Pilchard Cottage pie

Name: Pilchard Cottage pie
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: South African
Ingredients: 8 potatoes, peeled and cubed; 30 ml or 2 tbsp margarine; 80 ml or 1/3 cup of milk; pinch of salt and pepper; 4 tbsp or 1/4 cup breadcrumbs or 2 slices of bread; 1 medium onion, chopped; 15 ml or 1 tbsp cooking oil; 2 medium grated tomatoes; 400 g or 1 tin pilchards, deboned and cleaned; 400 g or 2 cups frozen mixed vegetables; 15 ml or 1 tbsp Knorrox Vegetable Curry Stock Powder

4 People
40 min.
easy

Pilchard Cottage Pie is affordable, very quick to make and delicious

It's nutritious as packed with vegetables and pilchard. The vegetable curry stock powder brings a lot of flavour to this dish.

Ingredients

8 potatoes, peeled and cubed
30 ml or 2 tbsp margarine
80 ml or 1/3 cup of milk
pinch of salt and pepper
4 tbsp or 1/4 cup breadcrumbs or 2 slices of bread
1 medium onion, chopped
15 ml or 1 tbsp cooking oil
2 medium grated tomatoes
400 g or 1 tin pilchards, deboned and cleaned
400 g or 2 cups frozen mixed vegetables
15 ml or 1 tbsp Knorrox Vegetable Curry Stock Powder

Cooking Method

Cook the potatoes with boiling water until soft. Drain and mash with the 15ml margarine and milk. Season with pepper.
For breadcrumbs, bake 2 slices of bread until golden, let it cool and grate them to create crumbs.
In another saucepan, sauté the onion with oil and add the grated tomatoes, cook for 10 minutes.
Add the pilchards with the sauce then mix in the vegetables. Cook for a further 5 minutes. Sprinkle the Knorrox Vegetable Curry Stock Powder. Remove from the heat/stove.
Spoon the mixture into a greased casserole dish and top with the mashed potatoes. Sprinkle the breadcrumbs on top.
Preheat the oven to 180 °C and bake uncovered for 15 minutes until crunchy and golden.