Salmon Shepherd’s Pie

Ingredients

2 Tassal Quick & Healthy frozen Tasmanian salmon
    fillets, skin off & diced into 3cm cubes
1 Tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, finely chopped
2 bay leaves
1 carrot, peeled and diced
2 sticks of celery, finely chopped
1 small red capsicum, finely chopped
¼ cup white wine
500g tomato puree
1 small eggplant, diced
1 zucchini, diced
4 large potatoes, peeled & chopped into
   large chunks
100g butter, chopped
1/3 cup warm milk
Salt and pepper, to taste
50g Parmesan cheese, grated

Pre-heat oven to 200°C. At medium heat add oil to a large heavy base saucepan. Sauté onion, garlic and bay leaves until fragrant, then and add carrots, celery and capsicum. Stir over a low heat for about 3 minutes. Add white wine to deglaze the saucepan, then stir in tomato puree and allow to cook through for 5 minutes. Add the eggplant and zucchini and allow to cook for a further 30 minutes. Add the salmon and stir through for 3 minutes, then remove from the heat. Meanwhile boil potatoes until tender and drain well. Mash potato thoroughly, then add the butter and milk, stirring through until combined. Season with salt and pepper. Spoon salmon mixture into 4 dishes and gently top with the potato mash. Sprinkle over Parmesan cheese and place in pre-heated oven for approximately 15 minutes or until pie is golden. Serve hot.