Fish and Potato Pie
Recipe: #14921
October 21, 2014
Categories: Potatoes, Sunday Dinner, Gluten-Free, Kosher, No Eggs, Heavy Cream, more
"By wizkid We love this dish. It was comfort food at it best. Very easy to make."
Ingredients
- FOR THE TOPPING
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Nutritional
- Serving Size: 1 (533.8 g)
- Calories 557
- Total Fat - 21 g
- Saturated Fat - 12 g
- Cholesterol - 141.9 mg
- Sodium - 1339.1 mg
- Total Carbohydrate - 48.5 g
- Dietary Fiber - 6.7 g
- Sugars - 9.3 g
- Protein - 43.8 g
- Calcium - 446.8 mg
- Iron - 3 mg
- Vitamin C - 31.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Peel and boil the potatoes until soft.Drain and mash with 1/2 ounce butter and the tablespoon of milk.Add the cheese and mix well.
Step 2
In a wok or frying pan, gently fry the onions and garlic in 1 oz butter until soft and transparent.Add the fish,parsley, cream, lemon juice and salt and pepper to the wok or frying pan and mix well.Place the fish filling into a casserole dish.
Step 3
Top with the potatoes.Sprinkle the Parmesan cheese on top of the potatoes.Place the sliced tomatoes on top of the potatoes.
Step 4
Divide the remaining 1/2 oz butter on top of each tomato slice.
Step 5
Bake in a medium preheated oven for 40- 50 minutes.Serve.
Tips
No special items needed.