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Potato Top Fish Pie

WITH Jazmyn McKinnie

Dinner/Lunch • 35 mins • Serves: 4 • Cost: $20.30 approx. ($5.08/serve)


  • 400g of salmon
  • 500g Potatoes
  • 2 cloves crushed garlic
  • 1 Broccoli head
  • ½ bunch Spring onion
  • 1 cup of skim milk (plus a splash for potato mash)
  • 3TB olive oil
  • 2 TBSP wholemeal flour
  • salt and pepper
  • ½ bunch dill


  1. Preheat oven to 180oC (fan-forced)
  2. Chop and boil potatoes until cooked.
  3. Slice spring onion, chop broccoli into small bite size pieces and finely chop dill, put aside.
  4. Chop salmon into small pieces.
  5. Heat olive oil in pan, add salmon and vege, cook for 5mins (or until salmon is just cooked), put pan aside.
  6. Heal 2 TBSP olive oil in small saucepan, add 2 TBSP wholemeal flour, whisk until boiling, add 1 cup of milk, mix until thickened.
  7. Add sauce to salmon and vege then mix with dill, salt and pepper.
  8. Mash cooked spuds with garlic and a splash of milk.
  9. Spread salmon and vege mixture across bottom of a pie dish or baking dish.
  10. Evenly spread mashed potato on top.
  11. Bake for 15mins.