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Hot smoked salmon and coconut fish pie with carrot mash

Enjoy comfort food without the guilt with this delicious gluten-free recipe from the creators of Mindful Chef, the healthy recipe box delivery service

by Psychologies

Hot smoked salmon and coconut fish pie with carrot mash

As we head into the autumn months, what better a time to try out some tasty recipes packed full of nutritious ingredients? The creators at Mindful Chef have come up with this meal of hot smoked salmon and coconut fish pie with carrot mash that really fits the bill. 

The company's ethos is to help people to create fast, fresh and nutritious meals that are all gluten-free, in a bid to tempt them away from unhealthy, processed dinners. All the ingredients are sourced from small West Country organic farms and they have vegan options too.   

Check out the ingredients and a step-by-step method for creating this dish:

Cooking time: 30 minutes Calories: 567 Macros: P: 35g / C: 29g / F: 34g

Ingredients

150g hot smoked salmon

100ml coconut milk

1 tsp cornflour

1⁄2 leek

40g spinach

200g carrots

60g green beans

1⁄2 tsp wholegrain mustard

Handful of parsley

Sea salt and black pepper

Coconut oil / olive oil

Method

1. Boil a kettle. Peel and chop the carrots into 1cm rounds. Trim the green beans and thinly slice the leek, removing the root end. Roughly chop the parsley.

2. Place the carrot in a saucepan of boiling water and simmer with a pinch of sea salt for 20 minutes until soft. In the last 5 minutes, add the green beans. Drain the vegetables, remove the green beans and keep warm, and mash the carrot with a potato masher (or with a fork).

3. Meanwhile, heat 1 tsp of oil in a medium-sized pan and fry the leek for 5 minutes.

4. Pour 1 tbsp of the coconut milk in a bowl and mix in the cornflour to form a smooth paste. Add the remaining coconut milk to the leek pan with the cornflour mix and the mustard and simmer gently for 10 minutes until the sauce thickens.

5. Preheat the grill to high. Break the hot smoked salmon into pieces and stir into the coconut sauce with the spinach and half of the parsley and cook for 2 minutes. Season with sea salt and black pepper.

6. Place the coconut fish pie mix into an ovenproof dish and spoon over the carrot mash. Place under the grill for 5 minutes.

7. Serve the coconut fish pie alongside the green beans, and scatter over the remaining parsley.

 

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