Seafood cottage pie

Drum
4-6 servings Prep: 10 mins, Cooking: 45 mins
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By Food24 April 18 2019
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Ingredients (10)

potatoes — peeled and cut into chunks
30 ml butter — or margerine
60 ml milk
salt and freshly ground black pepper — to taste
onion — chopped
oil — for frying
10 ml curry powder
400 g pilchards in sweet chilli sauce
100 g canned mixed vegetables — drained
125 ml soft breadcrumbs
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Method:

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 well and mash with the butter and milk. Season with the salt and pepper.

2 In a different saucepan, sauté the onion in the oil and add the curry powder. Add the pilchards with the sauce to the onions. Break the pilchards 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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