Fish pie with butternut topping


Ingredients 8
Servings 4
Time

Ingredients

  • 30
    ml
    butter
  • 800
    g
    skinned hake fillets, cut into thick strips
  • 1
    large onion, diced
  • 250
    g
    fresh button or fresh brown mushrooms, sliced
  • salt and pepper to taste
  • 45
    ml
    chopped fresh parsley
  • 250
    g
    butternut, peeled, cooked and mashed
  • 250
    g
    potatoes, peeled, cooked and mashed
 

Method

 
Preheat oven to 180 ºC. Heat butter in a frying pan and fry fish pieces, onion and mushrooms for 3 minutes. Place mixture in a deep, 20 cm diameter baking dish. Season and sprinkle with parsley. Mix butternut and potatoes well and pile on top of fish. Bake for 20 minutes. Serve hot with peas or a salad.
 

Read more on: fish/seafood  |  bake
 

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