Creamy Salmon & Potato Topped Pie

Name: Creamy Salmon & Potato Topped Pie with Veggies & Chilli Flakes
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: olive oil; 2 potato; 40 g butter; 2 tbs milk; 1 brown onion; 1 carrot; 1 packet celery; 2 clove garlic; 1 packet salmon; 1 sachet Nan's special seasoning; 1 packet light cooking cream; 1 packet chicken stock pot; pinch chilli flakes

with Veggies & Chilli Flakes

4.5(91)

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Calories

:

836 kcal

Protein

:

39.4g protein

Preparation Time

:

45 minutes

Difficulty

:

Easy

Allergens:

Milk
Fish
Crustaceans
May contain traces of allergens
Mollusc

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

2

potato

1

brown onion

1

carrot

1 packet

celery

2 clove

garlic

1 packet

salmon

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

1 sachet

Nan's special seasoning

1 packet

light cooking cream

(Contains: Milk;)

1 packet

chicken stock pot

pinch

chilli flakes

Not included in your delivery

olive oil

40 g

butter

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

Nutritional Values

Energy (kJ)3498 kJ

Calories836 kcal

Fat57.9 g

of which saturates23.9 g

Carbohydrate40.1 g

of which sugars17.2 g

Dietary Fibre9.5 g

Protein39.4 g

Sodium985 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

1

• 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.

2

• Meanwhile, finely chop brown onion, carrot, celery and garlic.

3

• 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.

4

• 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.

5

• 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!