Cottage pie with fish


Ingredients 15
Servings 4
Time

Ingredients

  • 1
    large onion, finely chopped
  • 2
    cloves garlic, crushed
  • 3
    green chillies, seeded and cut into rings (optional)
  • oil
  • 2
    ml
    turmeric
  • 2
    ml
    mild curry powder
  • 410
    g
    pilchards in tomato sauce, lightly flaked
  • salt and pepper
  • TOPPING
  • 4
    large potatoes, skinned
  • 30
    ml
    butter
  • 2
    ml
    baking powder
  • 125
    ml
    milk
  • 1
    large tomato, sliced or a few cherry tomatoes, halved
  • 50
    g
    Cheddar cheese, grated
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Sauté the onion, garlic and chillies in a little oil until soft. Add the turmeric and curry powder and stir-fry for another minute. Add the fish and season with salt and pepper. Simmer until the flavours are well blended. Spoon into an ovenproof dish. Boil the potatoes in salted water until soft. Drain well and mash. Add the butter and baking powder and mix well. Add the milk and mix well. Mash well with a potato masher. Spoon on top of the fish mixture, followed by the tomato slices. Top with a sprinkling of cheese and bake for 20 minutes or until the potatoes are lightly browned. Serve hot.
 

Read more on: fish/seafood  |  bake
 

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