1. Make the Velouté
2. Melt butter over medium heat.
3. Add flour and cook briefly to form a blond roux.
4. Gradually whisk in the stock until smooth.
5. Simmer until thickened into a velouté.
6. Stir in Dijon mustard and cream.
7. Add peas and corn.
8. Gently fold in the 3 tins of Glenryck Pilchards (don’t overmix—you want chunks).
9. Let it simmer lightly for a few minutes, then remove from heat.

Prepare the Mash

1. Boil potatoes in salted water until soft.
2. Drain and mash until smooth.
3. Add butter and cream until rich and silky.
4. Season with salt.

Assemble

1. Preheat oven to 180°C.
2. Add the pilchard velouté base to a baking dish.
3. Spread mash evenly over the top, sealing edges.

Bake
Bake for 15–20 minutes until heated through and lightly golden.

Rest
Let it rest for 25–30 minutes before serving to set properly.