A fusion pot pie filled with creamy, curried salmon and veggies, topped with a flaky flatbread pie 'crust'. It's dairy-free and uses lighter ingredients than traditional pot pies, so it's healthier whilst remaining hearty and flavorsome!
Prep Time 10 mins
Cooking Time 30 mins
- Preheat the oven to 220°C / 425°F.
- Finely chop garlic and onion. Medium dice carrots, celery and salmon.
- Heat up olive oil in a large, deep nonstick skillet over medium heat. Add garlic and onion, and sauté until onion is translucent, about 5 minutes.
- Add carrots and celery to the skillet and sauté for 5 minutes.
- Add curry powder, coconut milk, salt and pepper to skillet. Give everything a stir and let simmer for 2 minutes.
- Add green peas and salmon to skillet. Stir and let simmer for 2 minutes.
- Make a cornstarch slurry by completely dissolving cornstarch in cool water in a small bowl, then stir it into the curry. Once it starts to thicken, turn off the heat.
- Transfer curry to a large baking dish or pie dish. Top with 3 sheets of Mountain Bread and brush the top with some beaten egg.
- Transfer to oven and bake for 5-8 minutes or until the top is golden brown. Remove from oven and serve hot. Enjoy!
- Mountain Bread is a paper-thin flatbread that is used in this recipe instead of puff pastry to keep this dish lower in carbs, fat and calories. If you can't find that or something similar, you can use normal puff pastry instead. Or, you can make it like shepherd's pie and top the curry with mashed potato / cauliflower!
- This recipe will also work well with chicken instead of salmon. Just make sure you increase the cooking time as chicken takes longer to cook.
- Feel free to substitute or add any other vegetables in the curry.