Fish Entertaining

Classic creamy salmon pie

Name: Creamy salmon and leek pie with cheesy mash topping recipe
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 50g butter; 2 leeks, well washed, thinly sliced; 3 large garlic cloves, finely chopped; 40.00 ml plain flour; 2 tsp mustard powder; 60ml white wine; 180ml milk; 160ml chicken stock; 500g skinless and boneless salmon fillets, cut into 3-4cm chunks; 1 bunch chives, finely chopped; 650g potatoes, peeled, cut into 4cm chunks; 50g butter, chopped, softened; 80ml milk; 80g cheddar, grated

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by Lucy Nunes

Delicious Team

Aug 19, 2025

This easy dish brings warmth and comfort with its creamy base and cheesy fluffy mash topping. Feel free to customise it with what you have on hand. Swap out the salmon for a white fish or marinara mix, or add some fennel seeds or wholegrain mustard for added depth.

You’ll need a 2L baking dish.

50g butter
2 leeks, well washed, thinly sliced
3 large garlic cloves, finely chopped
2 tbs plain flour
2 tsp mustard powder
1/4 cup (60ml) white wine
3/4 cup (180ml) milk
2/3 cup (160ml) chicken stock
500g skinless and boneless salmon fillets, cut into 3-4cm chunks
1 bunch chives, finely chopped

Cheesy mash topping

650g potatoes, peeled, cut into 4cm chunks
50g butter, chopped, softened
1/3 cup (80ml) milk, warmed
80g cheddar, grated

Method

1.

For the cheesy mash topping, place the potatoes in a large saucepan of cold salted water. Bring to the boil and cook for 20 minutes or until tender. Drain and return to pan. Cook for 1 minute over low heat to dry out. Add butter and milk and mash using a potato masher until smooth. Add cheese and stir until combined. Check seasoning.
2.

Meanwhile, heat the butter in a large frypan or shallow saucepan over medium-high heat. Add the leek and season with salt and freshly ground black pepper. Cook, stirring occasionally, for 6 minutes or until softened but not browned. Add garlic and cook, stirring, for 1 minute. Sprinkle over the flour and mustard powder, then cook, stirring, for 1 minute. Stir in the white wine and cook for 1 minute. Stir in the milk and stock and bring to a simmer. Cook, stirring, for 3 minutes for the sauce to thicken slightly. Season well with salt and freshly ground black pepper.
3.

Preheat the oven to 220°C/200°C fan-forced.
4.

Add salmon and chives to the leek mixture and stir to combine. Transfer to a 8-cup (2L) baking dish and top with the mash. Bake for 30-35 minutes until golden brown. Stand for 5-10 minutes, then serve.