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Fisherman's Pie (D)
Source: "The St. Michael All Colour Cookery Book"
Serves: 4

1 lb. filleted white fish (Any thick white fish can be used for this super family dish.)
3/4 pint milk
Salt and freshly ground black pepper
3 black peppercorns
1 onion slice
1 bay leaf
1 oz. butter
1 oz. flour
2 oz. cheddar cheese, grated

For the topping:
2 hard boiled eggs, sliced
1 lb. potatoes, boiled and mashed with:
1 oz. butter
1 tbsp. milk
1 beaten egg

Place the fish in an ovenproof dish with the milk, salt, pepper, peppercorns, onion and bay leaf.
Cover and bake at 350°F for 20 minutes or until the fish is tender and will flake easily with a fork.

Remove the fish from the dish and flake with a fork, discarding any skin. Strain the milk and cooking juices and reserve.

Melt the butter, stir in the flour and cook for 2 minutes, stirring constantly. Add the juices, stirring vigorously. Add grated cheese and salt and pepper to taste. Cook 2-3 minutes, stirring constantly.

Fold the flaked fish into the cheese sauce, transfer to a deep ovenproof dish. Place the sliced hardboiled eggs on top of the fish, and the mashed potatoes on top of the eggs.

Bake at 400°F for 15 minutes or until the potato topping is a golden brown. Serve straight from the cooking dish.

Posted by Sharon Stein

Nutritional Info Per Serving: N/A