Salmon & Fennel Pie with Crunchy Potato Topping



Preparation time:

20 minutes

Cooking time:

30 minutes


  • 675g (1½lb) SuperValu potatoes
  • 115g (4oz) butter
  • Salt and pepper
  • 1 fennel bulb, trimmed and chopped
  • 150g (5oz) SuperValu peas (fresh or frozen)
  • 350g (12oz) SuperValu salmon fillet, skinned and cut into bite-size chunks
  • 175g (6oz) SuperValu peeled prawns
  • 425ml (¾pt) cheese sauce



  1. Peel the potatoes, cut into even-sized pieces and boil until tender. Drain and mash with 50g (2oz) butter and season to taste.

  2. Heat the remaining butter in a frying pan and sauté the fennel over a low heat for 5 minutes or until it softens but doesn´t turn brown. Stir in the peas, prawns, salmon and cheese sauce and spoon into an ovenproof dish.

  3. Preheat the oven to 200ºC / 400ºF / Gas mark 6. Spoon the mashed potatoes over the fish mixture, pressing down gently in an even layer. Lift the pie on to a baking sheet and bake for 30 minutes or until the potatoes are golden.


It´s not necessary to defrost the peas or pre cook the salmon as both will cook quickly in the oven. Either raw or cooked prawns of any size can be used.