Curried cauliflower and salmon pies

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These pastry-free pies are the perfect winter comfort food with curry sauce, peas and mash.

  • 500 g Cauliflower, cut into chunks
  • 200 g potato, cut into chunks
  • 1 cup(s) skim milk, (250ml)
  • 400 g Skinless salmon, raw
  • 1 tbs olive oil
  • 1 medium brown onion, finely chopped
  • 2 individual Celery, finely chopped
  • 2 medium carrot(s), finely chopped
  • 3 clove(s) garlic, finely chopped
  • 2 tsp curry powder
  • 1 tbs plain flour
  • 1 1/2 cup(s) Frozen green peas, (180g)
  • 2 x 3 second spray(s) oil spray

Place the cauliflower and potato in a medium saucepan. Cover with water and bring to the boil. Boil for 20 minutes or until tender. Drain well. Return to the pan. Add ¼ cup (60ml) milk and mash until smooth. Season with salt and pepper.

Meanwhile, steam the salmon over a saucepan of boiling water for 5 minutes or until just cooked through. Set aside to cool slightly and coarsely flake.

Heat oil in a large non-stick frying pan over medium heat. Cook the onion, celery, carrot and garlic, stirring, for 10 minutes or until softened. Add the curry powder and flour and cook, stirring, for 1 minute. Add 1/3 cup (80ml) water and the remaining milk and stir to combine. Stir in the peas and salmon and season with salt and pepper.

Preheat oven to 220°C. Spoon the salmon mixture into 4 x 1 1/3-cup (310ml) capacity ovenproof dishes. Top with cauliflower mash. Lightly spray with oil. Bake for 15 minutes or until golden and bubbly. Serve.

SERVING SUGGESTION: Steamed green beans.

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