Ingredients
olive oil
1 onion
finely chopped
1 carrot
peeled and finely chopped
120g baby spinach leaves
1 cup milk
1 tsp dry mustard powder
1 tbsp cornflour
mixed with a little water
1 cup grated tasty cheese
1 lemon
juiced
600g fresh salmon
cut into 2cm chunks
250g smoked fish
not the sliced variety, flaked
4 eggs
boiled, peeled and diced
2 cups mashed potato
cooking spray
1 carrot
optional, to decorate
Allergy Advice
Contains Dairy
Contains Eggs
Contains Fish
Equipment
- 1 heavy-based pan
- 1 casserole dish
- 1 oven
- 1 saucepan
Instructions
- Preheat oven to 200°C fan-forced.
- Heat olive oil in a heavy-based pan and saute onion and carrot until soft.
- Add spinach and stir until just wilted. Add milk, bring to a simmer, stir in mustard powder and cornflour mixture.
- Stir until mixture thickens. Stir in cheese. Remove from the heat. Stir in lemon juice.
- Arrange salmon and smoked fish in a flat-bottomed casserole dish.
- Sprinkle egg on top. Pour over creamy vegetable sauce.
- Place dollops of mashed potato on top and smooth across entire surface. Spray with a little cooking spray.
- Bake for 35-40 minutes until piping hot and golden. Decorate with fish shapes cut from raw carrot slices for novelty effect. Serve with salad or veg.
Notes
Tip
For a novelty effect, decorate the pie with fish shapes cut from raw carrot slices.
Tip
Serve with a fresh salad or steamed vegetables.
