Creamy Double Salmon & Potato Topped Pie

Name: Creamy Double Salmon & Potato Topped Pie with Veggies & Chilli Flakes
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 560 g Salmon; 1 Celery; 2 Garlic; 1 packet Light Cooking Cream; 1 sachet Chilli Flakes; 1 Brown Onion; 2 Potato; 1 sachet Chicken Stock Pot; 1 Carrot; 1 sachet Nan's Special Seasoning; g butter; 1 drizzle olive oil; cup milk

with Veggies & Chilli Flakes

Get up to $200 off!

We've done the unthinkable and are piling layers of tender veg and creamy salmon to make the pie of a lifetime. No pie is complete without a creamy potato topping and a sprinkling of chilli flakes, this one will knock your socks off!

Allergens:

Fish

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

560 g

Salmon

(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)

Celery

Garlic

1 packet

Light Cooking Cream

(Contains: Milk;)

1 sachet

Chilli Flakes

Brown Onion

Potato

1 sachet

Chicken Stock Pot

Carrot

1 sachet

Nan's Special Seasoning

Not included in your delivery

butter

(Contains: Milk;)

1 drizzle

olive oil

cup

milk

(Contains: Milk;)

Nutritional Values

Energy (kJ)4959 kJ

Calories1185 kcal

Fat82.2 g

of which saturates30.1 g

Carbohydrate52.5 g

of which sugars18.3 g

Dietary Fibre9.9 g

Protein74.9 g

Sodium969 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Large Pan

Cooking Steps

PDF

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt.
• Peel potato and cut into large chunks.
• Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan.
• Add the butter and milk to potato and season generously with salt. Mash until smooth.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• Meanwhile, preheat grill to high.
• Finely chop brown onion, carrot, celery and garlic.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Pat salmon dry with paper towel and season both sides.
• When oil is hot, cook salmon, skin-side down first, until just golden, 1-3 minutes each side (Cook in batches if your pan is getting crowded). Transfer to a plate.
• Remove skin from salmon and flake into small chunks.

• Wipe out frying pan and return to high heat with a drizzle of olive oil.
• Cook onion, carrot and celery, stirring occasionally until softened, 4-5 minutes.
• Reduce heat to medium then add Nan's special seasoning and garlic and cook until fragrant, 1 minute.
• Stir in light cooking cream, chicken stock pot and a splash of water until slightly thickened, 1-2 minutes. Remove from heat.

• Stir flaked salmon through cream mixture until combined. Season to taste.
• Transfer filling to a baking dish and evenly spread mashed potato over the top.
• Drizzle with olive oil and grill until lightly golden, 8-10 minutes.

TIP: Drizzling with olive oil helps the topping to crisp and brown!