Pilchard Cottage pie
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.
Feeds
4People
Preparation time
40Min.
easy
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
Preparation 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.
Nutrition
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