Family Fish Pie from Real Irish Food by David Bowers

Name: Family Fish Pie from Real Irish Food by David Bowers
Ingredients: 2 teaspoons mustard (either Dijon or a hot English mustard such as Colman’s); 1 pound boneless whitefish fillets (cod, monkfish, turbot, whiting, pollock), cut in small chunks; 2 tablespoons butter; ½ teaspoon black pepper; 2 cups whole milk or light cream, plus; 1 pound smoked fish (smoked trout, smoked haddock), cut in small chunks; 1 tablespoon olive oil; 8 ounces boneless, skinless salmon, cut into small chunks; 2 tablespoons all-purpose flour; 6 cups mashed potatoes; 2 sticks celery, roughly chopped; ¼ teaspoon ground nutmeg; 1 sprig rosemary; 1 large carrot, peeled and shredded; ½ cup shredded cheddar or parmesan; 2 leeks, white and green parts, thinly sliced and washed; 1 bay leaf; ½ teaspoon salt (less, or none, if your smoked fish is salty—taste a bit and see)

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In my experience, there is no fish pie in America when it comes to standard family suppers. Meatloaf, spaghetti, chili—those are the sort of fallbacks that occupy the same place in the American...

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Ingredients

2 teaspoons mustard (either Dijon or a hot English mustard such as Colman’s)
1 pound boneless whitefish fillets (cod, monkfish, turbot, whiting, pollock), cut in small chunks
2 tablespoons butter
½ teaspoon black pepper
2 cups whole milk or light cream, plus
1 pound smoked fish (smoked trout, smoked haddock), cut in small chunks
1 tablespoon olive oil
8 ounces boneless, skinless salmon, cut into small chunks
2 tablespoons all-purpose flour
6 cups mashed potatoes
2 sticks celery, roughly chopped
¼ teaspoon ground nutmeg
1 sprig rosemary
1 large carrot, peeled and shredded
½ cup shredded cheddar or parmesan
2 leeks, white and green parts, thinly sliced and washed
1 bay leaf
½ teaspoon salt (less, or none, if your smoked fish is salty—taste a bit and see)