A quick and easy twist on a traditional fish pie, packed with salmon, vegetables and butter beans, then topped with crispy mini hash browns. It’s comforting, nutritious and only creates two things to wash up!
Recipe Details
Prep: 10 minutes
Cook: 30–40 minutes
Total: Around 45–50 minutes
Serves: 3–4
Difficulty: Easy
Ingredients
Creamy Filling
- Salmon fillets, cut into bite-sized pieces
- 1 white onion, diced
- Handful of cabbage, finely chopped
- 1–2 sticks celery, diced
- Handful of mushrooms, sliced
- Handful of sweetcorn
- 1 tin white butter beans, drained and rinsed
- Handful of spinach
- 1 tbsp butter
- Chicken stock, to taste
- 1–2 tbsp plain flour
- Milk, added gradually
- Salt, to taste
- Black pepper, to taste
- Maggi Liquid Seasoning, to taste
- ½ tsp dried dill
- ½ tsp dried tarragon
- ½ tsp paprika
Optional
- Splash of single cream
- Small handful of cheddar
Topping
- Mini frozen hash browns, enough to cover the top
Method
1. Cook the vegetables
Melt the butter in a large pot over a medium heat. Add the onion, cabbage, celery and mushrooms and cook until softened.
Add the sweetcorn, butter beans and spinach and cook until the spinach has wilted.
2. Make the creamy sauce
Add a little chicken stock, then sprinkle over the flour and stir until it forms a paste.
Gradually add the milk, stirring continuously, until you have a thick, creamy sauce.
Season with salt, black pepper, Maggi Liquid Seasoning, dill, tarragon and paprika.
3. Make it extra creamy
For a richer version, stir through a splash of single cream and a small handful of cheddar until melted.
These are completely optional if you’d prefer to keep it lighter.
4. Add the salmon
Cut the salmon into bite-sized pieces and gently stir through the creamy vegetable mixture.
5. Build the pie
Transfer everything into a deep ovenproof dish and arrange the frozen mini hash browns over the top.
6. Bake
Bake in a 180–200°C fan oven for around 30–40 minutes, until the filling is bubbling, the salmon is completely cooked through and the hash browns are golden and crispy.
Millie’s Notes
- Use whatever vegetables you have in the fridge – this is a great use-it-up recipe.
- The butter beans add extra fibre and make the filling more substantial.
- Keep the cream and cheese out for a lighter version, or add them for extra indulgence.
- The dill and tarragon work particularly well with the salmon.
- The best bit? One pot + one oven dish = minimal washing up.
Final Thoughts
A proper lazy Sunday dinner that tastes like a fish pie without all the faff. Creamy salmon, loads of vegetables and crispy hash browns – simple, comforting and made with what I already had in the house.
Leave a Reply