Rosti-topped Salmon Pot Pie

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lower in calories and can be homemade.

salmon

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is more affordable and still nutritious.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk can be lower in calories and water is cost-effective.

Heat the oven to 190°C/170°C fan/gas 5.

Cook the potatoes and sweet potatoes in boiling salted water for 5 minutes. Drain well and set aside until they are cool enough to handle.

Put the milk in a saucepan with the whole garlic cloves and thyme; bring to a simmer.

Add the salmon and remove from heat, poach gently for 4-5 minutes, until the fish is opaque and cooked through. Remove the fish and set aside, reserving the milk.

Grate the potatoes and sweet potatoes into a bowl. Pour half the melted butter over the potatoes and mix well. Season with pepper and set aside.

Pour the remaining butter into a clean pan, add the leeks and garlic and cook for 3-4 minutes, until softened.

Stir in the flour, then gradually whisk in the reserved milk to make a smooth sauce. Cook over a gentle heat, stirring continuously, until simmering. Cook for 2 minutes, then remove from the heat and season.

Stir in the peas and chopped tarragon.

Flake the salmon and gently fold into the sauce.

Spoon the mixture into a deep 1.5-litre ovenproof dish and top with the potato mixture.

Bake for 20 minutes, until golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens