Nettie’s Fish Pie

Nettie’s Fish Pie (Not a euphemism)

From the Restaurant at Home cook book, or rather one of the Head Chef’s mentors and helpers.


The key is the substitution of sweet potatoes and celeriac for normal mash:

(Feeds 4)

You will need:

Fish (obviously): any white fish, salmon, prawns, scallops, smoked mackerel etc. enough to half-fill a baking dish. We don’t do weights and measures: use your judgement.

Hard-boiled eggs (4)

Parsley sauce (white sauce with dried parsley added)

Mashed sweet potato and celeriac

Then do this:

Slice the eggs, break up the fish and place in the bottom of the baking dish with the prawns, salmon and whatever other water-borne things you’re using. Don’t even bother to cook them as they’ll cook in the assembled pie.

Pour over the parsley sauce, boil and mash the sweet potatoes and celeriac and place on top in the baking dish.

Bake in an oven at 190c for 30-40 minutes.

Season to taste and serve with peas, broccoli, or other vegetables of your choice.

Too much hassle? Too vague? We can cook in-house for you or deliver pre-cooked. Just call restaurant at home: 07955 306667.

We thank you and you’ll thank us.

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