Salmon Pot Pie with Sweet Potato

Salmon, spinach and sweet potato pie with puff pastry topping in green oval dish, with green cloth, spoon and pie in white bowl in background.

This cosy salmon pot pie is packed full of delicious, healthy ingredients. In addition to the salmon, the filling contains sweet potato, spinach and a super easy to make, low fat white sauce. The crispy top consists of light and delicious puff pastry.

Course Dinner

Cuisine Low fat

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 459kcal

Author Monika Dabrowski

Equipment

Medium size casserole/pie dish

Ingredients

12.35 ounces salmon ready-to-eat or raw, see *Notes
11.29 ounces 1 sheet ready to roll puff pastry room temperature
1.1 pounds sweet potato peeled, cubed
4.23 ounces fresh spinach finely chopped
1 small egg lightly beaten
Fine sea salt and white pepper to taste

For the sauce

2½ tablespoons butter
2 tablespoons cornstarch/UK cornflour
¾ cup less 1tbsp semi-skimmed/low fat milk
4 tablespoons fromage frais/fromage blanc or thick yogurt/sour cream/creme fraiche see **Notes
1½ teaspoons Dijon mustard
Fine sea salt and white pepper to taste

US Customary - Metric

Instructions

If preparing the salmon from raw bake it, seasoned, with a drizzle of lemon juice (optional) on a baking sheet lined with parchment paper in a preheated oven (375 F/180 C/gas mark 5) for 15 minutes. Remove from the oven and set aside. Increase the oven temperature to 425 F/ 220 C/gas mark 7 (fan 200 C/gas mark 6).
Meanwhile place the sweet potato in about 2 cm of salted water, cover, bring to boil then simmer for 10 minutes. Drain and place in the bottom of your pie dish. Scatter the salmon over the top.
To make the sauce in a saucepan melt the butter, add the corn flour and quickly whisk until smooth. Add some of the milk, turn up the heat and whisk until the sauce thickens, then add the rest of the milk and whisk until the sauce starts bubbling up. Remove from the heat, stir in the fromage frais and mustard and season to taste. Add the raw spinach and stir until well combined and reduced in size. Season to taste and spoon over the salmon.
Unroll the pastry and place over the pie gently pressing in around the edges to remove any air bubbles. Trim to fit your dish. Brush the pastry lightly with the beaten egg. Bake in the centre of the oven for 25-30 minutes or until golden brown. Remove from the oven, set aside for 5 minutes and serve.

Notes

*Salmon: Use either salmon leftovers or prepare the salmon from raw. To do this simply season your fillet and drizzle with a little lemon juice and oil (or butter) and bake in a preheated oven for 15-20 minutes. You can do this ahead to save time making the actual recipe.
Puff pastry: Remember to get the pastry up to room temperature so take it out of the fridge 30 minutes before making the recipe. When you are ready to use it gently roll it out and place over the pie.
**The white sauce: I added naturally low in fat fromage frais/fromage blanc, but you can use sour cream or creme fraiche if you prefer (to keep the calories down use the low fat variety). The sauce should be quite thick to start with but the raw spinach will release lots of water as it cooks, which will get incorporated into the sauce.
Best served immediately. Leftovers can be refrigerated for up to 2 days.
Freeze the pie, raw, covered, for up to 3 months. Bake from frozen.
Preparation time includes the time needed to prepare the salmon from raw and boil the sweet potato.

Nutrition