This is a quick dinner that is good as a backup.
Mashed potato (approx 500g)
Can salmon (approx 450g)
1 small onion diced
1 teaspoon garlic from jar
1 can evaporated milk (375ml)
3 tablespoons cornflour
1/4 cup skim milk
1/4 cup finely chopped parsley
3-4 tablespoons grated parmesan cheese
1/4 cup grated tasty cheese
Drain the can of salmon and mash it in a dish to break up any bones.
Spray a high sided frying pan with cooking spray and cook onion and garlic until lightly browned.
Mix the cornflour into the 1/4 cup milk and add to the pan with the evaporated milk and parsley.
Stir until thickening and then add the salmon and the parmesan.
Pour the mixture into a small lasagne dish, or pie dish.
Dot mashed potato over the top and use a fork to spread it out.
Sprinkle with grated tasty cheese.
Bake in oven at 180 degrees for 15-20 minutes.