Salmon and veggie pot pies

Swap your usual chicken pot pie recipe for this tasty seafood version. Filled with salmon and veggies, it’s a must-try for cooler nights.

4

5m

25m

Ingredients

  • 150g pkt Coles Kitchen Australian Broccoli Florets, coarsely chopped
  • 150g pkt Coles Kitchen Australian Carrots & Green Beans, halved
  • 40g butter
  • 1 leek, pale section only, thinly sliced
  • 2 1/2 tbs plain flour
  • 2 tsp mustard powder
  • 2 cups (500ml) salt-reduced chicken or fish stock
  • 1 lemon, rind finely grated, juiced
  • 460g Coles Tasmanian Salmon Portions Skin Off, cut into 3cm pieces
  • 300g pkt Coles Kitchen Australian Cauliflower Rice
  • 1/2 cup (35g) sourdough breadcrumbs
  • 3/4 cup (90g) grated tasty cheddar

Method

STEP 1

Preheat oven to 200°C. Cook the broccoli and carrot and beans following packet directions. Melt the butter in a non-stick frying pan over medium heat. Add the leek and cook, stirring, for 2-3 mins or until the leek softens. Add the flour and mustard powder and cook, stirring, for 30 secs or until aromatic.

STEP 2

Gradually whisk in stock. Add lemon rind and cook, stirring, for 2 mins or until mixture boils and thickens. Add the salmon and broccoli mixture and cook for 3 mins or until salmon is just cooked through. Add the lemon juice.

STEP 3

Divide the salmon mixture among 4 shallow pie dishes. Combine the cauliflower rice, breadcrumbs and cheddar in a bowl. Sprinkle breadcrumb mixture over dishes. Spray with olive oil spray. Place dishes on a baking tray. Bake for 10-15 mins or until golden.

Serve with lemon wedges

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.