Creamy Salmon & Potato Topped Pie
with Veggies & Chilli Flakes
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!
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.
Ingredients
2
potato
1
brown onion
1
carrot
1 packet
celery
2 clove
garlic
1 packet
salmon
(Contains Fish; May be present: Crustacean, 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
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 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!