Salmon and Pea Potato Bake

This Salmon and Pea Potato Bake combines the comforting flavors of traditional shepherd's pie with a refreshing twist. Tinned salmon is mixed with tender peas and creamy mashed potatoes, all topped with a crunchy breadcrumb crust. It's a delightful blend of textures and tastes, making it a nutritious and satisfying meal that's both easy to prepare and appealing to the palate.

Ingredients:

• 2 cans of tinned salmon, drained and flaked
• 4 medium potatoes, peeled and cubed
• 1 cup frozen peas
• 1/2 cup milk
• 2 tablespoons butter
• 1 cup breadcrumbs
• 1 tablespoon olive oil
• 1 teaspoon dried dill
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
3. Add butter and milk to the potatoes, and mash until smooth. Season with salt and pepper to taste.
4. In a mixing bowl, combine the flaked salmon, frozen peas, and dried dill. Mix well and season with salt and pepper.
5. Spread the salmon and pea mixture evenly in a baking dish. Top with the creamy mashed potatoes, smoothing it out with a spatula.
6. In a separate bowl, mix breadcrumbs with olive oil until well coated. Sprinkle the breadcrumb mixture evenly over the mashed potatoes.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
8. Let cool slightly before serving. Enjoy your Salmon and Pea Potato Bake!