Mackerel, Spinach & Mushroom Cottage Pie

A hearty meal for hungry stomachs, this is tasty and healthy comfort food. Add some cheese for a decadently gooey crust!


  • 2 x 125g Glenryck Mackerel Fillets
  • 4–6 potatoes, peeled and cut into chunks
  • 2 tablespoons butter, plus extra for frying and greasing the baking dish
  • 4 tablespoons milk
  • Salt and ground black pepper
  • 250g black or brown mushrooms, wiped clean and sliced
  • 1 bunch spinach, washed, trimmed and shredded
  • ½ cup cream
  • Salt and ground black pepper
  • ½ cup soft breadcrumbs


Heat the oven to 200°C. Drain the mackerel.

Grease a large baking dish.

Cook the potatoes in a saucepan of salted boiling water until soft. Drain well. Mash with the butter and milk, and season with salt and pepper.

Heat a little butter in a wide frying, add the mushrooms, cover and cook for a minute or two until tender. Add the spinach, cover and steam for about 2 minutes until limp. Stir everything together. Pour in the cream, and season with salt and pepper. Boil uncovered until the sauce has reduced by half and thickened a little. Mix in the mackerel

Spread the spinach, mushroom and tuna mixture into the baking dish. Top with mashed potato. Scatter the breadcrumbs on top and bake uncovered for 20 to 30 minutes until the cottage pie is piping hot and the crumbs are crunchy and golden.

* Add extra nutrition to this dish by mixing half a cup of grated cheddar cheese into the breadcrumbs for the topping.