Snoek and cottage pie are undoubtedly two of South-Africans’ favourite dishes to dig into. We’ve put two-and-two together and the result is this mouth-watering snoek cottage pie!
Ingredients
- The filling:
- 550 grams lightly smoked snoek
- 100 grams butter, melted
- 1 lemon, juiced
- 2 tsp minced garlic
- 1/2 onion, finely chopped
- 100 grams brown mushrooms, sliced
- 50 grams fresh peas
- 50 grams corn
- ½ cup cream
- 1 ½ cup milk
- 3 tbsp flour
- 1/2 tsp nutmeg
- Salt and freshly ground black pepper, to taste
- The potato topping:
- 1 kg potatoes, peeled and cut into cubes
- 2-3 tbsp butter
- 1/2 cup cream or milk
- Salt and freshly ground black pepper, to taste
- To serve
- freshly chives, chopped
Instructions
The filling:
1 HEAT a pan over medium heat. Add 1 tbsp of butter and the snoek and drizzle with lemon juice. Cook until done. Set it aside to cool slightly. Flake the snoek and remove the bones and skin.
2 ADD the remaining butter into a pot over medium high heat. Add the garlic and onion and cook until soft and translucent. Add the mushrooms, peas and corn and cook for 5 minutes.
3 WHISK the milk, cream and flour together in a bowl and add to the onion mixture. Stir continually to make sure lumps don’t form. Simmer for 2-3 minutes. Once the sauce is thick, add the flaked snoek and stir to combine. Season. Spoon the mixture into an ovenproof casserole or serving dish.
4 PREHEAT the oven to grill.
The potato topping:
5 COOK the potatoes in a pot of salted until tender.
6 DRAIN the potatoes.
7 MASH the potatoes. Add the butter and enough cream or milk to make the mash soft but not runny. Continue to mash until smooth. Season to taste
8 SCOOP the mash onto the filling. You can grill it to get a nice golden and crispy top to your cottage pie
Notes
If the mixture seems too thick, loosen it a bit with more milk.
Recipe shared by Food&Home.
ALSO SEE:
Feature Image: Food&Home.
