salmon and potato pie

serves 4-6

Ingredients

800g potatoes, peeled, coarsely chopped

90g unsalted butter  
185ml thickened cream
2 leeks, pale section only, thinly sliced  
50g plain flour 
435ml milk  
600g skinless salmon fillets, boned, cut into 3cm pieces  
2 tablespoons chopped fresh dill   
pinch of ground white pepper  
65g coarsely grated cheddar 

Dietary substitutions

• Butter ... margarine or Nutlex
• Flour ... gluten free flour
• Salmon ... Vegetables (e.g. parsnip, pumpkin, sweet potato) and Hard Tofu

Method

1. Cook the potato in a saucepan of boiling water for 15 minutes or until tender. Drain. Return to pan. 
2. Gradually add 40g of butter and mash until smooth. 
3. Add 60ml of the cream and beat until smooth.
4. Meanwhile, melt remaining butter in a saucepan over medium heat until foaming. 
5. Cook the leek, stirring, for 3 minutes or until soft. 
6. Add the flour and cook, stirring, for 2 minutes or until the mixture bubbles. 
7. Remove from heat. 
8. Gradually add the milk, stirring constantly, until smooth. 
9. Stir in the remaining cream. 
10. Place pan over medium heat and cook, stirring constantly, for 4 minutes or until the sauce thickens.
11. Add the salmon and cook for 3 minutes or until just cooked through. 
12. Stir in the dill.
13. Season with salt and white pepper. 
14. Transfer to a 1.5L capacity baking dish.
15. Preheat oven to 180°C. 
16. Spread potato over fish mixture. 
17. Top with grated cheddar cheese.
18. Bake for 30 minutes or until golden. 
19. Set aside for 5 minutes to cool slightly.