Wild Salmon & Vegetables Pie

+ 1 cup small broccoli florets
+ 1 cup small cauliflower florets
+ 2 carrots, cut into small batons
+ 1 onion, sliced
+ 2 garlic cloves, minced
+ 1 tbsp olive oil
+ 1 tomato, thinly sliced
+ 10.5 oz (300 g) wild-caught salmon, cut into small cubes
+ 8 potatoes, cut into cubes
+ 1 tsp butter or ghee
+ 1 free-range egg, beaten
+ 1/4 tsp ground nutmeg
+ sea salt and freshly ground black pepper, to taste

Preheat oven to 350ºF / 180ºC. Place the carrots, broccoli, and cauliflower in a steamer basket. Steam the vegetables until slightly tender but still with a little crunch, 5 to 6 minutes.

Heat the olive oil in a frying pan, add the onion and cook until softened, then add the garlics and cook until fragrant, but not browned. Stir in the tomato, season with salt and pepper, and let cook for about 2 minutes until all the liquid evaporates. Add the salmon and mix well until it shreds, then stir in carrots, broccoli, and cauliflower and saute for 2-3 minutes over medium heat. Set aside.

Meanwhile, boil the potatoes for 10-15 mins until tender. Drain, then place back in the saucepan and mash. Add the butter and season with nutmeg, salt, and pepper.

In a baking dish, arrange a layer of mashed potatoes, then add the salmon-vegetables mixture and cover with the remaining purée. Brush with the egg and bake for about 25 minutes, until golden. Remove from oven, sprinkle fresh herbs on top, and serve with a green salad. Enjoy!