Fish Pie (For Easter!)

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Connie Pieper

subheading: FISH:

400 g / 14 oz smoked fish of choice (Note 1)

400 g / 14 oz raw unsmoked fish of choice , I used Perch (Note 2)

3 cups / 750 ml milk , low fat or full fat

1 brown onion , quartered (Note 3)

4 cloves , optional (Note 4)

subheading: WHITE SAUCE:

50 g / 3 tbsp unsalted butter:** use olive oil

2 garlic cloves , minced

½ small onion , finely chopped: **double

1 small carrot , finely chopped**double

1 small celery stick , finely chopped**1 ½

⅓ cup / 50g plain flour (all purpose flour, Note 11 for GF)

1 tbsp fresh tarragon , finely chopped (optional)-- can sub fennel

2 tbsp parsley , finely chopped**double

Salt and pepper

note: *2 tablespoons horseradish

POTATO TOPPING:**make typical mashed potato, reduce amount

750 g / 1.5 lb floury potatoes , peeled and cut into 2.5cm / 1" pieces (Note 5)

30 g / 2 tbsp+ unsalted butter

½ cup / 125 ml milk, any fat %

subheading: PIE:

1 cup frozen peas: **skip

4 hard boiled eggs , quartered (optional) (Note 6)

30 g / 2 tbsp butter , melted

¼ cup / 15g grated parmesan cheese , optional

Finely chopped parsley , for garnish (optional)

Note: Ingredients may have been altered from the original.

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