Salmon, broccoli and dill pie with crushed potato lid
Flaky salmon and tender broccoli in a creamy dill sauce under a lid of buttery crushed potato. A softer, gentler kind of fish pie.
- Time1 hr
- LevelEasy
- Costabout £2.45 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Boil the potatoes in salted water for 15 minutes until tender. Drain, add the first 40 g butter and crush roughly with a fork.
15 min - 2
Melt the second 30 g butter in a pan. Stir in the cornflour, then add the milk and cream slowly, whisking until smooth and thick, about 5 minutes. Stir in the dill.
5 min - 3
Heat the oven to 200°C (180°C fan). Scatter the salmon and broccoli in a baking dish and pour over the sauce.
- 4
Spoon the potato over the top and fluff the surface with a fork. Sprinkle with the cheddar.
- 5
Bake for 30 minutes until golden on top and bubbling at the edges. Rest for 5 minutes.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.