Fish Pie

• This is a popular dish in the North of England.
• Although it is called a ‘pie’ it is not topped with pastry but with mashed potatoes.
• This is a simple, more traditional version using just white fish.
• Haddock would have been the most common fish used in the past, here Basa was used.
• This could easily be made in Poland.
• Everyone loved this so I have included it in my recipes.

INGREDIENTS

300-400g of white fish

400ml of milk

2 tablespoons of plain flour

2 tablespoons of butter

50g of cheddar cheese – grated

2 hard boiled eggs

Flat leafed parsley – chopped.

Salt & pepper

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400 – 600g of starchy potatoes – depends on the size of the top of the dish being used

Butter & milk to make mashed potatoes

METHOD

Pre-heat the over to GM4 – 180°C.

Have ready a rectangular or round deep oven proof dish.

Peel and boil the potatoes.

Drain and mash the potatoes with butter and milk.

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Poach the fish in the milk.

Drain the poached fish, break into small pieces and place them in the dish.

Cut the eggs into halves or quarters.

Place the cut eggs on top of the fish.

Sprinkle with salt and pepper.

Sprinkle with the chopped parsley.

Use the milk for the poaching and the flour and butter to make a sauce.

Add the grated cheese and mix well.

Pour the sauce over the fish and eggs and mix slightly.

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Cover with a thick layer of mashed potatoes.

Use a fork to make patterns in the top.

Bake for around 44 – 55 minutes.

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Serve with green vegetables such as peas, green beans or cabbage.