Irish Cod Pie Topped With Mashed Potatoes Recipes

IRISH FISH PIE (AKA COD COBBLER)

Steps:

• Place fish filets in the bottom of a round oven dish.
• Make a cheese sauce with the butter, flour, milk and grated cheese and pour over fish.
• Make scone dough by rubbing the butter into the flour with baking powder and pinch of salt.
• Add grated cheese and drop egg yolk into the mixture and add enough milk to make a workable dough.
• Roll out to a thickness of 1/2 inch and cut into small rounds with a scone cutter.
• Drop these rounds on top of the fish mixture so that they just about cover the surface and then glaze them with a little milk.
• Sprinkle some more grated cheese over them and bake at 450F degrees for 25-30 minutes or until the scones are golden brown.

CREAMY SMOKED COD PIE WITH CHEESY POTATO TOPPING

Steps:

• Place cod in a single layer in a non stick pan, add the spring onions and milk and poach for about 10 minutes depending on the thickness of the fish.
• Drain cod and reserve liquid and spring onions. Flake fish, remove any bones and place into a greased casserole dish with the spring onions and top with the boiled egg.
• Melt butter in pan used for poaching fish (who needs more dirty dishes!?), stir in flour and cook over a low heat until mixture bubbles for a minute or so (don't brown), gradually add reserved poaching liquid stirring constantly until it boils and thickens, season with salt and pepper.
• Pour over fish and eggs, cover with mashed potato and top with grated cheese.
• Bake at 220 degrees Celsius for 20 minutes until browned on top.

SEA SCALLOP AND COD PIE TOPPED WITH MASHED POTATOES

Steps:

• Clean the scallops and cut in half, leave fish whole then simmer in the milk for 15 minutes.
• Strain, reduce the liquid cooking for 5 more minutes.
• Heat 2 tablespoon of the butter and stir in the flour, cook for about a minute, stirring, then add the milk gradually, stirring all the time to avoid lumps.
• Season with salt and white pepper, add the sliced mushrooms and simmer for about 10 minutes longer; then add the sherry and finally the scallops and fish.
• When hot, transfer to an oiled 2 quart ovenproof dish and cover with mashed potatoes, making sure they cover the fish right to the edges.
• Dot with the remaining butter sprinkle with paprika and bake in a moderate oven, 350°F, for 20-30 minutes, or until the top is turning brown.
• 04/29/04- I made this again adding 2 sliced scallions and 1/4 cup green peas to the fish just before topping with potatoes.And used vermouth because I ran out of sherry.
• 3?18/11 I made it this yer topped with Recipe #367251.
• I also did add scallions and green peas.