 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
The Women's Institute does more than produce nudie calendars! This is my favourite fish pie, from The Women's Institutes' book of 650 favourite recipes. I added my own touches, making up the amount of fish with a mixture of salmon (which I leave quite chunky), prawns and whatever else I have. This simple but classy dish is the ultimate in old fashioned English cooking, otherwise known as comfort food. Ingredients:
450 g white fish fillets, cooked,skinned and cut into small pieces |
750 g potatoes, peeled,cooked and mashed |
65 g butter |
300 ml hot milk |
1 tablespoon chopped parsley |
1 tablespoon chopped fresh fennel leaves |
50 g shelled shrimp |
3 hard-boiled eggs, sliced |
salt |
pepper |
1 pinch of grated nutmeg |
4 tablespoons browned breadcrumbs (i use the commercial stuff) |
2 tomatoes, skinned and sliced |
Directions:
1. Mix together the potatoes, butter, milk and herbs, beating well to combine.
2. Fold in the fish, shrimps, eggs, salt,pepper and nutmeg.
3. Turn into a buttered baking dish and smooth the top.
4. Sprinkle with the breadcrumbs and make a diagonal line on top with the tomato slices.
5. Bake into a preheated moderate oven 160C/325FGasMark3 for 45 minutes.
|
|