Mashed Fish Pie and Creamy Lamb Lentils
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
- For the white fish and potato mash
- 1 cup skinless Cod (pin-boned and diced)
- 2 waxy potatoes (peeled and diced)
- ½ Tbsp butter
- ¼ cup 2% milk
- 1 Tbsp flat-leaf parsley (washed and chopped)
- For the lamb and lentils
- 1 cup Lamb shoulder (trimmed and diced)
- ½ cup green Lentils
- 1 floury potato (peeled and diced)
- ½ Tbsp butter
Preparation steps
1.
For the white fish and potato mash:
2.
Combine the cod, potato, butter, and milk in a saucepan and add enough water to just cover. Cook over a moderate heat until boiling and then cover and reduce to a gentle simmer for 15 minutes until the potato is tender. Add the parsley and mash well with a potato masher. Serve lukewarm or chill until needed.
3.
For the lamb and lentils:
4.
Combine the lamb, lentils, potato, and butter in a saucepan, and add enough water to cover. Cook over a moderate heat until boiling and then cover and reduce to a gentle simmer for 30 minutes or until the lamb and lentils are very tender. Process the mixture in a food processor until pureed. Serve lukewarm or chill until needed.
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