Smoked Salmon Shepherd's Pie for Easter Sunday
Ditch the ham this Easter Sunday and choose smoked salmon shepherd's pie instead! This is a delicious hearty recipe perfect for a family meal.
Prep: 15 mins
Cook: 1 hr
Total: 1 hr 15 mins
- • 315g Falls of Dochart Smokehouse Hot Smoked Salmon
- 2 1/4 cups whole milk
- 1 bay leaf
- Salt and black pepper
- 6 Tbsp butter
- 2 leeks, peeled, washed, and sliced
- 3 Tbsp all-purpose flour
- 2/3 cup frozen peas (don't defrost)
- 3-4 russet potatoes, peeled and cut into large chunks
- 1 cup shredded sharp cheddar cheese (optional)
- 1/2 cup buttermilk
- 2 tsp prepared horseradish, or horseradish cream
Follow this recipe for a delicious smoked salmon shepherd's pie.
Preheat the oven to 180°C and cut the hot smoked salmon into small pieces.
Heat the milk and bayleaf in a saucepan and bringto a gentle boil. Add the salmon piece to the milk along with ½ tsp of salt. Boil for a further 2 minutes then turn down the heat and simmer for a few minutes before removing from the heat, cover and set aside.
Melt 2 tbsps of butter in a large pot and sauté the leeks (and any other veg of your choice) for around 10 minutes or until softened over medium heat. Be sure to stir often so they do not burn.
Strain the fish, reserve the milk and set both aside. Add 3tbsp of flour to the pot with leeks and cook and stir for 1-3 minutes. Do not let it burn.Slowly, pour in the strained milk, stirring constantly, until smooth. Continue to heat until the mixture thickens and almost comes to a simmer.
Add the salmon pieces to the pot and season with salt and plenty of black pepper to taste. Stir in the frozen peas as well. Cover and set aside on the stove top to keep warm.
Time to prepare the topping. Cook the potatoes in plenty of salted water until they are completely soft. Drain them and whip with 2 tbsps of butter, cheese (optional), buttermilk and horseradish. Season with salt and pepper. Be sure to mix well to ensure there are no lumps.
Add the fish mixture into a lightly greased casserole dish. Top with the mashed potatoes and ensure they are evenly spread. You can pipe them on using a large pastry bag and large piping tip or just spoon them on. Brush the potatoes with melted butter, this will make your top golden brown with a slightly crisp crust.
Bake for 30-40 minutes until golden browned. Serve with carrots, peas, broccoli or other vegetables of your choice.