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Salmon, leek and potato pies

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Author: Helen Kingscott, Posted: Monday, 23rd August 2021, 11:00

A delicious family dinner, ideal for the cooler autumnal weather.

Ingredients:
650g potatoes, peeled and chopped into chunks
600g salmon fillet, skinned and cut into large chunks
350g leeks, trimmed and cut into thin slices
2 sticks celery, finely chopped
425ml milk
25g butter
3 tbsp plain flour
A few sprigs of flat leaf parsley, finely chopped

For the topping:
200ml milk
80g Red Leicester cheese, grated

Method:
1. Cover the leeks and celery with cold water in a sauce-pan, and the potatoes in another pan. Bring to the boil.

2. Simmer the potatoes for 20 minutes and the vegetables for 10 minutes. Drain both and put to one side.

3. Bring the milk to the boil in a small pan. Melt the butter in another pan, add the flour and cook for one minute, then remove from the heat.

4. Gradually whisk in the milk. Return to the heat, stir and simmer for a couple of minutes until the mixture has thickened. Add the chopped parsley, and salt and pepper.

5. Preheat the oven to 180°C (350°F/gas mark 4).

6. Fold the salmon into the celery and leeks then add the sauce.

7. Divide among four oven-proof dishes.

8. Mash the potatoes with the milk and half of the cheese. Spoon over the filling then sprinkle on the remaining cheese and bake for 20-30 minutes until golden.

9. Serve with seasonal vegetables.

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Salmon, leek and potato pies

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