Fish Pie with a Crunchy potato topping
Ingredients
- 800 g baby Potatoes
- 50 g butter
- 1 onion thinly sliced
- 1 leek thinly sliced
- 1 carrot finely diced
- 150 ml white wine I used my Signature Chef sauvignon Blanc
- 250 ml cream
- 2 tbsp parsley chopped, optional
- 1 lemon juice
- 600 g fish diced, selection
- 100 g cheddar grated
- 50 g Gubbeen cheese or other
- Salt & Pepper
- Salad leaves to serve
Method
- First, Place the potatoes in a large saucepan and barely cover with water, cook for 25 minutes until very tender but not falling apart.
- Meanwhile heat a large saucepan with the butter and add in the leeks, carrot and onion and sauté gently for 2-3 minutes until they are softened completely. Season well.
- Pour in the white wine and the cream and allow to come to a gentle boil.
- Cook for 2 – 3 minutes, then add the fish. Gently stir once or twice and bring to simmer for a further 5 minutes.
- Remove from the heat and stir in the parsley. Check the seasoning with salt and pepper.
- Drain the potatoes and slice or crush them slightly using a potato masher or a fork.
- Scatter the potatoes on top of the fish mixture. Sprinkle the cheese and a few slices of lemon and place in the oven for 20 -25 minutes or until the fish is cooked through and the potatoes are crispy.
- Serve with some green salad leaves.
