- 0:15 Prep
- 0:15 Cook
- 4 Servings
- Easy
Dig your fork through the cheesy crust to reveal a yummy salmon and vegie filling. Traditional fish pies can be time consuming, but these pots of gold are a breeze thanks to cooked salmon and cheat’s mash.
Ingredients
- 30g butter
- 2 tablespoons plain flour
- 435ml (1 3/4 cups) milk
- 1 x 175g pkt Huon Premium Hot Smoked Salmon, skin and bones removed, flaked
- 1 x 420g can mixed vegetables (Peas and Carrots), drained
- 1 x 475g ctn Mashed Potatoes
- 40g (1/2 cup) coarsely grated cheddar
- Mixed salad leaves, to serve
Method
- Step 1Preheat oven to 220°C. Melt butter in a saucepan over medium-high heat until foaming. Add flour and cook, stirring, for 30 seconds or until the mixture bubbles.
- Step 2Remove from heat. Gradually add the milk, whisking constantly until smooth. Place the pan over medium-high heat. Cook, stirring constantly, for 3 minutes or until the sauce thickens.
- Step 3Stir in the salmon, peas and carrots. Season with salt and pepper. Divide the mixture among four 300ml-capacity ovenproof ramekins.
- Step 4Heat the mash following packet directions. Divide among the ramekins and sprinkle with cheddar. Place on a baking tray. Bake for 5 minutes or until the cheddar melts. Serve with mixed salad leaves.
Nutrition
1685 kj
Energy
24g
Fat Total
13g
Saturated Fat
6.5g
Fibre
23g
Protein
26g
Carbs (total)
All nutrition values are per serve
Notes
Budget tip: To save money, replace the salmon with canned tuna, drained, flaked. Freeze it ahead: At the end of step 3, cover with 2 layers of plastic wrap and 1 layer of foil (make sure your dishes are freezerproof). Label, date and freeze for up to 3 months. Reheat from frozen for 25 minutes or until heated through.
- Author: Kathy Knudsen
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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