Introducing: The Ploughman’s Lunch and the Miser’s Feast
Posted by Emily
Tuesday January 3, 2012
Ladies and blokes, I’d like you to meet our newest cookbook: The Ploughman’s Lunch and the Miser’s Feast, in bookstores this month! Author Brian Yarvin, renowned photographer and food writer, takes readers and home cooks on a tour of the United Kingdom’s traditional cuisine, from family-owned pubs to bed-and-breakfasts to pie and mash shops. Full of traditional meals like Shepherd’s Pie and Fish and Chips, plus dishes new to me like Scottish Rabbit Curry and Welsh Dripping Cake, The Ploughman’s Lunch and the Miser’s Feast is your go-to cookbook if you’re craving the Bristish Isles.
Here’s a recipe for what’s first on my list to make: Fish Pie with Mashed Potato Crust. I’m hoping that if I can improve my British cooking skills, I can get Prince Harry to give me a second look…
Recipe: Fish Pie with Mashed Potato Crust
Summary: A fish pie is a real classic; it calls for at least two kinds of fish, shrimp, and a potato crust. This version is so popular in Cornwall that it can almost be thought of as a regional specialty.
Ingredients
- 2 cups whole milk
- 8 ounces salmon fillet
- 8 ounces tilapia, cod, or pollock fillets
- 8 ounces medium-sized shrimp, peeled and deveined
- 2 hard-cooked large eggs, chopped
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1 teaspoon salt, plus more for seasoning potatoes
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning potatoes
- 6 cups mashed russet or Yukon gold potatoes (about 5 medium-size potatoes)
- 2 tablespoons grated Parmesan cheese
Instructions
- 1. Preheat the oven to 325 degrees F. In a large pot, bring the milk to a simmer over medium-low heat and add the salmon and cod. If the fish pieces fall apart, don’t worry. Cook, stirring occasionally, for about 15 minutes, or until the fish is opaque. Add the shrimp and continue to cook until they are bright orange, about 2 minutes more.
- 2. Remove the fish and shrimp with a slotted spoon, and reserve the milk for the sauce. In a large bowl, break up the fish into flakes with a fork, checking to make sure there are no bones. Chop up the shrimp and add to the bowl. Mix in the chopped egg.
- 3. Make the sauce: Melt the butter in a skillet over medium-low heat. Whisk in the flour. Cook, whisking frequently, until the flour just starts to turn golden, about 5 minutes. Reduce the heat to low and add the reserved milk, a little bit at a time, whisking all while to make sure it is incorporated without lumps. Mix in the parsley, salt, and pepper, and remove from the heat.
- 4. To assemble the dish, spread the fish and egg mixture on the bottom of a 9 x 13-inch glass baking dish. Pour the sauce over it. Cover with the potatoes, spreading them out into a thick layer on top. Sprinkle the top with the Parmesan and with salt and pepper to taste.
- 5. Bake the pie for 40 minutes, or until the top begins to brown. Let rest for 10 minutes, and then serve warm.
Number of servings (yield): 6
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