Deep Sea Cod Fish & Potato Pie
Ingredients
600 gm Angelakis Deep Sea Cod Fillets
800 gm White Potatoes
1 Brown Onion, finely chopped
2 Cloves Garlic, finely chopped
5 tbls Butter
3 tbls Plain Flour
500 mls Milk
Sea Salt
2 tbls Parsley, Chopped
1 tbls Dill, Chopped
½ tsp White Pepper
1 Cup Peas100gm
Tasty Cheese, grated
Extra Parsley & Dill, to serve
Method
Peel and cut the potatoes into cubes, place in a saucepan with a pinch of sea salt and cold water, bring to the boil and cook until tender, drain and mash well with 2 tbls of the butter, season with sea salt, set aside.
In a large sauce pan, melt the remaining butter and gently sauté the onion and garlic until soft and fragrant. Stir in the flour and cook for a minute or two over a low heat then gradually whisk in the milk until combined. Keep whisking over a low heat until the sauce thickens, once thick stir in the parsley and dill, taste and season with the white pepper and sea salt.
Cut the deep sea cod into large cubes approximately 2 centimetres in size. Place the fish evenly on the base of an oven proof casserole dish or deep pan, sprinkle over the peas then pour over the white sauce.
Carefully arrange the mashed potato on top of the fish mixture, push a spoon into the mixture to make lots of crevices on the top, this will make lots of crispy peaks once cooked! Sprinkle the top with the grated cheese.
Place on a tray and into a preheated oven at 180℃, cook for 40 minutes or until the top is golden and crispy. Garnish with the extra herbs & serve with a green salad.