LEFTOVER roast fish works perfectly in this crowd-pleasing family pie. Here we’ve used salmon, but you could use any leftover fish – just check for bones beforehand.
Preparation time: 20 minutes
Cooking time: 44-55 minutes
Nutrition: Per serving: 519 cals, 27.9g fat, 10.6g saturates, 10.3g sugars, 1.32g salt
You will need:
100g young leaf spinach
40g unsalted butter
1 onion, finely chopped
1 clove garlic, crushed
40g plain flourap
568ml semi skimmed milk
4 hardboiled eggs, peeled and cut into quarters
240g leftover roast salmon, cut into bite-size chunks
40g capers, drained and roughly chopped
Handful of fresh dill, chopped
400g Maris Piper potatoes, sliced into thin rounds, using a mandoline if you have one
1 tbsp olive oil
1 Preheat the oven to 200°C, fan 180°C, gas 6.
2 In a large pan over a medium heat, wilt the spinach with a little water. Drain and squeeze out any excess water. Set aside.
3 In another large pan, melt the butter. Add the onion and cook for five minutes, adding the garlic for the last minute. Stir in the flour and cook for 1-2 minutes.
4. Remove from the heat and slowly whisk in the milk. When all the milk has been added, return the pan to the heat. Simmer for five minutes, stirring, until thickened. Season.
5 Gently stir in the eggs, salmon, capers, cooked spinach and dill.
6. Tip into a 1.5-litre pie dish. Arrange the potatoes over the top, and brush all over with the oil.
7. Bake for 30-40 minutes until the potato top is crisp and golden.
Make this even easier to prepare by topping with a couple of packs of ready-made mashed potato before putting into the oven.
Recipe take from Roast Recipe Collection by Sainsbury’s, priced £5.
Offer: Two for £7 promotion on Sainsbury’s own brand cookery books until Sunday, February 11.