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Mashed Potato-Topped Salmon Pie

Mashed Potato-Topped Salmon Pie

with Mirepoix and Green Peas
0.0(0)
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Calories
: 
850 kcal
Protein
: 
36g protein
Difficulty
: 
Easy
Allergens:
  • Salmon
  • Milk
  • Wheat
  • Sulphites
  • Milk
  • Sesame
  • Gluten
  • Egg
  • Fish
  • Mustard
  • Crustaceans
  • Soy
  • Tree nuts
  • Wheat
  • Sulphites
  • May contain traces of allergens
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 g

Steelhead Salmon

(Contains: Salmon)

2 unit(s)

Russet Potato

113 g

Mirepoix

56 g

Green Peas

7 g

Parsley

56 mL

Cream

(Contains: Milk)

1 unit(s)

Vegetable Broth Concentrate

(Contains: Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites, May contain traces of allergens)

10 g

Cream Sauce Spice Blend

(Contains: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, May contain traces of allergens, Wheat)

4 g

Dill-Garlic Spice Blend

(Contains: May contain traces of allergens, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

Not included in your delivery

3 tbsp

Butter*

(Contains: Milk)

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

½ cup

Milk*

Calories850 kcal
Fat53 g
Saturated Fat23 g
Carbohydrate60 g
Sugar10 g
Dietary Fiber6 g
Protein36 g
Cholesterol155 mg
Sodium1200 mg
Trans Fat1.5 g
Potassium1800 mg
Calcium175 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Cook potatoes
1
  • Before starting, preheat the broiler to high. Wash and dry all produce.
  • Remove any brown spots from potatoes. Peel, then cut potatoes into 1-inch pieces.
  • To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). 
  • Cover and bring to a boil over high. 
  • Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
  • Drain and return potatoes to the same pot, off heat.
  • Mash 1/2 cup (1 cup) milk and 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with salt and pepper.
Broil salmon
2
  • Meanwhile, pat salmon dry with paper towels. Season with salt and pepper.
  • To a foil-lined baking sheet, add salmon. Drizzle 1/2 tbsp (1 tbsp) oil over top. Broil in the top of the oven for 8-10 min, until cooked through.**
  • When salmon is done, break salmon up into large flakes, removing and discarding skin.
Cook veggies
3
  • In a large oven-proof pan, heat 1/2 tbsp (1 tbsp) oil over medium.
  • Meanwhile, finely chop parsley.
  • When the pan is hot, add mirepoix. Cook for 3-4 min, stirring occasionally, until beginning to soften.
  • Add peas. Cook for 2 min, stirring occasionally, until peas soften.
Make filling
4
  • To the same pan with veggies, add 1 tbsp (2 tbsp) butter, then stir to melt.
  • Sprinkle Cream Sauce Spice Blend and Dill-Garlic Spice Blend over top. Cook for 30 sec, stirring occasionally, until fragrant.
  • Increase heat to medium-high, then add broth concentrate, cream and 1/2 cup (3/4 cup) water. Cook for 1-2 min, stirring ocassionally, until sauce thickens slightly. 
  • Add salmon, then stir to combine. Season with salt and pepper.
Assemble and broil salmon pie
5
  • When potatoes are done, dollop mashed potatoes over top of filling. 
  • Broil in the top of the oven for 5-8 min, until slightly golden.
  • Let salmon pie cool for 5 min before serving.
Finish and serve
6
  • Divide salmon pie between plates.
  • Sprinkle parsley over top.

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