Name Mini fish pie


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* 200 g (7 02) potatoes, peeled and diced
* 1 tbsp full-fat milk
* a generous knob of butter
* salt and freshly ground black pepper
* 25 g (1 oz) peeled and finely chopped onion
* 1 tomato, skinned, de-seeded and chopped
* 15 g (1/2 oz) butter
* 150 g (5 oz) cod fillets, skinned
* 1/2 tsp chopped parsley
* 1 bay leaf
* full-fat milk to cover
* 25 g (1 oz) Cheddar cheese, grated

1. Cook the potatoes in a pan of lightly salted water until tender (about 20 minutes), then drain and mash together with the milk and butter and season to taste.
2. Saute the onion and tomato in the butter in a saucepan until softened. Cut the fish into cubes and add to the onion and tomato together with the parsley and bay leaf and pour over just enough milk to cover and season to taste. Simmer until the fish is cooked (3 to 4 minutes). Remove the bay leaf, then stir in the cheese until melted.
3. Divide the fish between two ramekin dishes and top with mashed potato. You can dot the potato topping with a little butter, heat in an oven at 180°C/350°F/Gas Mark 4 (10 to 15 minutes) and then and place under a pre-heated grill until golden.

Serves: 2 mini-fish pies

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