Cheesy potato and smoked salmon pie
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Prep Time
30 Minutes
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Cook Time
50 Minutes
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Yield
1 or 6
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Difficulty Level
Easy
Ingredients
- 2 x 95g cans Safcol Premium Smoked Salmon, drained
- 800g potatoes peeled and cut in small pieces
- 1 cup of frozen peas defrosted in warm water
- 1¼ cups of milk
- 1 cup fish or chicken stock
- 100g butter
- 4 large spring onions washed and finely sliced
- 2 tablespoon plain flour
- ½ cup grated tasty cheese
- ¼ teaspoon ground cayenne pepper or chilli powder (optional)
- sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 180°C.
- Boil the potatoes until tender (about 15-20 minutes), drain and mash until smooth with ¼ cup of the milk and 25gr of the butter. Keep warm and set aside.
- In a sauté pan or large frying pan, on a medium-low heat, fry the spring onions in the butter for 1 minute, turn the heat to low, scatter with the flour and stir continually for another 1-2 minutes. Gradually stir in the milk, the stock plus the liquid from the salmon. Turn the heat up slightly and stir until thickened and bubbling.
- Stir in the peas, salmon and cayenne pepper. Check the seasoning and transfer into a large ovenproof pie dish or 6 individual ramekins. Top with the mashed potato, grated cheese and bake in the oven for about 20 minutes until golden brown. Serve hot, scattered with a few slices of spring onions.
| Servings: | 4-6 |
| Ready in: | 80 Minutes |
| Course: | Dinner, Comfort Food |
| Recipe Type: | Pie |
Cheesy potato and smoked salmon pie
Our cheesy potato and smoked salmon pie is a nourishing and healthy alternative to the traditional shepherd’s or cottage pie. You can rustle up this delicious, and slightly gourmet comfort food, with just a few simple pantry staples.
This cheesy potato and smoked salmon pie is not only a tasty meal for the whole family, it’s one of the comfort meals you can come back to time and time again.
