• 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 with salt and pepper.
• 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, then 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 through filling 
mixture until combined. Season to taste.
• Transfer filling to a baking dish, then 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!