Comfort food starts with Fish Pie. It takes a bit of work but it is so worth it. Plus, you can freeze it and eat it at some other date.
Ingredients
Method
Cook boneless cod with butter and pinch of salt in tin foil for about 10 minutes until it flakes.
Boil 2 eggs for 6 minutes. Tip away the hot water and leave to stand in cold water.
Make a white sauce by melting a good chunk of butter and mixing with a tablespoon of self raising flour. Add about 1/3 of a pint (or whatever will cover your dish well) gradually and stir continuously.
When it has thickened and boiled, take it off the heat and grate in lots of cheese.
Flake in the fish and stir around then pour the mix into your baking dish, adding the prawns at the same time.
Now cut the eggs in half and pop on top.
Spread the potato so that it covers the white sauce. Cut some tomato on and grate some parmesan over it all. Cook for about half an hour at 200 degrees, until bubbling.
Enjoy.
- Fillet of Boneless Cod
- Butter (about 100g)
- 2 eggs
- Pack of prawns (cooked and peeled - just easier)
- 1 tbs self raising flour (don't think it matters really)
- Mashed Potato (use microwave stuff)
- Roughly 1/3 pint of milk
- Couple of tomatoes
- Good slab of cheese (strong is nice)
- Parmesan if feeling exotic
Method
Cook boneless cod with butter and pinch of salt in tin foil for about 10 minutes until it flakes.
Boil 2 eggs for 6 minutes. Tip away the hot water and leave to stand in cold water.
Make a white sauce by melting a good chunk of butter and mixing with a tablespoon of self raising flour. Add about 1/3 of a pint (or whatever will cover your dish well) gradually and stir continuously.
When it has thickened and boiled, take it off the heat and grate in lots of cheese.
Flake in the fish and stir around then pour the mix into your baking dish, adding the prawns at the same time.
Now cut the eggs in half and pop on top.
Spread the potato so that it covers the white sauce. Cut some tomato on and grate some parmesan over it all. Cook for about half an hour at 200 degrees, until bubbling.
Enjoy.
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