Salmon & Fennel Pie

There’s something heart-warming about the aroma of pie baking in the oven, and it’s relaxingly unfussy for the cook, too. You can make this one ahead, or even in individual ramekins to keep small mouths happy. Salmon is so great for babies and children, with goodness that aids healthy brain development and boosts vitamin D levels for overall optimal performance. Like a high-quality fuel in delicious form, this pie is a treasure.
Serves 4
Total Time
40 Minutes
700g of potatoes, cut into chunks
1 parsnip, cut into chunks
2 tbsp of olive oil
2 leeks, sliced
1 fennel, very finely sliced (ideally use a mandoline)
160g of frozen peas
250ml of chicken stock
3 tbsp of cornflour mixed with 2tbsp of water
350g of skinless salmon fillets, cut into 2.5cm chunks
200g of cod or other firm fish fillets, cut into 2.5cm chunks
3 tbsp of chopped flat-leaf parsley
1 egg yolk
1 tbsp of butter
Salt and pepper
Step 1

Preheat the oven to 180°C. Bring a large pan of salted water to the boil, add the potatoes and bring back to the boil for five minutes. Add the parsnip and leave to bubble for about ten minutes until a fork goes into the potatoes and parsnip very easily. Drain well and tip back into the pan.

Step 2

Meanwhile, heat the oil in a casserole dish and fry the leeks and fennel gently for five minutes. Add the peas, stock and cornflour mixture, and stir over a low heat for two minutes until it starts to thicken. Lay the fish pieces over the top and sprinkle with parsley.

Step 3

Put the egg yolk and butter in the pan with the potatoes and parsnip. Mash until smooth and creamy, but don’t be tempted to add any liquid – the mash needs to be firm to act as the lid on the pie. Season with salt and pepper.

Step 4

Spread the mash over the fish evenly, and make fork patterns on the top. Cook in the oven for 25 minutes until piping hot and crispy at the edges

Recipe courtesy of

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