Fish and Potato Pie

4
Servings
10m
Prep Time
60m
Cook Time
1h 10m
Ready In


"By wizkid We love this dish. It was comfort food at it best. Very easy to make."

Original recipe yields 4 servings
OK
  • FOR THE TOPPING

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 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 & Variations


No special items needed.

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