Name: Cottage pie with fish
Yield: 4 servings
Cuisine: Bake
Ingredients: 1.00 onion finely chopped; 2.00 garlic cloves, crushed; 3.00 green chillies deseeded, sliced; oil; 2.00 ml turmeric; 2.00 ml curry powder mild; 410.00 g pilchards in tomato sauce flaked; salt and freshly ground black pepper; 4.00 potatoes peeled; 30.00 ml butter; 2.00 ml Baking powder; 125.00 ml milk; 1.00 tomatoes sliced; 50.00 g cheddar cheese grated

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Ingredients (14)

1.00	onion — finely chopped
2.00	garlic — cloves, crushed
3.00	green chillies — deseeded, sliced
	oil
2.00 ml	turmeric
2.00 ml	curry powder — mild
410.00 g	pilchards in tomato sauce — flaked
	salt and freshly ground black pepper

TOPPING

4.00	potatoes — peeled
30.00 ml	butter
2.00 ml	Baking powder
125.00 ml	milk
1.00	tomatoes — sliced
50.00 g	cheddar cheese — grated

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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.