Kerrymaid’s Salmon & Sweet Potato Pie
This fish pie is a real hit with our students. The infused flavour of the sauce with the sweet mashed potato topping goes down really well and you can introduce several types of fish within this recipe – make sure you check against the Marine Conservation Society’s ‘Fish to avoid’ list before ordering.
| PREP TIME: | COOKING TIME: | Serves |
|---|---|---|
| 25 MINS | 90 MINS | 4 |
Premium Baking Block / Buttery
Ingredients
- SERVES 4
- 400g (14oz) Diced Salmon
- 1pt Semi skimmed milk
- 1 Bay Leaves
- 1 Large Onion
- 50g (2oz) Frozen Peas
- 6 Cloves
- 25g (1oz) Kerrymaid Premium Baking
- 25g (1oz) Plain Flour
- 500g (17.6oz) Steamed potatoes
- 500g (17.6oz) Steamed sweet potatoes
- 50g (2oz) Kerrymaid Buttery
- 4 tbsp Milk
Method
Preheat the oven to 180°C
Peel the potatoes and sweet potatoes and cook until soft.
Once cooked, mash well, adding the Kerrymaid Buttery and milk. Leave to one side
Peel the onion and stud with the cloves.
Put the milk into a large saucepan, add the studded onion and bay leaves and bring to a gentle simmer for about 10 minutes to infuse the milk
Add the diced salmon, cover and leave to cook through for another 10 minutes
Drain well, keeping the milk for the sauce; discard the onion and bay leaves
Melt the Kerrymaid Premium Baking, adding the flour and cooking for 2-3 minutes until the flour has changed colour to a pale white
Gradually add the milk, stirring constantly, and continue to cook for a further 10 minutes
Place the well-drained salmon into dishes, add the peas and pour over the white sauce before topping with the mashed potato and sweet potato
Cook in the preheated oven until the top is golden brown and cooked through
TOP TIP FROM OUR CHEF
- GREAT SOURCE OF OMEGA 3, MAKING IT A GREAT DISH TO SERVE SCHOOL KIDS FOR ADDED CONCENTRATION IN THE AFTERNOONS
Allergens
- Cereals containing Gluten, Fish, Milk, Soya