An English speciality.
800 g cod or suitable white fish
1 large onion
8 medium potatoes (for mashing)
2 medium carrots (optional)
100 g peas (frozen)
Milk – for the mashed potatoes, approx 10cl
30 g Butter/margarine
Salt and pepper
Basil (1 tsp)
1 dl grated cheese (optional)
Peel and cut the potatoes into suitable pieces (quarters) and boil in salted water. Prod with fork to see when they are ready – do not over-cook. Drain the water and return to stove on a very low heat. Add a knob of butter and salt and white pepper and mash. Add sufficient to milk to make a stiff mix. Remove from the heat.
Peel and chop the onion in large pieces. Peel and chop the carrots into large slices. Boil the onion and carrots in salty water with the basil, when the carrots are nearly ready add the fish and simmer, max 5 mins – do not overcook as the fish will taste dry in the pie.
Place the fish, carrots, onion and frozen peas and a little of the fish stock in the well greased Omnia food holder and spread evenly.
Place the mashed potato on top of the fish mix making sure it doesn’t push the mix up the sides of the holder. This is best done by placing dollops of potato carefully onto the fish and then spreading with a fork. Sprinkle the top with the grated cheese.
Cook gently on a low heat for 30 minutes. If you heat the pie with cold potatoes allow 35 minutes (you can lift the lid and prod with a fork to see when the ingredients are hot).