Nick's fisherman's pie
This recipe has been kindly shared by Nick, a volunteer in the house and Boathouse at Greenway. He suggests serving it with a chilled Chardonnay.
- 500g/16oz cod
- 1000g/32oz potatoes
- 400ml milk
- 200g/8oz butter
- 100g/4oz flour
- Peel the potatoes and bring to the boil. Once boiled, add milk and butter and mash the potatoes to a smooth consistency.
- Mix the flour and butter to form a roux, then add the milk slowly. Simmer the sauce until thickened.
- Break up the cod and combine into the sauce then pour into an ovenproof dish, topping with the mash.
- Bake at 200c.