From the kitchen
Potato Milk Fish Pie
Flaky white fish in a potato milk sauce, topped with mashed potatoes for a classic British-style bake.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 1 1/2 lbs White Fish Fillets, cubed
- 3 tbsp Butter
- 2 tbsp Flour
- 2 cups Potato Milk
- 1/2 cup Frozen Peas
- 2 lbs Potatoes, boiled and mashed with 1/2 cup Potato Milk
- Salt and Pepper, to taste
Method
- Preheat oven to 375°F. Melt the butter over medium-low heat and whisk in the flour, cooking 1 minute.
- Gradually whisk in the potato milk and simmer, stirring often, 6 to 8 minutes, until thickened.
- Fold in the fish and peas, then transfer to a baking dish.
- Top evenly with the mashed potatoes.
- Bake 25 to 30 minutes, until the fish is cooked through and the top is lightly golden.
Kitchen note
The small amount of flour here is a backup, not the main thickener, potato milk's own starch is doing most of the work even in a sauce built around raw fish and cold peas.
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