Irish Cod Pie Topped With Mashed Potatoes

From: EmmaRebekah

On Mar 23, 2009

Hearty and good! It was a little too saucy, but I didn't know that you have to add milk at room temperature, otherwise it'll curdle. It was still good just the same.

From: Anme

On Mar 9, 2008

Great recipe to use up left over potatoes! I made a mini casserole out of this using one small fillet of cod making two mini ramekins out of this recipe. I seasoned the sauce with some garlic powder and onion powder to spice it up a bit. I also used skim milk in a small attempt to lighten it up. Great recipe!

From: PaulaG

On Sep 29, 2005

When I spotted this recipe, I knew it was going to be good. The recipe reduces very nicely and leaves something for the imagination. I used red skinned potatoes which were scrubbed but not peeled, cubed them, added 2 cloves of garlic and boiled until fork tender. The milk was powdered milk which was reconstituted at extra strength to have more richness. The cheese was Monterey Jack. Also, when cooking the sauce, I added some white pepper and a touch of salt along with some fresh snipped chives. Delicious!

From: chia

On Mar 15, 2004

This is great comfort food. I chose a mix of sharp cheddar for the sauce and parmesan for the top. I used salt cod, 1 lb that i soaked for 2 days in advance, then i boiled it for 8 minutes, and flaked it. i sauteed some shallots, scallions and 8 oz baby bella mushrooms, and added it to the cod. i made and added the sauce, topped with the taters and parm- enjoyed by all.