Cottage fish pie


Ingredients 12
Servings 4
Time

Ingredients

  • 30
    ml
    oil
  • 2
    onions, thinly sliced
  • 8
    fresh mushrooms, sliced
  • 750
    g
    haddock fillets
  • 410
    g
    whole tomatoes
  • 15
    ml
    tomato paste
  • 5
    ml
    thyme
  • 2
    ml
    chilli sauce
  • 6
    potatoes, peeled and diced
  • 80
    ml
    warm cream
  • 30
    ml
    butter, melted
  • salt and pepper
 

Method

 
1. Preheat oven to 180 ºC. Grease an ovenproof dish. 2. Heat oil and sauté onion until golden brown. Add mushrooms and cook for 5 minutes, stirring occasionally. 3. Remove any skin and bones from haddock and cut into strips. Add to pan and cook for 1 minute. 4. Chop tomatoes and stir in with juice, tomato paste, thyme and chilli sauce. Cook for 10 minutes, stirring occasionally, until the mixture begins to thicken. 5. In a large saucepan, cook potatoes in salted water until tender, then drain. 6. Add cream and butter to potatoes, mash until smooth and season with salt and pepper to taste. 7. Pour fish mixture into prepared casserole dish. Spread mashed potatoes on top of fish. 8. Bake for 30 minutes until heated through. Grill top of fish pie until potatoes are golden brown.
 

Read more on: fish/seafood  |  bake  |  grill
 

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