Anyway, back to blogging this week and I'm having a go at a completion, taking part in the #MarisPiperBritMums Challenge with www.lovepotatoes.co.uk.
Given that I am a Carb-o-Holic a recipe using potatoes is easy for me. I count crisps as one of my 5-a-Day and can't imagine a meal without carbs in some form or another (guilty secret - a chip butty, with proper chip shop chips, now that's heavenly).
But, this isn't a recipe for the perfect chip butty (although that blog post may come one day), but for Fabulous Fish Pie.
Most of the ingredients are interchangeable - it's a great way of clearing out the bottom of the fridge.
Here's the basic recipe:
450g maris piper potatoes
320g fish pieces
1 onion, chopped
A carrot or two
250g crème fraiche
1 tbsp. mustard (I like either Dijon or wholegrain, but any will do)
I buy "fish pie mix" in the supermarket - they're often in the 3 for £10 deals in Sainsbury's or Tesco and they freeze really well.
You can swap things in and out depending on what you've got - use spring onions instead of normal onions, add a handful of peas, some veg left over from a roast dinner, stuff in the bottom of the fridge that's only got a day or two left in it.
Here's what you do:
- Pre-heat the oven to 200c
- Peel the potatoes and cut to an even size. Boil for 10 minutes, then drain and leave to cool a bit
- Hard boil the eggs (10 minutes) then cool them in a bowl of cold water
- When you can handle them, grate them on the large-hole bit of your grater
- Grease your casserole/lasagna/whatever dish and put the fish in the bottom.
- Then add chopped onion, sliced eggs, sliced mushrooms, carrots, courgette & anything else you are using
- Mix the crème fraiche and the mustard together in a bowl, then spread over the pie contents
- Top with the grated potato, sprinkle (I was going to say "Drizzle" but that always sounds a bit poncey to me) a bit of olive oil over the top then grate some black pepper
- Bung in the oven for about 30 mins
And this is what you should end up with. The cooking time is a bit variable, as it depends on your dish. A deep casserole will take longer than a shallow lasagna dish. I poke it with a metal skewer after about 25 minutes, then about every 10-15 minutes after that. Touch the skewer to your lip and when you burn yourself, it's done.
A lovely one-pot meal, not too much washing up and it re-heats really well too (this recipe serves 4, so we often have it two nights running.
So, what do you reckon? A winning dish?