Potato & Vegetable Pilchard Pie
POTATO PIE CRUST
4 potatoes, peeled and cut into chunks
4 tablespoons butter or margarine
salt and ground black pepper
2 teaspoons baking powder
PILCHARD AND VEGETABLE FILLING
400g can Lucky Star Pilchards in Tomato
2 onion, finely sliced
oil for frying
2 tablespoons cake flour
1 cup milk
1 cup frozen or canned whole kernel corn, drained
1 large carrot, coarsely grated
4 tablespoons chopped fresh parsley
2 eggs, lightly beaten
TO MAKE THE PIE CRUST: grease a pie dish measuring about 27cm in diameter. Cook the potatoes in salted, boiling water until soft. Drain well, then mash with the butter margarine and eggs, and season with salt and pepper. Mix in the baking powder
Spread the mashed potato into the pie dish to line the base and sides. Heat the oven to 180°C.
TO MAKE THE FILLING: drain the pilchards and separate into fillets; keep the sauce. Fry the onion in little oil in a medium saucepan until golden brown. Remove from the heat and stir in the flower and milk, and season with salt and pepper. Bring to the boil and cook for about 2 minutes until the sauce is thick and smooth, stirring constantly. Remove from the heat and mix in the corn, carrots and parsley, then stir in the beaten
egg and tomato sauce from the can of pilchards.
Spoon the filling into the potato crust and arrange the pilchard fillets on top. Bake uncovered for about 30 minutes until piping hot. Serve with vegetables or a salad.