Creamy Salmon, Barramundi & Potato Topped Pie
with Loaded Veg & Chilli Flakes- Fish
- Milk
- May contain traces of allergens
- Crustaceans
- Molluscs
- Fish
We've done the unthinkable and are piling layers of tender veg ,creamy salmon and barramundi 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!
Ingredients
280 g
Barramundi
(Contains: Fish, May contain traces of allergens, Crustaceans, Molluscs;)
1 packet
Light Cooking Cream
(Contains: Milk;)
1
Celery
2
Garlic
1 sachet
Chilli Flakes
280 g
Salmon
(Contains: Fish, May contain traces of allergens, Crustaceans, Fish, Molluscs;)
1
Brown Onion
3
Potato
1 sachet
Vegetable Stock Pot
1
Carrot
1 sachet
Nan's Special Seasoning
1 packet
Dill
Utensils
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 and barramundi dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just golden, 2-3 minutes each side. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5-6 minutes each side (depending on thickness).
• Remove skin from salmon and barramundi and flake into small chunks. TIP: Cook in batches if your pan is getting crowded.
• 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 and a splash of water and cook until slightly thickened, 1-2 minutes. Remove from heat.
• Preheat grill to high. • Gently stir flaked salmon and barramundi 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, barramundi and potato topped pie between plates. • Sprinkle with a pinch of chilli flakes (if using) to serve. Enjoy!
