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Pilchard cottage pie


Pilchard cottage pie

Ingredients 10
Servings 4-6
Time 10 min

Ingredients

  • 4-6
    potatoes, peeled and cut into chunks
  • 30
    ml
    butter or margarine
  • 60
    ml
    milk
  • salt and pepper
  • 1
    medium onion, chopped
  • oil for frying
  • 10
    ml
    curry powder
  • 1
    can pilchards in sweet chilli sauce
  • 1
    can mixed vegetables, drained
  • 125
    ml
    soft breadcrumbs
 

Method

45 min
 

Preheat the oven to 180°C. Grease a casserole dish and set it aside.

1. Cook the potatoes in salted boiling water  until soft. Drain and mash with the butter or margarine and milk. Season with salt and pepper.

2. In another saucepan, sauté the onion in oil and add the curry powder. Add the pilchards with the sauce, breaking the fish into large chunks. Gently mix in the vegetables. Season with salt and pepper.

3. Spoon the mixture into the casserole dish and top with the mashed potatoes. Sprinkle the breadcrumbs on top. Bake uncovered for 20 minutes until crunchy and golden.

 

 

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