Creamy Salmon & Potato Topped Pie

Name: Creamy Salmon & Potato Topped Pie with Veggies & Chilli Flakes
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 280 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; cup milk; g butter; 1 drizzle olive oil

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 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

280 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

cup

milk

(Contains: Milk;)

butter

(Contains: Milk;)

1 drizzle

olive oil

Nutritional Values

Energy (kJ)3608 kJ

Calories862 kcal

Fat58.8 g

of which saturates24.8 g

Carbohydrate47.9 g

of which sugars18.1 g

Dietary Fibre9.9 g

Protein44.7 g

Sodium905 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
with salt. Mash until smooth.

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

• Meanwhile, 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 with salt and pepper.
• When oil is hot, cook salmon, skin-side down
first, until just golden, 1-3 minutes each side.
Transfer to a plate.
• Remove skin from salmon and flake into
small chunks.

• Wipe out frying pan, then 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
and a splash of water and cook until slightly
thickened, 1-2 minutes. Remove from heat.

• Preheat grill to high.
• Gently stir flaked salmon through filling
mixture until combined. Season to taste.
• Transfer filling to a baking dish, then 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!