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Fish, Busy evenings

Salmon shepherd’s pie with salad

Salmon shepherd's pie is a bake of mashed potatoes over poached salmon and spinach, serving 4 in 55 minutes, rated easy. It costs €3.40 per person. The key is poaching the salmon gently in milk and mashing the potatoes with a ricer so they stay light.

Tonight I'm bringing out the salmon shepherd's pie, golden mashed potatoes over a bed of salmon and spinach, with a green salad on the side.

Salmon shepherd’s pie with salad
Total time
55 min
Difficulty
Easy
Cost per person
€3.40
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Under a golden, fork striped layer of mash, the flaked salmon stays tender and the spinach keeps the dish from feeling heavy. Grated gruyere melts into a thin crust that cracks under the fork, while the gently poached fish keeps all its softness. It's comforting without being overly rich, exactly the kind of thing you want when the weather turns cold.

This is the sort of recipe to pull out on a weeknight when you need to feed the whole family without spending the evening in the kitchen. Kids get a familiar mash with mild, bone free fish, while the adults enjoy the balance between the bake and the crisp green salad served alongside. You can also assemble it ahead and just slide it into the oven before dinner.

The ingredients

4 people

Fish counter

  • Salmon fillets 500 g

Fruits and vegetables

  • Potatoes 1 kg
  • Fresh spinach 300 g
  • Shallots 2
  • Green salad 1

Dairy

  • Milk 25 cl
  • Butter 50 g
  • Grated gruyere 60 g

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Vinaigretteoften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Lactose

The step by step recipe

  1. Peel the potatoes, boil them in salted water, then mash them with the hot milk, butter and nutmeg. 25 min

    Use a ricer rather than a blender, the mash stays light and doesn't turn gluey.

  2. Poach the salmon in the milk over low heat, then flake it with a fork, removing the skin and bones. 8 min

    Turn off the heat as soon as the flesh turns pale pink, it will finish cooking in the oven.

  3. Cook the spinach with the shallots in a pan until the liquid evaporates, season with salt and pepper. 5 min

    Press the spinach in a strainer, excess water would make the bake soggy.

  4. Layer the spinach then the salmon in a baking dish, cover with the mash and scatter with gruyere.

    Run a fork over the mash to create ridges, they turn golden and crisp.

  5. Bake at 200°C until the top is golden, and serve with the dressed salad. 20 min

    Let it rest five minutes before serving, the portions hold together neatly.

Our tips to get it right

  • Drain the spinach thoroughly before layering it in the dish, extra water makes the mash soggy and stops the top from browning properly.
  • Pick a starchy potato variety, they soak up the milk better and give a creamier mash.
  • Spread the flaked salmon in an even layer rather than big chunks, so every portion gets some fish.

The variations

  • Swap the salmon for cod or trout, the milk poaching method works the same way.
  • For a vegetarian version, replace the salmon with cooked red lentils or mashed chickpeas, the bake keeps its texture.
  • For a quicker, kid friendly version, blend the spinach lightly into the mash instead of layering it separately.

What to serve it with

  • Green salad with vinaigrette, already included
  • A squeeze of lemon over the salmon
  • A cold sparkling water

Storage

The shepherd's pie keeps for 2 to 3 days in the fridge in a covered dish. It freezes well once cooled, in an airtight container, for up to 2 months. Reheat it in the oven rather than the microwave so the top stays crisp.

Questions about this dish

Can you use smoked salmon instead of salmon fillets?

Yes, there's no need to poach it, just flake the smoked salmon straight onto the spinach. It adds a saltier, smokier flavor, so cut back on the added salt.

Can you make salmon shepherd's pie ahead of time?

Yes, assemble the dish up to the gruyere layer, cover and keep it in the fridge for a few hours. Take it out about twenty minutes before baking so the center isn't too cold.

How do you keep the mash from turning watery?

Drain the potatoes well after boiling and add the milk gradually, watching the texture as you go. A slightly firm mash holds up better under the gruyere and the heat of the oven.

Can you use frozen spinach instead of fresh?

Yes, thaw it and squeeze it firmly to remove as much water as possible before cooking it with the shallots. The result is just as good, with a bit less prep.

How long does it take to make a salmon shepherd's pie, served with a green salad?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a salmon shepherd's pie, served with a green salad?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a salmon shepherd's pie, served with a green salad cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose. Always check the labels of the products you buy.

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