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!
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.
1
Celery
2
Garlic
1 sachet
Chilli Flakes
280 g
Salmon
1
Brown Onion
2
Potato
1 sachet
Vegetable Stock Pot
1
Carrot
1 sachet
Nan's Special Seasoning
1 packet
Thickened Cream
2 tbs
milk
40 g
butter
1 drizzle
olive oil
• 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 thickened cream, 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!
• Divide creamy salmon and potato topped pie
between plates.
• Sprinkle with a pinch of chilli flakes (if using) to
serve. Enjoy!