- Step 1
Preheat oven to 200C. Grease 4 x 1 1/2 - cup (375ml) capacity pie dishes or ramekins.
- Step 2
Cook the potato in a large saucepan of salted boiling water for 12-15 mins or until tender. Drain well. Use a potato masher or fork to mash until smooth. Add the milk and 40g of the butter and stir to combine.
- Step 3
Meanwhile, heat the oil and 40g of the remaining butter in a large frying pan over medium-low heat. Add the onion, carrot and celery and cook, stirring, for 5 mins or until tender. Add the flour and cook, stirring, for 2 mins or until the mixture is slightly grainy. Remove from heat. Gradually stir in the extra milk. Simmer, stirring constantly, for 2-3 mins or until the sauce thickens slightly. Stir in the lemon zest, lemon juice, mustard, peas, dill and salmon.
- Step 4
Spoon the salmon mixture among the dishes. Top with the mash and dot with the remaining butter. Place the pies on a baking tray. Bake for 20 mins or until golden and the filling is cooked through.