Salmon Fish Pie
A comforting baked pie with flaky salmon, creamy sauce, mixed vegetables and a golden cheese-topped mash.
Allergens: contains cereals containing gluten, fish, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 45g carbs · 4g sugars · 6g fibre. Diabetes-friendly: no added sugar, 45g carbs or less and plenty of fibre per serving. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Salmon filletsuse 400g | 4 × £3.00130g · £2.31 per 100g | £13.95700g · £1.94 per 100g |
| Potatoespack 2kg · use 1kg | £1.56£0.08 per 100g | £1.85£0.09 per 100g |
| Semi skimmed milkuse 600ml | 2 × £0.85568ml · £0.15 per 100ml | 2 × £0.85568ml · £0.15 per 100ml |
| Unsalted butterpack 250g · use 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Plain flouruse 50g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Frozen mixed vegetablesuse 300g | 2 × £1.85240g · £0.77 per 100g | £1.651kg · £0.17 per 100g |
| Cheddar cheeseuse 100g | £2.50220g · £1.14 per 100g | £2.85200g · £1.43 per 100g |
| Onionpack 1kg · use 1 onion (150g) | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Basket total (full packs) | £25.06 | £25.25 |
| Cost of what this recipe uses | £15.30 | £12.44 |
| Per serving | £3.83 | £3.11 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Preheat the oven to 200°C/180°C fan/gas mark 6. Peel and chop the potatoes into even-sized chunks. Place them in a large pan, cover with cold water, and bring to the boil. Cook for 10 minutes, then drain and set aside.
- While the potatoes are cooking, peel and finely chop the onion. In a large pan, heat 1 tbsp of vegetable oil over medium heat. Add the onion and cook for 5 minutes until softened. Add the frozen mixed vegetables and cook for a further 5 minutes until heated through.
- In a separate pan, melt 50g of butter over medium heat. Add the flour and stir for 1-2 minutes to make a roux. Gradually whisk in the semi-skimmed milk, stirring constantly, until the mixture thickens. Season with salt and black pepper to taste.
- In another pan, heat the remaining 50g of butter over medium heat. Season the salmon fillets with salt and black pepper, then cook for 3-4 minutes on each side until golden and cooked through. Remove from the pan and set aside.
- In a large ovenproof dish, layer half of the cooked potatoes, then half of the mixed vegetables, followed by the cooked salmon. Pour over half of the cheese sauce, then repeat the layers with the remaining ingredients. Sprinkle the remaining cheddar cheese over the top.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and the filling is bubbling. Allow the pie to rest for 5 minutes before serving.
- To serve, carefully transfer the pie to a serving dish. Slice and serve with a side of steamed greens or a simple salad. Enjoy your Classic Salmon Fish Pie!
Tips
- To make it cheaper, swap the salmon for haddock or pollock, and use a cheaper cheese like mild cheddar.
- Batch-cook the filling and portion it into individual portions for the week. Freeze the portions as soon as possible, then defrost in the fridge and reheat in the oven until steaming hot throughout.
- To reheat the pie safely, place it in a preheated oven at 180°C/160°C fan/gas mark 4 for 15‑20 minutes, or until steaming hot throughout. Reheat only once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Potatoes · about 1kg left
Keep somewhere cool and dark (not the fridge). Use extras for mash, wedges or a traybake later in the week. Use it in: One-pan chicken, potatoes and veg, Chicken and Sweet Potato Tray Bake, Beef & Potato. - Semi skimmed milk · about 400ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins. - Unsalted butter · about 150g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Plain flour · about 1.45kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Frozen mixed vegetables · about 700g left
Keep the rest frozen: just reseal the bag. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, Slow Cooker Lentil Chilli. - Cheddar cheese · about 300g left
Keep wrapped in the fridge. Grate any extra and freeze it: it melts straight from frozen on pasta bakes and toasties. Use it in: Creamy Tomato & Hidden Veg Pasta Bake, Tuna and Sweetcorn Pasta Bake, Cheesy Bean & Rice Casserole. - Onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).