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“I saw a similar pie on a jamie Oliver program, and decided to give it a try when I was given a fish last night. The results were pretty tasty. I oven baked our fish in foil, saving the juices, and replacing a little of the wine with them.”
READY IN:
1hr 40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat your oven to 190c.
  2. Cut up the potatoes, and boil in lightly salted water until tender; drain, add the butter, sour cream and milk, mash until smooth, seasoning with salt and pepper.
  3. Meanwhile, melt the extra butter in a saucepan, and saute the chopped onion until soft-about 5 minutes.
  4. Add the flour and cook over low heat about 2 minutes before adding the extra milk and wine.
  5. Bring to the boil and stir until thickened.
  6. remove from the heat and add the fish, corn, peas, capers, lemon juice, dill, parsley and salt and pepper.
  7. Mix well, then fold the egg quarters through very gently.
  8. Pour into a large casserole dish, top with the mashed potatoes, then sprinkle over the grated cheese.
  9. Bake in the oven for about 30 minutes or until the filling is bubbling, and the top golden brown.

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