Fisherman's Pie ( England)

      Also known as 'Fish Pie', this is another dish which is called a pie in the British Isles yet involves no actual pastry.  Like the popular Sheppard's Pie the dish is a mixture of meat cream and vegetables, which is covered with mashed potatoes and baked. 
      Where most prefer this savory pie as a way to chase away the cold winter blues, I actually prefer to serve this as a quick dinner option at any time of the year.  I do use spinach in the mashed potato topping, mostly because it adds a pop of color without overwhelming the other flavors.  But if you are not a fan of cooked spinach.

Anytime Fisherman's Pie

1 pound russet potatoes, cubed

3 tablespoons cream

1 egg lightly beaten

4 tablespoons butter

1/4 cup baby spinach, ruffly chopped

1/2 cup grated cheddar cheese

2 pounds skinless cod or haddock fillets, cubed

1 1/2 cups milk

1 onion, minced

1 garlic clove, crushed

2 tablespoons all purpose flour

2 tablespoons lemon juice

1 cup sweet peas

1 tablespoon chopped dill.

In a large pot of salted water boil the potatoes until tender.  Drain and then mix in the cream mash well so that no lumps are left.  Allow the mixture to cool slightly before proceeding.  Mix in the egg.  In a small skillet melt 2 tablespoons of the butter wilt the spinach in the butter.  Add the spinach to the potatoes mixture and mash in.  Add in 1/4 cup of the cheddar cheese to the mixture.  Set aside.

In a large skillet place the fish and cover the milk.  Bring the mixture to a boil and then reduce then cook for 2 minutes or until the fish is opaque and flaky.  Place the fish into a 1.5 liter casserole and reserve the milk. 

In a saucepan melt the remaining butter and saute the onions and garlic for 2 minutes.  Stir in the flour and cook until pale and bubbling.  Remove from heat and mix in the reserved milk.  Return to the heat and stir constantly until it boils and thickens.  reduce the heat and simmer for 2 minutes.  Add the lemon juice, peas and dill.  Pour the mixture over the fish.  Spoon the topping over the fish and top with the remaining cheddar.  Bake in a 350 oven and bake for 35 minutes or until golden brown on the top.  Serve immediately.

Serves 4