Salmon Mornay Pie with Potato & Celeriac Mash

SERVES 4 PREPARATION & COOKING 50 MINUTES

50g butter 1 medium onion, thinly sliced 2 garlic cloves, crushed ¼ cup plain flour 2 cups milk, warmed 150g baby spinach leaves 415g can pink salmon, drained, flaked 2 tablespoons fresh dill, chopped 2 teaspoons finely grated lemon rind 2 tablespoons lemon juice ¼ cup finely grated parmesan dill sprigs, plus extra to serve POTATO & CELERIAC MASH 400g potatoes, coarsely chopped 300g celeriac, coarsely chopped 2 tablespoons milk 30g butter 1 / cup finely grated parmesan 3

1. Preheat oven to 200°C. Grease a shallow 2-litre (8-cup) ovenproof dish.

2. POTATO & CELERIAC MASH. Boil, steam or microwave potato and celeriac separately until tender. Drain. Mash potato and celeriac together in a large bowl with milk and butter until smooth. Stir in parmesan. Season.

3. Melt butter in a medium saucepan over medium-high heat. Cook onion and garlic, stirring, for 5 minutes or until onion softens. Add flour and cook, stirring, until mixture bubbles and thickens. Gradually stir in milk. Cook, stirring, until mixture boils and thickens. Remove from heat. Stir in spinach, salmon, dill, lemon rind and juice. Season to taste.

4. Spoon salmon mixture into dish. Top with mash and sprinkle with parmesan. Bake for 20 minutes or until top is golden. Place under a hot grill for 5 minutes or until browned. Serve topped with extra dill.