Fish Pie with Cheese

Ingredients

• 0.5 lb. mashed potato
• 0.5 pint white sauce
• 0.875 lb. grated cheese
• 3 level tablespoons chopped parsley
• 0.5 lb. cooked fish, flaked
• Salt and pepper to taste

Method

1. 1

   Mix the potato and cheese together, and line a greased pie dish with this mixture, leaving enough to cover the top.

2. 2

   Mix the fish, sauce and parsley together and season to taste.

3. 3

   Pour into the dish and cover with the remaining potato mixture.

4. 4

   Bake in a moderate oven for 0.5-0.75 hour.

5. 5

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from Fish cookery (1948) by Great Britain. Ministry of Food, page 10. The excerpt below is the record exactly as published.

lb. mashed potatoes 1-14 Ib. fillet of fish 1 small onion or leek, very finely chopped Pinch of grated nutmeg 3 level tablespoons flour 4 level teaspoon ground mace Pinch of grated nutmeg 4 pint milk and water 4-1 oz. margarine Salt and pepper to taste Chopped parsley Add the salt and pepper to the mashed potatoes and beat until smooth. Cut the fish into portions for serving, place the portions in a shallow fireproof dish and sprinkle with the onion or leek, grated nutmeg and a little salt and pepper. Arrange about 6 or 8 rough heaps of potato round the sides of the dish, cover with a margarine paper and bake in a moderate oven for $ hour or until the fish is cooked. Blend the flour, mace and nutmeg with a little of the milk and water, bring the remaining liquid to the boil and pour on to the blended mixture. Return to the pan and boil gently for 5 minutes, stirring all the time. Stir in the margarine, season to taste and pour the sauce down the centre of the fish. Garnish with chopped parsley. Fish Roast 2 lb. middle cut of cod 8 oz. tomatoes 1 oz. fat or dripping Fish au Gratin 14 Ib. raw fillets 1 oz. bacon fat or dripping 1 level tablespoon chopped onion 3 level tablespoons flour 4 pint milk or water or fish stock 1 level teaspoon salt Pinch of pepper Remove any fins and make about four shallow slashes across the back of the fish. Cut one , of the tomatoes into thick slices and place one of these in each slash. Dot the fish with the fat or dripping, sprinkle with salt and pepper and put into a baking tin. Put the rest of the tomatoes round the fish and bake in a hot oven for about 4 hour until the fish is cooked, Baste once or twice during the baking. N.B.—If tomatoes ate not available, 8 oz. onion may be used instead. : 1 level dessertspoon chopped parsley 1 teaspoon vinegar 14 level teaspoons salt + level teaspoon pepper Browned breadcrumbs Place the fillets in a greased fireproof dish. Melt the fat, fry the onion untilit is brown. Stir in the flour and brown it, then gradually stir in the liquid. Boil the sauce for a few minutes and stir in the parsley, vinegar and seasoning. Pour this over the fish. Sprinkle with the browned breadcrumbs and bake for about 20 minutes in a moderately hot oven. Page 20 Fish Pie with Cheese 14 Ib. mashed potato $ pint white sauce 14 oz. grated cheese 3 level tablespoons chopped parsley $ lb. cooked fish, flaked Salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.