Tweed Kettle Pie

  • 2 lbs. potatoes, peeled and quartered

  • ¼ C. milk

  • 4 Tbsp. cream cheese

  • 3 Tbsp. butter

  • ¼ C. chives or scallions

  • 6 Tbsp. butter

  • 4 Tbsp. flour

  • 2 C. milk

  • Pinch nutmeg

  • Pinch cloves

  • ½ C. onion diced

  • 2 C. mixed cooked vegetables (peas, carrots)

  • 2 Tbsp. parsley

  • 6 oz. cooked salmon, flaked

  • ½ C. grated cheddar cheese

Boil potatoes until tender.

Season with salt. Add in milk and cream cheese, butter and chives and mash.

Melt 4 Tbsp butter and sprinkle in flour to make a roux. Cook for 2 mins.

Slowly add in milk and let slowly come to a boil to thicken. Season with salt, pepper, nutmeg & cloves.

Saute the onion in 2 Tbsp. butter until soft. Add in the rest of the vegetables along with the parsley and salmon, combining well. 

Pour the mixture into a baking dish and top with the white sauce. Spread the mashed potatoes on top. Top with Cheddar.

Bake at 350 until browned and bubbly. Let rest 15 mins before serving.

Serves 4


Seasonal Recipesnothyme