Recipe adapted from First Meals, © 2004, Doring Kindersley Ltd.
This unusual-sounding entree is really classic comfort food.
|1 1⁄2 c||milk|
|2 cn||salmon (red or pink, 7.5-oz)|
|1||onion (small, minced)|
|1⁄2 t||mustard (ground)|
|1 c||peas (frozen)|
|1 T||parsley (minced)|
|1⁄2 c||cheddar cheese (grated)|
|salt (to taste)|
|pepper (to taste)|
|3 c||potatoes (warm mashed)|
|1||egg white (beaten, optional)|
Preheat oven to 350°. Lightly oil a deep pie pan or 2-qt baking dish. Melt butter in a saucepan; add onions and sauté until softened. Sprinkle flour over onions and stir to combine. Cook a minute or two and then add milk, stirring constantly. Cook and stir until thickened. Reduce heat to a simmer and stir in mustard, peas, salmon, salt and pepper and cook a few minutes longer. Remove from heat and add parsley and Cheddar cheese. Spoon this mixture in prepared pan. Spread mashed potatoes on the top, using a fork to draw up peaks. Brush with egg white if desired for a crustier finish. Bake for 25 minutes until golden.
This dish is mildly seasoned to appeal to young children, but can be spiced up to suit other tastes. This can also be baked in a pastry shell or even as a double crust pie if desired.