Smoked Salmon Pie with Broccoli and Almonds

Steps

1. Prep mash Preheat oven to grill. Bring a large and a medium pot of salted water to the boil. Peel and dice potatoes 2cm. Cook potatoes in large pot of boiling water for about 14 minutes, until tender. Drain and return to pot with butter, mustard, salt and milk. Mash until smooth and season to taste with pepper.
2. Prep leek Slice leek in half lengthways and thinly slice (discard tough green part). Heat a drizzle of oil in a large, oven proof fry-pan on medium heat and cook leek for 3-4 minutes, until tender.
3. Make Béchamel Reduce pan heat to low-medium and add second measure of butter. Once melted, add flour and stir for 1 minute, until flour turns a sandy colour. Add milk, one third at a time, whisking for 2-3 minutes, until smooth and thick. Add stock and whisk for another 2-3 minutes, until thickened. Add peas, lemon zest and salt to sauce and cook for a further 2 minutes.
4. Finish pie Remove pan from heat and flake in salmon, removing any scales, skin or bones. Add spinach, fold to combine and season to taste. If you don’t have an ovenproof pan, transfer mixture to a baking dish now. Top pie filling with mash and spread out. Sprinkle with grated cheese and grill for 4-5 minutes, until golden and crispy.
5. Prep broccoli Cut broccoli into florets and cook in medium pot of salted water for 2-3 minutes, until bright green and tender. Drain, toss with almonds, a drizzle of olive oil and season. Cut zested lemon into wedges.
6. To serve Divide smoked salmon pie between plates, serve broccoli and almonds and a lemon wedge on the side for squeezing.