Trout cottage pie

Courtesy Chef Jackie Cameron


  • 10gr Butter
  • 10gr Sunflower Oil
  • 5gr Garlic, grated
  • 120gr Onions, chopped
  • 25gr Celery, chopped
  • 65gr Carrots, chopped
  • 75gr Peas
  • 1 (75gr) Tomatoes, skinned and chopped
  • 2sprigs Rosemary, chopped
  • 400gr raw Trout, chopped
  • 60ml Butter, salted


  • 60ml Cake Flour
  • 400ml Milk
  • 50gr Cheddar Cheese, grated
  • Salt and Pepper


Ingredients for mashed potatoes
  • 1200gr Potatoes, whole
  • 250ml Cream
  • 150gr Butter
  • Salt and Pepper


  • In a pot, heat the butter and sunflower oil.
  • Place the garlic and onions inside and sauté.
  • Add the celery, carrots, peas and tomatoes and cook well.
  • Add the rosemary and trout, fry until trout is cooked. Keep aside.
  • In a small saucepan, melt the butter, whisk in the flour and cook for a few minutes.
  • Whisk the milk, bring to boil and allow thickening, continue with adding the cheese.
  • Then add the cheese sauce to the trout mixture and check seasoning.
  • Place the filling inside an oven dish. Leave in the fridge for a few minutes to firm up.

Preparation for mashed potatoes
  • Place the potatoes in a large pot of cold water and cook.
  • When cooked push through a sieve, keep aside.
  • In a sauce pan, heat the cream and butter, when reduced and looks as though the mixture is splitting add the mashed potatoes.
  • Season well and place in a piping bag with a big plain nozzle.
  • Pipe the mash on top of the filling.
  • Bake in the oven at 180°C for about 15minutes or until golden on top.