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



The recipe on this page has been supplied by a Lucky Star fan.