Ingredients
| 2 | (large) | Potatoes, peeled and cut into pieces |
| 1 cup | (250 ml) | Carrots, chopped |
| 1 cup | (250 ml) | frozen Peas |
| 2 tbsp | (30 ml) | Butter |
| 2 tbsp | (30 ml) | Flour |
| 2 cups + 1/2 cup | (500 ml + 125 ml) | warmed Milk |
| 1 can | (213 g) | Salmon |
| 1/4 tsp | (1 ml) | Dill |
| 1 tsp | (5 ml) | each Salt and pepper, approximately |
| 1/2 cup | (125 ml) | Cheddar cheese, grated and divided |
Directions
- Preheat oven to 350 C. Grease a 1.4 L casserole dish and set aside.
- Place potatoes in a medium pot and cover with water. Bring to a boil and turn to medium, until fork tender.
- In a separate pot, cook carrots and peas together until just tender.
- While the vegetable mixture is cooking, melt the butter in a heavy bottom sauce pan over medium low heat, being careful not to brown it.
- Add the flour and stir until fully mixed. The butter and flour mixture should bubble up slightly. Add about ½ cup of the warm milk slowly, stirring to keep the mixture smooth.
- While stirring, add the remainder 1 ½ cups of the warm milk slowly. Heat to just a gentle rolling simmer, stirring constantly. Cook for 6-8 minutes until you reach your desired consistency. Turn heat to low, add dill and salt and pepper to taste.
- Drain salmon and add to cream sauce, along with carrots and peas and stir until mixed.
- When potatoes are cooked, drain and mash with ½ cup milk and half of the cheddar cheese.
- Put salmon mixture into casserole and then top with potatoes. Sprinkle with remaining cheese. Bake for about 20 minutes until warm and bubbly.