Fish Pie

Ingredients

• 400g skinless white fish fillet
• 400g skinless smoked haddock fillet
• 600ml full-fat milk
• 1 small onion, quartered
• 4 cloves
• 2 bay leaves
• 4 eggs
• small bunch parsley, leaves only, chopped
• 100g butter
• 50g plain flour
• pinch freshly grated nutmeg
• 1kg floury potato, peeled and cut into even-sized chunks
• 50g cheddar, grated

Method

• STEP 1

  Poach 400g skinless white fish fillets and 400g skinless smoked haddock fillets. Put the fish in the frying pan and pour over 500ml of the full-fat milk. Quarter 1 small onion and stud each quarter with a clove, then add to the milk, with 2 bay leaves. Bring the milk just to the boil – you will see a few small bubbles. Reduce the heat and simmer for 8 mins. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in the baking dish.

• STEP 2

  Hard-boil 4 eggs. Bring a small pan of water to a gentle boil, then carefully lower the eggs in with a slotted spoon. Bring the water back to a gentle boil, with just a couple of bubbles rising to the surface. Set the timer for 8 mins, cook, then drain and cool in a bowl of cold water. Peel, slice into quarters and arrange on top of the fish, then scatter over the chopped leaves of a small bunch of parsley.

• STEP 3

  Make the sauce. Melt 50g butter in a pan, stir in 50g plain flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bring to the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and a pinch of freshly grated nutmeg, then pour over the fish.

• STEP 4

  Assemble and bake. Heat oven to 200C/fan 180C/gas 6. Boil 1kg floury potatoes, cut into even-sized chunks, for 20 mins. Drain, season and mash with the remaining 50g butter and 100ml full-fat milk. Use to top the pie, starting at the edge of the dish and working your way in – push the mash right to the edges to seal. Fluff the top with a fork, sprinkle over 50g grated cheddar, then bake for 30 mins. Make up to a day ahead, chill, then bake for 40 mins.

Muffin Tin Egg Bakes

Courtesy: http://www.bettycrocker.com/recipes/muffin-tin-egg-bakes/b9d3353d-5794-4887-bcf2-bede23541c5c

• Ingredients: 
• 3 tablespoons butter
• 6 eggs
• 2 cups whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 slices bread, cut into quarters, or 12 slices baguette French bread
• 1 1/2 cups shredded cheese (1 to 3 kinds)
• 1 1/2 cups cooked diced or crumbled meats (1 to 3 kinds such as bacon, sausage or ham)
• 3 cups cooked vegetables (1 to 5 kinds such as cooked spinach, asparagus, bell peppers, green onions, mushrooms, etc.)

Directions

1. Heat oven to 350°F. Generously grease 12 regular-size muffin cups with the butter.
2. In medium bowl, beat eggs and milk until well blended. Stir in salt and pepper.
3. Arrange bread, cheeses, meats and vegetables in separate bowls.
4. Allow each person to build their own egg bake in muffin cup(s). Start by pressing 1 or 2 bread pieces/slices in each muffin cup then add a total of about 1/4 cup of desired fillings to each cup. When all muffin cups are filled, pour egg mixture over each to cover.
5. Bake 12 to 15 minutes or until set and knife inserted into egg mixture comes out clean

Baked Tuna Quiche

Here is the quiche recipe....you can put any kind of filling up to your liking:

Ingredients:

- 3tbsp cooking oatmeal
- 100g plain flour, pinch of salt
- 125g margarine
- 1 tbsp cold water
- 1/2 onion, chopped
- 2 cups tuna pieces
- 3 eggs beaten
- 1 1/2 cups skimmed milk
- salt and pepper to taste
- 100g grated cheese

Method:

1) Mix oatmeal with flour and salt
2) Add margarine and stir until mixture resembles breadcrumbs. Sprinkle with cold water, continue stirring until pastry is formed.
3) Line pastry in a 9 inch pie shell
4) Spread onion and tuna pieces over pastry. combine eggs, skimmed milk, salt and pepper to taste and pour into the pie shell. Sprinkle cheese on top.
5) Bake quiche at 210C for 10 mins. Then reduce heat to 170C and continue baking about 30 mins more.Serve hot or cold.

Shepherd Pie

Good Luck trying this recipe:

Ingredients:

- 450g potatoes
- 1 tbsp veg oil
- 1 large carrot, finely chopped
- 1 onion, chopped
- 300g minced beef
- 300 ml hot beef stock
- 1 tbsp brown sauce
- 2 tsps soy sauce
- 2 tbsps milk
- knob of butter
- 1 tsp cornflour
- 75g prozen peas
- salt and pepper to taste
- 1 tbsp blend chillies
-100g grated cheese

Method:

1) Cook the potatoes in a large pan of boiling salted water for 10 -20 mins until tender.

2) Meanwhile heat the oil in a large frying pan and cook the carrot and onion for about 1 min over a medium high heat, then add mince beef and stri fry until well browned. pour in the hot stock and stir in the brown sauce and soy sauce.Bring to boil and simmer rapidly for 3-4 mins.

3) Drain the potatoes well and return to the pan mash well, then beat in the milk and butter until smooth and creamy.

4) Mix the cornflour and a little water to a paste and stir in the lamb mixture with the peas, bring back to boil, stirring until slightly thickened. Season with salt and pepper and blend chillies.

5) Preheat the grill to medium. Spoon the mince mixture into dish and top with mashed potato and sprinkle over the grated cheese. Place under the grill for 5 mins until the pie is speckled with brown cheese.