Fish Pie recipe + your imagination = good food

Sometimes it's easy to imagine - there are monsters in the dark, everyone is looking at me when I walk into a room (for the wrong reasons), 

And sometimes it's hard to imagine; that I'll ever get a promotion, that my hair will ever grow back fast enough, that fluro is back in fashion, and how these next two dishes taste so good without a photo to show me.

But have a little faith. 







A photo will not make these dishes taste any better - they already taste pretty darn good.  So go on - they will brighten up your weekly menu and comfort your budget too. 


Fish Pie
serve 4-6


25 g butter
1 tbsp milk
5 potatoes, cooked
salt and pepper
1 tbsp butter
1 tbsp flour
1 cup milk
425g tin of tuna, drained and flaked
1 tbsp parsley chopped
2 hard boiled eggs, chopped


Mix first measure of butter and milk into the potatoes. Beat with a fork, or mash with a masher (or whatever you do to purée your potatoes, do it now). Season with salt and pepper to taste. Line a 20cm dish with half of the potato. Set aside the remaining potato for later. 


Heat the second measure of butter in a saucepan. Stir in flour and cook until frothy. Gradually add the second measure of milk, stirring constantly until the sauce boils and thickens into a white sauce. (If life is just too busy to make your own white sauce you can easy pick up a packet of bechamel sauce in the supermarket.)


Remove sauce from heat and stir in the fish, eggs and parsley.  Pour this mixture into the lined pie dish, on top of the potato. Cover with the remaining potato.


Cook at 190° for 20 minutes or until pale golden.