Celebrate British Pie Week With a Wild Alaska Salmon & Pollock Pie

Everyone loves a good pie with up to 75% of people in the UK enjoying a pie at least once a month*. British Pie Week  is a celebration of the simple yet satisfying meal! Breaking away from traditional meat pies this fish pie recipe includes wild salmon and pollock which are considered to be a welcome lighter alternative to meal, boasting low levels of saturated fat and high levels of omega 3 fatty acids.  Here’s a great recipe for a Wild Alaska Salmon and Pollock Pie which is a wholesome and warming way to celebrate the joys of pie!

Wild Alaska Salmon and Pollock Pie

Serves 4

25g (1oz) butter

700g (1 ½ lb) potatoes, peeled

150g (6oz) courgettes, sliced

350g (12oz) wild Alaska pollock fillet, skinned

350g (12oz) wild Alaska salmon fillet, skinned

200ml (1/3 pt) vegetable stock

1 bay leaf

200ml (1/3 pt) dry white wine

2 tbsp corn flour, blended with 3 tbsp single cream or milk

75g (3oz) frozen petit pois or garden peas, thawed

1 tbsp dill, chopped

3-4 tbsp milk

Salt and freshly ground black pepper


  • Preheat the oven to 190°C / fan oven 170°C / Gas Mark 5. Grease an ovenproof baking dish with a small knob of butter
  • Cook the potatoes in lightly salted boiling water for about 20 minutes, until tender. At the same time, cook the courgettes for about 5 minutes, then drain them well
  • Meanwhile, put the fish fillets into a shallow pan with the stock, bay leaf and another knob of butter. Heat and simmer gently, partially covered, for 5 or 6 minutes, until the fish is cooked. The flesh will be opaque and should flake easily when tested with a fork. Use a draining spoon to lift the fish into the baking dish
  • Pour the white wine into the pan with the fish cooking liquid. Remove the bay leaf. Add the blended cornflour and heat, stirring constantly, until thickened and smooth. Stir in the peas, courgettes and dill. Season, and then pour into the baking dish, gently combining it with the fish
  • Drain the potatoes and mash them with the milk and any remaining butter. Season with a little salt and pepper to taste. Spoon on top of the fish mixture, spreading it out to cover the entire surface. If you prefer, pipe the potato on top of the fish. Transfer to the oven and bake for 25-30 minutes, until the potato topping is golden brown

Cook’s tip: Place the fish pie under a hot grill for the final few minutes to make sure that the topping is well browned.

Recipe credit: Alaska Seafood Marketing Institute
Photo credit: Steve Lee

Wild Alaska seafood can also be cooked from frozen thereby reducing the amount of prep time required, and making this recipe the perfect dish that the whole family can enjoy during British Pie Week (March 5-9).

*Independent research by Toluna, January 2015, 300 consumers

A Very Lazy Ginger Beef Stir Fry

When the team at Very Lazy sent me some products samples to review I was excited that I finally had a guilt free excuse to try their products. I recall a friend once sending a message to me stating “what has the world come to?” with a picture of a Very Lazy jar of chopped garlic or ginger and I chuckled. I honestly thought that it was a great idea because let’s all be honest food prep can sometimes take up far too much time and if you’ve had a long day at work, have lots of mouths to feed or in fact if you have a physical issue which makes things difficult in the kitchen these products make absolute sense. That being said my steadfast need to chop my own garlic has not allowed me to just pop a jar or tube of a Very Lazy product in my shopping basket. Is it fear of judgment? Perhaps. But as I get older that fear of judgment is becoming less and less significant and so I embraced the opportunity of being very lazy with gusto. I embraced it with so much gusto that when I realised that I didn’t have all the ingredients for the stir-fry and that I might have to leave my home in pursuit of the missing items this was my reaction:


So I was authentically “Very Lazy” and didn’t use corn flour, sherry or cashew nuts, which may or may not have had an impact on the overall outcome of the stir fry but it tasted good to me regardless! These products are such a blessing – they made everything so easy! If you’re concerned that the garlic/chilli/ginger won’t taste fresh so to speak then set your mind at ease, they taste great. So aside from saving you time, they enhance your dishes as they would if you were chopping them up from scratch.

very lazy ginger beef stir fry

Here’s the recipe of the Ginger Beef Stir Fry which you can try just in time for Chinese New Year or simply as a treat for yourself any day of the week.

Serves: 4

Preparation time: 10 minutes, plus 15 minutes marinating time

Cooking time: 10 minutes


2-3 tablespoons Very Lazy Chopped Ginger

1 teaspoon Very Lazy Chopped Garlic

1 teaspoon cornflour

2 tablespoons dark soy sauce

2 tablespoons Shaoxing rice wine or sherry

450 g beef rump steak, trimmed of fat and cut into thin strips

1 tablespoon sunflower oil

400 g ready prepared stir- fry vegetables

75 g cashew nuts, toasted

To serve:

Egg noodles or rice

  1. In a bowl, mix together the ginger, garlic, cornflour, 1 tablespoon of the soy and wine or sherry. Stir in the beef and leave to marinate for 15 minutes.
  2. Heat 2 teaspoons of oil in a wok or large frying pan, until really hot, add the beef strips and marinade and stir-fry over a high heat for 2-3 minutes until browned. Remove from the pan .
  3. Add the remaining oil and when hot, add the stir- fry vegetables and cashews and cook for 2-3 minutes, until the vegetables are just tender.
  4. Return the beef and any juices to the wok, then stir in the remaining soy sauce and wine or sherry. Stir constantly until the sauce has coated all the ingredients.
  5. Serve immediately with noodles or rice.

For more tasty Very Lazy recipes and inspiration visit www.verylazy.com and to find out more about Very Lazy follow on Twitter @VeryLazyFood, Instagram @VeryLazyFoodUK or Facebook @VeryLazyFood