Pantry Fish & Potato Pies
Fast fish and creamy potato pies made using everyday pantry ingredients. Tasty fast affordable.
Ingredients
- 1 x 430g SAGFCÂ Potato Leek & Bacon Soup
- 1 x 200g Safcol Salmon in Springwater, drained
- 1/2 cup frozen peas and sweet corn
- 3 large white, potatoes, peeled, cut in cubes and boiled till tender, drained
- 50 g softened butter
- 1/4 cup full fat milk
- salt and pepper to taste
Instructions
- Preheat oven to 190 degrees.
- Lightly butter 3 x 10 cm ramekins or mini pie dishes.
- Mash the potatoes, with the butter and milk, until creamy and smooth, then season to taste with salt and pepper.
- In a bowl, pour in the Potato Leek & Bacon Soup, and the drained salmon, peas and corn. Stir gently to combine.
- Spoon into the dishes, top with the creamy mash, transfer to the pre heated oven and bake till hot and golden brown.
Serve hot with steamed greens or salad.