Creamy Double Salmon Potato-Topped Pie

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a full kettle and chop your potatoes (skins on) into large bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat

Cook for 12-15 min or until fork-tender, then drain and return to the pot to steam dry

Peel and finely dice your brown onion[s]

Top, tail and dice your carrot[s]

Heat a large, wide-based pan (preferably non-stick) with 15g [25g] [30g] butter over a medium heat

Once melted, add the diced onion with a pinch of salt and cook for 4-5 min or until beginning to soften

Meanwhile, peel and finely chop (or grate) your garlic

Dissolve your vegetable stock mix and Dijon mustard in 250ml [325ml] [425ml] boiled water

Once the onion has softened, add half the chopped garlic (you'll use the rest later!) with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 30 secs

Add the stock and soft cheese, bring to the boil over a high heat and cook for 3-4 min or until thickened

Return the drained potatoes to a low heat with a knob of butter and a small splash of milk

Season with a pinch of salt and pepper and mash until smooth – this is your mash

Place your salmon fillet[s], skin-side down, on a clean chopping board

Hold the tail end firmly and using a sharp knife, make a cut between the flesh and skin and continue to cut along the length of the fillet away from yourself until the skin comes away from the fillet, discard the skin

Chop the skinned salmon fillet[s] into large bite-sized pieces and add to the sauce with a generous grind of black pepper and give everything a good mix up – this is your creamy salmon pie filling

Wash your shredded kale, then pat dry with kitchen paper

(Doubled your protein? Use 2 pans!)

Transfer the creamy salmon pie filling to an oven-proof dish and top with the mash (use individual oven dishes for fancy presentation!)

Put the dish in the oven for 15-20 min or until the fish is cooked through and the pie is bubbling and golden – this is your creamy salmon potato-topped pie

Tip: Your fish is cooked once it turns opaque and flakes easily

(Doubled your protein? Do this in batches!)

Once the pie is almost done, heat a separate large, wide-based pan (preferably non-stick) with a knob of butter over a medium heat

Once hot, add the diced carrot and cook for an initial 5-6 min or until beginning to soften

After 5-6 min, add the shredded kale and remaining chopped garlic and cook for 3-4 min further or until tender with a bite – this is your garlicky veg