garlic, crushed
  • 1 bay leaf
  • 2 tbsp olive oil
  • cups milk
  • 50 gms Red Leicester or cheddar cheese (see notes below)
  • tbsp plain flour
  • salt and freshly ground pepper to taste


  • Mash the potatoes with the 1/2 C of milk and half of the cheese. Season with salt and freshly ground pepper and keep aside.
  • Heat 1 tblsp of olive oil .
  • Add the onion, peas, carrot, garlic and red pepper, and cook for a minute. Spread them at the bottom of the pan and arrange the pieces of fish on top with the skin side down.
  • Pour the remaining milk. Add the bay leaf and season with salt and freshly ground pepper.
  • Bring everything to a boil. Reduce the heat and simmer for about 2 minutes (the fish would have cooked through by now). Strain the milk in a bowl and save aside, discarding the bay leaf.
  • Heat the other tbsp of oil in a pan and add the flour. Stir constantly for a minute over medium heat and add the strained milk. Use a whisk and whisk continuously to prevent lumps. Bring to a boil. When it starts to thicken ( should take a few seconds), remove from heat and pass through a sieve into a bowl. Mix the sauce with rest of the cheese.
  • Pre heat the oven at 220 deg C and grease 6 ramekins (mine were 4 inch in diameter).
  • Fill the ramekins with the fish ( slightly crumbled) and veggie mixture. Spoon the sauce over this and top with the mashed potatoes.
  • Arrange the ramekins on a tray and place the tray in the centre of the pre heated oven.
  • Bake till it is bubbly and the top browns.
  • Serve hot, with a fresh salad or some grilled vegetables.
    Salmon and vegetable pie


The orangish hue of my pies is due to the Red Leicester cheese that I used. Cheddar cheese will not give this hue, but will taste good too.
Keyword baking, British pie week, fish pie, pie, salmon recipes, savoury pie

Other non vegetarian recipes can be found here.

Until next time,



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