Creamy Salmon and Prawn Pie

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs onion
• 1pcs carrot
• 1clove garlic
• 1bunch thyme
• 1pcs vegetable stock cubes
• 10g pepper and garlic seasoning
• 2pcs Tasmanian salmon fillets
• 150g peas
• 200g peeled prawns
• 250ml (1 cup) boiling water
• 20g butter
• 23ml olive oil
• 30ml plain flour
• 125ml (½ cup) milk
• 10ml dijon mustard
• 1pcs olive oil spray (optional)

Method

1. Step 1 — Prep ingredients
   Peel the potatoes and cut into 3cm chunks. Finely chop the onion and carrot. Crush or finely chop the garlic. Finely chop the thyme leaves, discarding the tough stems. Crumble 1 stock cube* into a heatproof jug, add 250ml (1 cup) boiling water and stir to dissolve.
2. Step 2 — Make mash
   Put the potato in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 12 mins or until tender. Drain well and return to the pan. Mash the potato until smooth. Add 20g butter, season with salt and pepper and stir until combined.
3. Step 3 — Start filling
   While the potato is cooking, heat 1 tbs olive oil in a separate large saucepan over medium-high heat. Add the onion, carrot, garlic, thyme, pepper and garlic seasoning and a pinch of salt and cook, stirring occasionally, for 4-5 mins until softened.
4. Step 4 — Prep salmon
   Meanwhile, preheat the grill to high. Put the salmon on a board and using a sharp knife, carefully slice between the skin and flesh to remove the skin. Discard the skin and cut the salmon into 3cm chunks.
5. Step 5 — Finish filling
   ADD PRAWNS OPTION Add 2 tsp olive oil and 2 tbs flour to the vegetables and cook, stirring, for 1-2 mins until foaming. Gradually add stock and 125ml (½ cup) milk, stirring, to prevent lumps forming. Add peas, then bring to a simmer and cook, stirring, for 2 mins. Add the salmon, prawns and 2 tsp dijon mustard and gently stir to combine. Remove from the heat.
6. Step 6 — Grill potato crust
   Transfer the salmon and prawn filling to a 1.5L (6 cup) baking dish. Spoon the mash over the top. Using a fork, spread the mash to cover the filling and create ridges. Spray with olive oil (or brush with 2 tsp olive oil) and season with salt and pepper. Grill for 8-10 mins until golden and the salmon and prawns are just cooked through. Take the pie to the table and serve.

Allergens

Milk, Gluten, Wheat, Sulphites, Sesame, Soy, Fish, Crustacean