Scottish Fish Pie

Ingredients for 4 servings:

• 450 g cod
• 450 ml milk
• 1 onion(s)
• 900 g potatoes
• 100 g butter
• 125 g shrimp(s)
• 4 eggs
• 2 tbsp parsley
• 3 tbsp flour
• 50 g Cheddar cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Preheat oven to 200°C. Place the fish (cod is best, but other white fish will do) in a pan and pour over 300 ml (1/2 pint) of the milk. Add the quartered onion, season with salt and pepper, bring to a boil briefly, and then simmer for 8-10 minutes. Remove the fish and spread it in a casserole dish (approx. 1.5 l). Set aside the remaining cooking liquid (except the onions). Boil the potatoes until soft and mash them with 40 g butter and 2-3 tablespoons of milk. At the same time, hard-boil 4 eggs. Divide the eggs into thirds and arrange them in the casserole dish along with the frozen prawns. Sprinkle with parsley (I also use some rosemary, basil, and thyme, deviating from the original Scottish recipe). Now it’s time to prepare the béchamel sauce. To do this, melt the remaining butter (60 g) in a frying pan, stir in the flour, and cook for a minute while stirring. Then stir in the reserved cooking liquid and the remaining milk (150 ml) and cook for a good minute while stirring until thickened. I use a little more milk. Finally, spread the béchame sauce, followed by the mashed potatoes, in the baking dish and sprinkle with grated cheese. Bake in the preheated oven for about 30 minutes, until the cheese is slightly golden.