10 mins
25 mins
6 people
A delicious and nutritious cottage pie packed with lightly curried pilchards and plenty of healthy fresh vegetables, topped with creamy mashed potatoes and bubbling melted cheese.
Serve with peas or a green salad.
INGREDIENTS
1 kg potatoes peeled and cut into chunks
1 tbsp butter
1/2 cup milk
salt and freshly ground black pepper to taste
vegetable oil for frying
1 onion finely chopped
2 carrots peeled and grated
2 celery sticks finely chopped
2 tbsp Rajah Mild Masala curry powder
3 x 400 g tinned pilchards in tomato sauce
handful of fresh spinach leaves chopped
salt and black pepper to taste
1 cup grated cheese for sprinkling
DIRECTIONS
Preheat the oven to 220 degrees Celsius.
Bring a large pot of salted water to the boil and add the potatoes.
Cook until very soft – about 10 minutes. Drain and mash until smooth then add the butter, milk and season to taste.
In a medium-sized pan, heat the oil and fry the onions, carrots and celery until softened – about 10 minutes.
Add the Rajah Mild Masala curry powder and toast for 1-2 minutes until fragrant.
Add the pilchards (and their tomato sauce) with the spinach and bring to the boil.
Season well.
Spread the pilchard mixture into an ovenproof dish, top with the mash and sprinkle with grated cheese.
Bake in the pre-heated oven for 10 minutes or until golden and caramelised.
