Fish pie   Leave a comment

Fish pie ready to eat

Our Debra inspired me to do a Shepherd’s Pie but I haven’t gotten around to it, yet. Instead, I developed a hankering for a fish pie and decided to give it my best shot.

 

 

Fish pie tequila

That best shot, of course, would be tequila: the sharpest knife in this cook’s bundle and a cooking essential in the uncharted waters I was entering.

 

 

Fish pie recipe

I broke my tempered glass loaf pan a year or so ago and opted for an actual pie dish. Into this, grate carrots, celery, and cheddar in equal proportions to cover the bottom of the dish to about a centimeter (or, in a loaf pan, 2-3 cm). Finely grate the zest of 1/2 lemon over this and sprinkle with a small handful of chopped parsley and a bit of crushed red pepper. Refill your shot glass.

 

 

 

Fish pie sub layer

Fish pie sub layer

Spread about a dozen prawns on top of this then about 400 grams of fish mix chopped into bite size pieces. This one used about 1/3 basa and 2/3 salmon but I have been assured that smoked haddock is sublime to add in; however, the Morrison’s only had this with added food colouring which is an abomination. Squeeze a half lemon over all this, but keep the pulpy husk for another shot of tequila.

 

Fish pie spinach and tomato

Just before the mashed taters on top

You will have, by now, boiled some potatoes. Heavily dose them with black pepper and some salt then mash them with a good quality extra virgin olive oil. Top the fish layer with chopped spinach and halved cherry tomatoes then spread the mash on top and bake at 200 C for 40 minutes. Continue with the tequila or move on to the wine (this goes surprisingly well with spicy reds like store-brand Shiraz). Be prepared…this is the best thing I have eaten in years.

 

Fish pie mash for topping

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Posted October 22, 2015 by Drunken Bunny in Food, Recipes

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