Baked Fish Pie
400g can Lucky Star pilchards
3 to 4 large potatoes
milk (to mash potatoes)
1 tbsp margarine/butter
2 tbsp thickening flour
1tbsp Worsteshire Sauce
1 green chilli (optional)
1 bay leaf/lemon leaf
Salt and pepper to taste
Wash and peel potatoes. Cook in water until soft.
Mix together tinned fish, Worcestershire sauce, salt, pepper, thickening flour and the egg. Fry onion with the bay leaf and chilli (if desired). Add to the fish mixture.
Drain water off the potatoes. Then mash the potatoes until light and fluffy, with milk, margarine and a pinch of salt.
Pre-heat oven at 180 C.
Place in oven until the potatoes have turned golden brown.
Serve with peas and a green salad.
Best enjoyed with
The recipe on this page has been supplied by a Lucky Star fan.