Ingredients:
750 g potatoes
2 tablespoons butter
2 tablespoons sour cream
1/4 cup milk
salt and pepper
2 tablespoons butter ( extra)
1 small onions, finely chopped
2 tablespoons flour
1/2 cup milk ( extra)
1/2 cup white wine
400 g cooked flaked fish
1 (310 g) cans whole corn kernels, drained
1/2 cup frozen peas, defrosted,drained
2 tablespoons capers
1 tablespoon lemon juice
1/2 teaspoon dried dill
1 tablespoon chopped fresh parsley
salt and pepper
2 hard-boiled eggs, quartered
1 cup grated tasty cheese
Directions:
Preheat your oven to 190c.
Cut up the potatoes, and boil in lightly salted water until tender; drain, add the butter, sour cream and milk, mash until smooth, seasoning with salt and pepper.
Meanwhile, melt the extra butter in a saucepan, and saute the chopped onion until soft-about 5 minutes.
Add the flour and cook over low heat about 2 minutes before adding the extra milk and wine.
Bring to the boil and stir until thickened.
remove from the heat and add the fish, corn, peas, capers, lemon juice, dill, parsley and salt and pepper.
Mix well, then fold the egg quarters through very gently.
Pour into a large casserole dish, top with the mashed potatoes, then sprinkle over the grated cheese.
Bake in the oven for about 30 minutes or until the filling is bubbling, and the top golden brown.
Servings: 4
Time preparation: 30 min.
Time total: 100 min.