Irish Fish Pie

Irish Fish Pie

Ingredients:

For the topping (Champ):

• 2 Lbs Floury Potatoes, peeled and chunked

• 1 Bunch Scallions, chopped

• 8 oz Half + Half

• 2 oz Butter

• Salt to taste

For the filling:

• 1½ Lbs of Fish (salmon, cod, snapper, haddock, shrimp, scallops) in chunks

• 2½ C Milk

• 2 oz Butter

• 2 Tbs Flour (for GF, I use cassava flour)

• 2 Tbs Parsley, chopped

• 2 Tbs Teeny Tiny Spice blend of choice (suggestions below)

• 2 oz Cheddar cheese, grated

Suggested Teeny Tiny Spice blends: West African Curry, British Curry, Tandoori Masala, Vindaloo

Instructions:

Topping:

1. Boil potatoes until soft.

2. Drain water from the potatoes.

3. Mix in and mash potatoes, butter, half + half and scallions.

4. Season with salt to taste.

Filling:

1. Prepare the fish by skinning, shelling, de-boning and cutting into bite sized chunks.

2. Add the fish to a deep pie dish.

3. In a saucepan, melt the butter, add the flour and cook gently while stirring for 2-3 minutes without allowing it to brown. Gradually add the milk, parsley and spice to the pan, stirring the whole time to eliminate any flour lumps.

4. Bring to a simmer and cook for 4 minutes, stirring the whole time.

5. Add additional salt or spice if needed.

6. Pour the sauce over the fish mixture.

7. Top with the champ to make a mashed potato crust.

8. Sprinkle with the cheddar cheese.

9. Bake at 400°F for about 30 minutes until lightly browned.