Creamy Salmon & Potato Topped Pie

Name: Creamy Salmon & Potato Topped Pie with Veggies & Chilli Flakes
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 1 packet Light Cooking Cream; 1 Celery; 2 Garlic; 1 sachet Chilli Flakes; 280 g Salmon; 1 Brown Onion; 2 Potato; 1 sachet Chicken Stock Pot; 1 Carrot; 1 sachet Nan's Special Seasoning; 1 drizzle olive oil; 40 g butter; 2 tbs 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 with a sprinkling of chilli flakes, this one will knock your socks off!

Allergens:

Milk

•Fish

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

1 packet

Light Cooking Cream

(Contains: Milk;)

Celery

Garlic

1 sachet

Chilli Flakes

280 g

Salmon

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

Brown Onion

Potato

1 sachet

Chicken Stock Pot

Carrot

1 sachet

Nan's Special Seasoning

Not included in your delivery

1 drizzle

olive oil

40 g

butter

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

Nutritional Values

Calories799 kcal

Energy (kJ)3340 kJ

Fat55.7 g

of which saturates24.4 g

Carbohydrate37.9 g

of which sugars16.3 g

Dietary Fibre9 g

Protein38 g

Cholesterol0 mg

Sodium768 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Large Pan

Cooking Steps

• 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. • 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 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 and cook until slightly thickened, 1-2 minutes. Remove from heat.

• Preheat grill to high. • Gently 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!

• Divide creamy salmon and potato topped pie between plates. • Sprinkle with a pinch of chilli flakes (if using) to serve. Enjoy!