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We make Shepherd's Pie and Cottage Pie but never made a fish pie, even though it's a traditional British dish. The Tilapia... no way - that's not even a fish to me (it's a flavor sponge). I'd have to go with the cod.
The posted recipe sounds very good and it's on my list! I make a fish variation of Shep which is really delicious and you might want to try.
Chunks of mahi-mahi (my preference but any good white fish works fine - even a smoked haddock would be good but, alas, not available where I live!)
Heavy cream
Whole milk
Mix of red and white potatoes
Butter
Pepper
Dash of hot pepper (optional)
Flour
In a heavy non-stick pan, make a roux with butter and flour, mix in heavy cream to make a thick white sauce. Season to taste. Add chunks of fish, stir and remove from heat. (You don't want to overcook the fish and it'll continue cooking in the hot sauce).
Boil red and white potatoes, skins on. Mash with plenty of butter, some pepper and minced garlic and milk.
When ready to serve, pile the fish mixture into serving dish (I use individual portion bowls), pile mashed potatoes on top and either pop in the oven to heat or microwave. I sometimes top the taters with grated cheese, sprinkle with chopped parsley
Very simple, very quick dish to make and most delicious!
We make Shepherd's Pie and Cottage Pie but never made a fish pie, even though it's a traditional British dish. The Tilapia... no way - that's not even a fish to me (it's a flavor sponge). I'd have to go with the cod.
The tomatoes, garlic and peppers would probably stand up to bluefish, too.
3 C mashed potatoes
2 T butter
1 T olive oil
1 Egg
1 Green bell pepper chopped up
1 Red bell pepper chopped up (not the hot red pepper)
4 Cloves garlic
2 Cans no-salt added stewed or crushed tomatoes
1/4 tsp salt
1/4 C black olives
1 Pound Cod Fillets (I used Talapia)
1/3 C chopped, unblanched almonds
Combine potatoes/butter/egg, spread over bottom and sides of 9-inch pie pan. Bake at 400 degrees, uncovered, for 15 minutes.
Saute peppers/garlic about 7-8 minutes.
Add tomatoes/salt/olives and cook uncovered until the flavors meld and the juices are reduced by half, about 7 minutes.
Spoon 1/3 of tomato mixture into the potato crust, lay 1/2 of the fish on top, cover with 1/2 of the tomato mixture, lay other half of fish on top, and then the remainder of the tomato sauce. Sprinkle the almonds over all and bake, uncovered for 20-25 minutes at 400 degrees.
for some reason the title sound gross, but when I read what is in it: I think I will give it try: I bet it is really good.
im sorry but that sounds positively disgusting . my granny used to fix something like this and my dad nor me would touch it . I cannot even imagine the smell .
im sorry but that sounds positively disgusting . my granny used to fix something like this and my dad nor me would touch it . I cannot even imagine the smell .
I don't eat meat anymore... but I wonder if this would work with Portobello or eggplant and still be good.....
A cottage Pie recipe will work well with Portobello mushrooms and, probably, eggplant. I'd give it a shot - you can make the flavor more hearty by adding a bit of Marmite or Vegemite.
im sorry but that sounds positively disgusting . my granny used to fix something like this and my dad nor me would touch it . I cannot even imagine the smell .
Sometimes it's better not to post anything and just move-on to the next topic .
A cottage Pie recipe will work well with Portobello mushrooms and, probably, eggplant. I'd give it a shot - you can make the flavor more hearty by adding a bit of Marmite or Vegemite.
Of the two, I would do mushrooms. It's classic with potatoes. Especially if you roast them as Dirtgrinder said or with a touch of soy first and then use it in the recipe. That way you cook off the excess water from them.
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