Fish Pie with Creamy Mashed Potato
Try our Fish Pie with Creamy Mashed Potato recipe for a tasty dinner to satisfy your evening meal desires. A uniquely delicious recipe unlike any other, our Salmon Pate enhances the taste of this comfort food classic.
- 1 Tub Castle MacLellan Pate
- 500 g Mashed Potato
- 100 g Salmon
- 100 g Smoked Haddock
- 1 Cooked Lobster (Optional)
- 300 g Milk (For poaching)
- 1 Bay Leaf
- 50 g Plain Flour
- 50 g Butter
- 5 g Dill
- Salt and Pepper (To taste)
Add milk to a pan and add the bay leaf, salmon & smoked haddock. Bring to a simmer and cook for 4 mins. Remove from heat and strain—reserve milk for making the sauce.
Melt butter in a separate pot and add the flour gradually. Add the milk (reserved from fish poaching) while whisking to prevent lumps. Add Castle MacLellan Salmon Pate and season to taste.
Flake in the cooked salmon and haddock and add the lobster (optional) and dill.
Spoon the mixture into your cooking dish and top with piped mash potato.
Cook in the over 180°C for 40 minutes until browned on top.