Mashed Fish Pie and Creamy Lamb Lentils
- 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 white fish and potato mash:
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.
For the lamb and lentils:
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.