Ingredients:
- 400g skinless white fish
- 400g skinless smoked haddock fish
- 1 small onion
- 4 cloves
- 2 bay leaves
- 4 eggs
- 250g of peas
- 2 T of chopped parsley
- 100g butter
- 50g plain flour
- Pinch of nutmeg
- 4 big potatoes
- 50g of strong flavoured cheese
- 600mls if milk
Method:
- Peel the potatoes, and boil, till they can be mashed with butter, and milk. The mashed potato will form the topping for the pie.
- Hard boil the eggs, peel and set aside to use later.
- Poach the fish in a frying pan with 500mls of the milk.
- Chop the onion in quarters, stud each quarter with a clove, add to the milk, the bay leaves.
- Bring the milk to the boil, then reduce the heat and simmer for 8 minutes.
- Lift the fish out of the pan, and strain the milk into a jug to cool.
- Flake the fish into a baking dish.
- Add the peas, on top of the flaked fish, slice the eggs and add to dish.
Sauce:
- Melt the butter, stir in the flour and cook for a minute over a low heat.
- Take off the heat, add a little of the strained milk, then stir till blended.
- Continue to add milk gradually.
- Mix well till a smooth paste forms.
- Return to the heat, bring to the boil and cook for 5 minutes, stir till you have a sauce.
- Remove from the heat; add salt, pepper and nutmeg to season.
- Pour sauce over the fish, add the mash potato to form the topping of the pie.
- Push the mashed potato to all the corners of the pie dish, sprinkle with grated cheese.
Bake for 30 minutes in a heated oven 200C/180C/gas 6.
About the author:
Moira Rowan
Immigrated to the UK 20 years ago, has an interest in art, culture, community and upliftment projects, is a keen cook, and has a cordon bleu qualification. Currently involved in academia and research. Loves a bargain, and is known as the Voucher Queen amongst her friends. Enjoys writing on topics that interests her. You can follower her on twitter @rowanmoira
