• 30 g unsalted English butter
  • 1 onion, thinly sliced
  • 2 leeks, trimmed and sliced
  • 1 clove garlic, peeled and crushed
  • 200 g broccoli, cut into small florets
  • 40 g plain flour
  • 400 ml semi-skimmed milk
  • 75 ml reduced fat crème fraîche
  • 100 g young leaf spinach
  • 240 g salmon fillet, skinned and cut into pieces
  • 260 g skinless, boneless cod fillet, cut into pieces
  • 700 g Maris Piper potatoes, peeled and sliced into thin rounds
  • 1 tbsp sunflower oil
  • 450 g frozen petits pois


  1. 1

    Preheat the oven to 200ºC, fan 180ºC, gas 6. In a large saucepan, melt the butter, then add the onion, leeks and garlic. Gently cook for 5 minutes, until softened.

  2. 2

    Meanwhile, bring a pan of water to the boil, add the broccoli and cook for 2 minutes. Drain and rinse under cold water to stop the cooking process, then set aside.

  3. 3

    Add the flour to the softened leek mixture, stir, and cook for a further minute. Slowly add the milk, stirring the entire time. When all the milk has been added, continue to stir until the sauce has thickened. Simmer for 2-3 minutes.

  4. 4

    Stir in the crème fraîche. Next, add the cooked and drained broccoli, the spinach and the salmon and cod pieces. Mix until well combined, then transfer the mixture to a 2-litre pie dish.

  5. 5

    Layer the potato slices on top, overlapping slightly and making sure there are no gaps. Brush with the oil, then bake for 40 minutes.

  6. 6

    About 5 minutes before the end of the pie cooking time, add the petits pois to a pan of boiling water and simmer for 3 minutes. Drain and serve with the fish pie.

Nutritional Details

Each serving provides
  • Energy 1767kj 422kcal 21%
  • Fat 15.5g 22%
  • Saturates 6.2g 31%
  • Sugars 10.5g 12%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 360kj/86kcal

Each serving provides

35.6g carbohydrate 6.2g fibre 31.9g protein

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