Pilchard Cottage Pie

1 x 400g tin Lucky Star Pilchards in Tomato Sauce
1 x 100g tin mixed vegetables, drained
3 – 4 potatoes, peeled and cut into chunks
2 x tablespoons butter or margarine
4 x tablespoons milk
1/2 cup soft breadcrumbs
Salt and Pepper

Heat the oven to 200 degrees Celsius. Grease a casserole dish and set aside. Cook the potatoes in salted boiling water until soft. Drain well and mash with butter and milk. Season with salt and pepper. Pour the Lucky Star Pilchards and sauce into a bowl and break them up into large chunks gently mix in the vegetables, and season with salt and pepper. Place the pilchard and vegetable mixture into the casserole dish. Top with the mashed potato. Scatter the breadcrumbs on top. Bake uncovered for 20 to 30 minutes until crunchy and golden. Best enjoyed with Vegetables and salad.

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