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Chickpea mash fish pie

Chickpea mash fish pie


Scottish salmon adds gorgeous colour to this twist on a fish pie Light enough to enjoy on a warm evening

  • Feeds 2 Feeds 2
  • Ready in 45 minutes

Each serving contains

  • Energy
    2634kj 629kcal
  • Fat
    High 39%
  • Saturates
    High 40%
  • Sugar
    Low 39%
  • Salt
    Low 39%

% of adult’s reference intake | Carbohydrates per serving : 52g


  • 2 sweet potatoes, peeled and cubed
  • 1/2 x 400g can chickpeas, drained and rinsed
  • Few pinches paprika
  • 220g pack Co-op Scottish salmon fillets
  • 1/2 tbsp Co-op olive oil
  • 1/2 onion, finely chopped
  • 120g light soft cheese
  • 4 small gherkins, finely sliced
  • Zest of 1/2 lemon
  • For the salad:
  • 10 Co-op British piccolo tomatoes
  • 3 tsp Co-op olive oil
  • 1 Co-op British little gem lettuce, leaves torn
  • 2 sticks Co-op British celery, thinly sliced
  • Zest and juice of 1/2 lemon


  1. Put the sweet potato in a pan of water, bring to the boil then simmer for 15 mins until tender
  2. Drain and mash with the chickpeas and paprika, then season to taste
  3. Meanwhile, put the salmon fillets in a frying pan, cover with water and simmer, covered, for 6-8 mins, until cooked through
  4. Remove the fish and discard the skin, then roughly flake and set aside
  5. Preheat the oven to 200°C/fan 180°C/Gas 6
  6. Clean out the frying pan and heat the oil
  7. Add the onion and cook for 3-4 mins, until soft
  8. Stir through the cheese, gherkins and lemon zest, then add the flaked salmon and gently combine. Season to taste
  9. Spoon the mixture into an ovenproof dish and top with the mash. Bake for 15-20 mins, until golden and bubbling
  10. Meanwhile, toss the tomatoes with 1 tsp of the olive oil and roast for 10 mins
  11. Toss the rest of the salad ingredients in the remaining oil, season to taste, then top with the roasted tomatoes. Serve alongside the pie

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