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Cheesy Salmon & Potato Pie

Prep Time 10 minutes
Baking Time 30 minutes
Baking Pan Enamel Oblong Pie Dish 1.5L
Serves 6


  • 2 large potatoes, diced into 3 cm pieces, parboiled until soft
  • 50g butter
  • 2 leeks, washed & thinly sliced
  • 2 celery sticks, finely diced
  • 4 tablespoons plain flour
  • 2 cups chicken stock
  • ½ cup cream
  • 700g salmon fillets, skin & bones removed, cut into 3 cm pieces
  • ¾ cup frozen peas
  • 1 cup grated cheese
  • 2 teaspoons fresh dill, roughly chopped
  • 1 teaspoon lemon zest
  • 2-4 pieces puff pastry (depending on the size of your tin)
  • 1 egg, lightly beaten
Who doesn’t love a pie?! This dish is sure to be a Winter family favourite created by Melissa Darr.



Step 1

Preheat oven to 200⁰C (fan bake).

Step 2

In a large saucepan over medium heat add the butter. Cook leek and celery, stirring occasionally for 10 minutes until soft. Sprinkle flour over the cooked vegetables and stir for 1 minute. Stir in chicken stock and cream until smooth. Then add salmon, peas, cheese, dill and lemon zest and stir to combine until slightly thickened.

Step 3

Spoon mixture into baking dish. Place the puff pastry over the pie dish over lapping if necessary to cover the top and press sides down with a fork. Decorate the top with leftover pastry if you like.

Step 4

Brush the top with egg and place into the oven and bake for 30 minute or until pastry is golden brown.


A great side dish paring is sautéed asparagus, bacon, roasted cherry tomatoes sprinkled with toasted sliced almonds.


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