Salmon Pie & Cauliflower Mash


This lighter version of fish pie comes courtesy of Dr Hazel Wallace, AKA The Food Medic, with minor tweaks. Thanks Hazel.

Salmon Pie & Cauliflower Mash

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Courses
Servings 4


  • 1 1/2 head cauliflower
  • 30 g Light cream cheese
  • 4 Spring onions
  • 160 g Frozen peas
  • 0.5 tbsp Coconut Oil
  • 2 Onions diced
  • 2 c cloves garlic chopped
  • 440 g Salmon fillets chopped into chunks
  • 250 ml almond milk
  • 1 tbsp cornflour
  • 2 tsp dill


  • Preheat the oven to 180C/Gas 4
  • Cut the cauliflower into florets and boil for 10 mins until soft. Drain, add the cream cheese and mash/blend. Stir in the spring onions.
  • Boil the peas.
  • Heat the coconut oil in a large pan, add the onion and garlic. Cook for 5 minutes until soft. Add the salmon and peas and cook for 5 minutes.
  • Whisk the milk and cornflour together, add to the pan with the salmon. Bring to the boil and simmer for 4-5 minutes as the sauce thickens. Season with dill and salt & pepper
  • Transfer the mix to an ovenproof dish and top with the cauliflower mash.
  • Bake for 25 minutes until the top is golden and its bubbling at the sides.
  • Serve with veg of your choice. I used broccoli and brussel sprouts.


NUTRITION per serving
436 Kcal, 21g Fat (7g Saturates), 27g Carbohydrate (12g sugar), 37g Protein, 10g fibre