Spicy Fisherman’s Pie 2 T. oil
1 medium onion and carrot chopped
1 cup cream
3 lb. Potatoes, peeled and chopped
8 oz. cheddar cheese, shredded
¼ cup fresh parsley
12 oz. white fish cut into 1″ pieces
¼ t. hot chili powder
3 T. milk
1 T. butter
1 medium onion and carrot chopped
1 cup cream
3 lb. Potatoes, peeled and chopped
8 oz. cheddar cheese, shredded
¼ cup fresh parsley
12 oz. white fish cut into 1″ pieces
¼ t. hot chili powder
3 T. milk
1 T. butter
Preheat oven to 400. Lightly grease 9×13″ pan. Place potatoes in pot, bringing to boil, cook 10 minutes. Drain and mash with milk and butter. Heat oil in skillet, fry onion and carrots, season with salt, pepper and chili powder. Stir in cream and parsley. Remove from heat. Place in dish and pour cream and vegetable mixture over fish, then cover with mashed potatoes. Sprinkle with cheese and bake for 40 minutes.
