Double Creamy Salmon & Potato Topped Pie

Name: Double Creamy Salmon & Potato Topped Pie with Veggies & Chilli Flakes
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 1 Brown Onion; 1 Carrot; 1 Celery; 1 sachet Vegetable Stock Pot; 1 sachet Chilli Flakes; 2 Garlic; 1 sachet Nan's Special Seasoning; 2 Potato; 560 g Salmon; 1 packet Thickened Cream; 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 a sprinkling of chilli flakes, this one will knock your socks off!

Allergens:

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

Brown Onion

Carrot

Celery

1 sachet

Vegetable Stock Pot

1 sachet

Chilli Flakes

Garlic

1 sachet

Nan's Special Seasoning

Potato

560 g

Salmon

1 packet

Thickened Cream

Not included in your delivery

1 drizzle

olive oil

40 g

butter

2 tbs

milk

Nutritional Values

Calories1130 kcal

Energy (kJ)4720 kJ

Fat79.2 g

of which saturates30.1 g

Carbohydrate38.8 g

of which sugars16.3 g

Dietary Fibre9.1 g

Protein66.8 g

Sodium808 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•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 in batches, 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 and a splash of water 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!