Easy Family Dinner Ideas To Cook At Home

Ingredients

• 300 g Salmon (frozen, skin removed, cut into bite‑size pieces)
• 300 g White Fish (frozen, such as cod or pollock, cut into bite‑size pieces)
• 500 ml Milk (whole milk for poaching and sauce)
• 1000 g Potatoes (peeled, cut into chunks for boiling)
• 400 g Frozen Peas (sweet peas, thawed briefly)
• 2 Onion (finely chopped)
• 2 Carrot (finely chopped)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 60 g All‑Purpose Flour (for thickening the sauce)
• 1 tsp English Mustard (mild, adds colour and flavour)
• 50 g Cheddar Cheese (grated, optional for extra richness)
• 0.5 Lemon (juice only, about 1 tbsp)
• 100 g Frozen Spinach (blanched, added to sauce)
• 30 g Unsalted Butter (for mashing potatoes)
• to taste Salt
• to taste Black Pepper

Instructions

1. Poach the Fish

   Place the frozen salmon and white fish pieces in a large saucepan, cover with 500 ml whole milk, bring to a gentle simmer and poach for about 10 minutes until the fish flakes easily.

   Time: PT10M

   Temperature: low simmer

2. Prepare the Mashed Potato Topping

   While the fish poaches, place peeled potato chunks in a medium saucepan, cover with cold water, bring to a boil and cook for 15 minutes until fork‑tender. Drain and return to the pot.

   Time: PT15M

   Temperature: 100°C

3. Blanch the Peas

   Add the frozen peas to the boiling water for the last minute of the potato cooking time, then drain immediately and set aside.

   Time: PT1M

   Temperature: 100°C

4. Make the Creamy Mustard Sauce

   In a clean pan, heat 2 tbsp olive oil over medium heat. Add the finely chopped onions and carrots and sauté for 10 minutes until softened.

   Time: PT10M

   Temperature: medium

5. Thicken the Sauce

   Sprinkle 60 g flour over the softened veg, stir to coat, then add 1 tsp English mustard. Gradually whisk in about 150 ml of the poaching milk until the mixture thickens, then add the remaining milk, stirring constantly.

   Time: PT5M

   Temperature: medium

6. Add Spinach and Cheese

   Stir in the frozen spinach (no need to thaw) and let it melt into the sauce. Add the grated cheddar cheese and half the lemon juice, then season with salt and pepper to taste.

   Time: PT5M

   Temperature: medium

7. Combine Fish and Sauce

   Break the poached fish into large chunks and fold them gently into the sauce. Add the blanched peas and give a quick stir to distribute evenly.

   Time: PT2M

8. Assemble the Pie

   Pre‑heat the oven to 180°C (350°F). Spoon the fish‑and‑sauce mixture into a greased baking dish. Mash the boiled potatoes with butter, a pinch of salt and pepper until smooth, then spread the mash over the top, leaving a small border so the sauce isn’t displaced.

   Time: PT10M

   Temperature: 180°C

9. Bake

   Place the assembled pie in the oven and bake for 40‑45 minutes, until the potato topping is golden and the sauce is bubbling around the edges.

   Time: PT45M

   Temperature: 180°C

10. Rest and Serve

    Remove the pie from the oven, let it rest for 5 minutes before serving so the sauce sets slightly.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Salmon: frozen cod, frozen haddock
• Instead of White Fish: fresh white fish, frozen tilapia
• Instead of Milk: half‑and‑half, cream diluted with water
• Instead of Potatoes: Yukon Gold potatoes
• Instead of Frozen Peas: fresh peas
• Instead of Onion: leeks, shallots
• Instead of Carrot: parsnip
• Instead of Olive Oil: vegetable oil, butter
• Instead of All‑Purpose Flour: plain flour
• Instead of English Mustard: dry mustard powder
• Instead of Cheddar Cheese: gruyère, colby
• Instead of Lemon: white wine vinegar
• Instead of Frozen Spinach: fresh spinach (use double amount)
• Instead of Unsalted Butter: margarine

Equipment Needed

• Large Saucepan
• Medium Saucepan
• Baking Dish
• Masher
• Wooden Spoon
• Chef’s Knife
• Cutting Board
• Measuring Jug
• Oven
• Colander
• Mixing Bowl
• Aluminium Foil (optional)

Critical Steps — Do Not Skip

• Poaching the fish in milk without boiling
• Creating a smooth, lump‑free mustard sauce
• Ensuring the mashed potato topping is spread evenly without covering the sauce completely
• Baking until the top is golden and the sauce is bubbling

Chef Tips from the Video

• Use a mix of salmon and a milder white fish for depth of flavour and texture.
• A splash of white wine in the sauce adds brightness – optional.
• For extra herbaceous notes, stir in a handful of chopped fresh parsley just before baking.

Troubleshooting

Storage

Refrigerator: Cool completely, then cover tightly and store for up to 2 days.

Freezer: Freeze unbaked assembled pie for up to 1 month; reheat directly in the oven.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Poach the fish and make the sauce up to step 6; refrigerate separately and assemble later.
• Mashed potato topping can be prepared a day ahead and kept covered in the fridge.
• Assembled but unbaked pie freezes well – bake straight from frozen, adding 10 minutes to baking time.

Frequently Asked Questions