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Butter Bean and Fish Pie

ingredients

serves 4
175 g (6 oz) dried butter beans, soaked overnight and drained
700 g (1 1/2 lb) potatoes, peeled
350 g (12 oz) cod fillet, skinned
about 600 ml (1 pint) milk
salt and freshly ground pepper
40 g (1 1/2 oz) butter or margarine
45 ml (3 tbsp) plain flour
45 ml (3 tbsp) chopped parsley
15 ml (1 tbsp) lemon juice
1 egg, beaten, to glaze

method

1. Put the beans into a pan, cover with water and bring to the boil. Lower the heat and simmer for about 50 minutes. Drain well. Boil the potatoes and drain.

2. Meanwhile, poach the fish in 450 ml (3/4 pint) seasoned milk. Drain, reserving the cooking liquid. Flake the fish, discarding any bones.

3. Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually add the reserved liquid, stirring until smooth. Add the parsley, lemon juice and seasoning.

4. Spoon the fish and half the beans into a pie dish. Pour over the sauce.

5. Puree the rest of the beans with half the remaining milk in a blender.

6. Mash the potatoes and combine with the beans adding enough milk to give a spreading consistency. Season well and use to top the fish mixture.

7. Brush with beaten egg and bake at 200°C (400°F) mark 6 for about 30 minutes or until golden.

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