2 lbs. Potatoes
1/4 cup Unbleached Flour (You may use a gluten-free substitiute, if preferred)
1/4 cup Grated Cheese
6 Tablespoons Butter
1 Pound Smoked Fish
1 Pound Whitefish
2 Cups Tetzner's Milk
2 Hard-boiled Eggs
A dash of Ground Black Pepper
A dash of salt
A few sprigs of Parsley
1. Preheat the oven to 400 degrees F.
2. Peel the potatoes and put them in a saucepan of water to boil.
3. Cut the fish into about 1 inch square chunks.
4. Chop the hard-boiled eggs and parsley.
5. Melt 4 Tablespoons of butter in another saucepan over low heat. Add the flour and stir until it forms a thick paste to make a white sauce.
6. Gradually stir the milk into the butter-flour mixture. Cook over a low heat, stirring as it thickens.
7. Add parsley, salt, and pepper to the white sauce.
8. When the potatoes have cooked, drain and mash them.
9. Stir in the rest of the butter, a little milk, a dash of salt, and a dash of pepper into the potatoes.
10. Put the fish and chopped egg into your baking dish. Pour the sauce over them. Spoon the potatoe on top and sprinkle with cheese.
11. Bake the pie for about 30 minutes, until the potato topping is an even golden brown and crisp around the edges. Serve it with a green vegetable, such as broccoli or peas. Enjoy!
Thank you to Angela Wilkes for this recipe in The Children's Step-by-Step Cook Book: A Complete Cookery Course for Children.
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