A Hearty Fish Pie

The last few days have been quite cold at Tanda Tula, the last snap of winter before we set in for the long hot days of summer. Chef Ryan decided it was time to add some comfort food to the lunch buffet, and so he came up with this delicious smoked salmon pie. Healthier and lighter than a steak and kidney option, it is filled with wholesome vegetables and topped with mashed potatoes rather than pastry. In fact, the joy of this particular pie is that even though its inspiration was brought on by the cold weather, it is light enough to enjoy in the summer months too. We hope you find it as scrumptious as the Tanda Tula guests on safari did!

Smoked Salmon Pie


  • 8 med Potatoes
  • 15g Butter
  • 60ml Fresh Cream
  • 1 punnet Baby Courgettes
  • 400g Smoked Salmon
  • 1 med White Onion
  • 1 punnet White Mushrooms
  • 1 med Green Pepper
  • Salt and Pepper to Taste


  1. Preheat the oven to 180°C.
  2. Peel the potatoes and cut into blocks. Cover with water and boil.
  3. Once the potatoes are fully cooked, drain well.
  4. Mash the potatoes with the butter, cream and seasoning. Set aside.
  5. Grate the courgettes and sauté over high heat for 5 minutes, stirring continuously. Season to taste.
  6. Line the bottom of an oven proof ceramic dish. Set aside.
  7. Dice the onion, mushroom and green pepper.
  8. Sauté over high heat until the mushrooms are soft.
  9. Dice the smoked salmon and then mix with the mushroom and onions. Do not season as the smoked salmon is already flavorsome.
  10. Spoon the salmon mixture over the courgette base.
  11. Using a piping bag, pipe rosettes over the top of the salmon.
  12. Bake for 15 – 20 minutes or until the top is golden brown.
  13. Serve with homemade chutney.

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