Ash Wednesday Fish Pie

ash wednesday fish pie

Ash Wednesday Fish Pie

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According to a religious tradition, the consumption of all meats, eggs and dairy produce is forbidden during the 40 days of Lent - hence the use of milk, fat and eggs for pancakes on Shrove Tuesday. This filling pie upholds the Ash Wednesday tradition, and is a perfectly suitable meal for anyone who is allergic to dairy produce.
Servings: 4
Calories: 426
Prep Time 20 minutes
Cook Time 45 minutes
Standing Time 40 minutes

Ingredients
 

  • 1 lb haddock fillets
  • 1 medium onion
  • 4 oz oyster or button mushrooms
  • 2 oz sunflower margarine
  • 1 1/2 oz flour
  • 1/2 pint fish or vegetable stock
  • Salt and freshly ground black pepper

pie topping

  • 12 oz potatoes
  • 12 oz parsnips
  • 1 oz sunflower margarine
  • 1/2 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper

Instructions

  • Skin the haddock fillets and cut them into 1 in (25 mm) pieces. Peel and finely chop the onion. Clean and chop the mushrooms. Heat the margarine in a large pan, add the onion and mushrooms and gently fry them for 8 minutes.
  • Stir in the flour and cook over a moderate heat for 2 - 3 minutes. Gradually stir in the fish or vegetable stock and bring to the boil, stirring continually.
  • Turn off the heat, stir in the fish and season with salt and black pepper. Cover the pan and leave it for 30 minutes, during which time the heat from the sauce and pan will start to cook the fish.
  • To make the topping, peel and roughly chop the potatoes and parsnips and cook them in salted, boiling water for 15 minutes, until tender. Drain and mash the vegetables together, then beat in the margarine, the nutmeg and plenty of black pepper and a little salt.
  • Turn the fish mixture out of the pan into an ovenproof dish. Spread the parsnip and potato topping over the top and rough up lightly with a fork.
  • Place the dish in the oven and bake for 25 minutes until the top is golden-brown. Serve immediately.

Notes

Oven : Preheat to 200°C (400°F, gas mark 6).
Calories: 426 kcal
Carbohydrates: 43 g
Protein: 24 g
Fat: 18g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 61 mg
Sodium: 695 mg
Potassium: 1153 mg
Fiber: 7 g
Sugar: 7 g
Vitamin A: 954 IU
Vitamin C: 34 mg
Calcium: 69 mg
Iron: 2 mg
Ingredients Fish & Seafood, Haddock
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