This recipe was used when my late mother wasn’t allowed to eat her favourite meat, beef, as a way of hopefully appealing to the heavens. She wasn’t terribly fond of that but she didn’t have much say. So, I had to follow the words of the Magic: The Gathering Head Designer Mark Rosewater and say to myself that “Restrictions breed Creativity!”
So, I decided that Shepherd’s Pie would be nice what if we swapped out the meat for fish! So, like a Shepherd’s Pie, the “crust” is made of mashed potatoes!
Ingredients:
- 1kg Potatoes
- 1 Carrot, Peeled
- 2 Sticks of Celery
- A Bag of Shredded Cheddar Cheese
- 1 Lemon
- ½ Big Red Chili
- 300g Salmon Fillet, deboned and deskinned
- 425g Barramundi, deboned and deskinned (You can use any white fish meat, prawns are an option too. I couldn’t find shrimp and I am allergic to bigger prawns so I had to make do)
- Olive Oil
- 1 Portion of Spinach Leaves
- 2 Tomatoes
- Salt and Pepper to taste
- Garlic, Minced
- Feta Cheese
Instructions:
- Peel, cube and boil your potatoes in lightly salted water until tender. This should take around 10-12 minutes.
- In the meantime, shred your celery and carrot with the course end of a cheese grater.
- Shred your Chilli with the fine end of the cheese grater.
- Shave off some of the lemon zest.
- Mix all the shredded ingredients (Celery, Carrot, Chilli, Lemon Zest, Cheddar) together with some garlic.
- Tear apart the fish meat and mix it into the vegetable mixture.
- Squeeze the lemon juice (without pips or seeds) onto the mixture. Add a few globs of olive oil, salt and pepper.
- Mix in the Feta Cheese, Spinach and Tomatoes.
- Preheat your over to 200C while your pie filling sets for a bit.
- Mash your potatoes with butter, milk and egg yolk.
- Spread your mash on top of the pie filling.
- Apply a generous layer of cheddar cheese on top.
- Bake your pie for 30-45 minutes. You will know if it is cooking well if you see some boiling.
- Let it rest for 10 minutes.
- Serve with Baked Beans or Tomato Sauce. Enjoy!
Sean Saw's Food Adventures 