Red Salmon Potato Pie

Difficulty | Serves 4 | Book 4

Ingredients
Nutrition

POTATO TOP
750g potatoes peeled
2 tablespoons skim milk
¼ cup (25g) 30% reduced fat tasty cheese freshly grated

FILLING
½ cup onion diced
½ teaspoon crushed garlic (in jar)
cooking spray
3 tablespoons cornflour
1 x 340ml can evaporated light milk
35ml skim milk
½ cup skim milk
1 x 415g can red salmon drained
1 tablespoon parsley chopped
2 tablespoons finely grated parmesan cheese (Kraft®)
pepper

Per serve
Fat	Total	11.8g
	Saturated	4.9g
Fibre		4.1g
Protein		34.9g
Carbs	Total	43.4g
	Sugar	14.3g
Sodium		584mg
Kilojoules		1770 (cals 423)
GI Rating		Medium

Method

Potato Top: Dice potatoes then microwave in a little water until cooked. Drain well then add 2 tablespoons skim milk and mash using a potato masher until smooth, leave to one side.
Filling: Sauté onion and garlic in a medium sized saucepan that has been coated with cooking spray for 2 minutes.
Combine cornflour with evaporated milk and skim milks then add to saucepan, bring to boil.
Roughly break up salmon then add to saucepan with parsley and parmesan cheese, mix well. Pepper to taste.
Assemble: Pour mixture into a small lasagne or casserole dish then top with mashed potato. Place spoonfuls of mashed potato over top of salmon mix. (using a fork to help spread potato evenly over the top).
Sprinkle grated cheese over potato then place under griller until browned on top.

NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people

Suitable to be frozen for 2-3 weeks.