Photo of Curried cauliflower and salmon pies by WW

Curried cauliflower and salmon pies

3 - 10
PersonalPoints™ per serving
Total Time
1 hr 15 min
15 min
45 min
These pastry-free pies are the perfect winter comfort food with curry sauce, peas and mash.



500 g, cut into chunks


200 g, cut into chunks

Skim milk

1 cup(s), (250ml)

Skinless salmon

400 g

Olive oil

1 tbs

Brown onion

1 medium, finely chopped


2 stick(s), finely chopped


2 medium, finely chopped


3 clove(s), finely chopped

Curry powder

2 tsp

Plain flour

1 tbs

Frozen green peas

1½ cup(s), (180g)

Oil spray

2 x 3 second spray(s)


  1. 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.
  2. 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.
  3. 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.
  4. 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.