Fish pie
Ingredients
- 3 large British Lion eggs
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450g/1lb potatoes, peeled
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210ml/1/2pt milk
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15g/1/2oz butter
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30ml/2 tbsp plain flour
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225g/1/2lb un-dyed smoked cod fillet, skinned
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1/2 (40g) bag watercress, roughly chopped
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15g/1/2oz cheddar cheese, grated
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salt and freshly ground black pepper
Preparation time: 15 mins, cooking time: 45 mins, serves: 4.
The whole family will love the recipe for this fish pie.
Method
- Preheat the oven to 200C/Fan180C/400F/Gas Mark 6. Place 2 of the eggs in a small pan and cover with cold water. Bring slowly to the boil, then simmer for 6 mins. Remove from the heat, drain and rinse the eggs in cold running water. Tap the shells all over then peel away the shells. Cut into quarters and leave to cool.
- Meanwhile, place the potatoes in a large saucepan, add a pinch of salt and cover with cold water. Cover and bring to the boil. Simmer for 10-15mins or until tender. Drain and mash the potatoes. Beat the remaining egg and mix into the potatoes with a fork until fluffy.
- Place the milk, butter and flour together in a medium pan and slowly bring to the boil, using a balloon whisk to whisk the sauce until it boils and thickens. Cook for 1min. Season to taste.
- Cut the cod into large chunks and scatter over the base of a 1.4ltr/21/2pt ovenproof dish with the hard boiled eggs. Scatter over the watercress. Pour the hot sauce over the fish and eggs. Use a spoon and fork to heap the fluffy potatoes on top of the filling, then sprinkle over the cheese. Bake for 25-30mins or until the top is golden. Serve hot.