Britmums have challenged bloggers in partnership with the Potato Council to share their Maris Piper potato recipes. Potatoes are naturally fat free as well as a source of fibre and potassium and perfect for family-friendly meals. And Maris Piper is a great all-rounder for chips, roast potatoes or mash
Fish pie is always a favourite in our household. I vary which fish to include. Here is my recipe for a fish pie using salmon and Maris Piper potatoes, which has a lovely fluffy mash topping. A great meal for a healthy smile especially as salmon is a good source of vitamin D, which is critical to your oral health.
Ingredients (serves 2 adults and 2 children)
1kg Maris Piper potatoes
50g frozen sweetcorn
50g frozen peas
25g wholemeal flour
1/2 tsp ground bayleaf
knob of butter
1 tbsp milk
2 tsp pesto
30g grated cheddar
Preheat fan oven to 180 degree.
Peel and chop the potatoes.
Put potatoes in a large saucepan of water and bring to the boil.
Cook until potatoes are soft enough to mash.
Drain the potatoes.
Add knob of butter and tbsp of milk and then mash the potatoes.
Meanwhile add salmon, 300ml milk, peppercorns, bayleaf and shallot to another saucepan and gently heat for about 10 minutes.
Once salmon is cooked, lift out with a slotted spoon.
Remove skin and flake the fish.
Strain and reserve the liquor, discarding the peppercorns. (I usually save the shallot to eat with my portion).
Meanwhile melt the margarine in a jug in the microwave.
Stir in the flour.
Gradually stir in the liquor.
Return to the microwave and cook on high power.
Stir at 1 minute intervals until the sauce has thickened.
Stir in the pesto.
Meanwhile put peas and sweetcorn in an ovenproof dish.
Add the flaked salmon.
Stir in the sauce.
Cover with the mashed potato.
Sprinkle grated cheddar on the top.
Cook for about 20 minutes in pre-heated oven (180 degree for fan oven)
Serve and enjoy.
This post is an entry for the #FluffyMarisPiper Linky Challenge sponsored by Potato Council. Learn more at bit.ly/18rWnaB