Today we are swimming up-stream to finish Lent with a Mariner Pie twist to Shepherd Pie. To avoid a Maudy meal I made the Fish Pie from 21 April 2011 Dinner News – Holy Gründonnerstag Food Fest with some adaptations to a more British take on savory “pie.”
Have flour, milk and whisk sitting next to the stove if you want a pale sauce. Heat butter slowly or used clarified butter so that the milk solids do not turn brown. If you smell nuts you are headed off a tasty cliff. It will make for a richer sauce, but it will be brown. If I hadn’t been blogging this… I wouldn’t have cared.
Add the rest of the reserved poaching milk slowly, making sure that it is well combined with each addition. Stir for longer rather than increasing heat if you wish to keep the sauce pale. If you are worried that you will not have enough sauce add fresh milk or cream.
Choose another layer if you wish (Peas, Green Beans, Pinto Beans, or Corn for example) and season with salt and pepper. You are now ready to assemble. We prefer individual dishes, but you could make in a larger pan for family style. Non-stick foil is not even an options for a baked casserole in our house. The time and food saved make it worth the extra money. I have cheap foil for tenting and “on top” use, but for underneath nothing beats non-stick!!
I save the stove cleaning step by using a tray to catch and bubble-age with a Silpat mat to keep the containers from slipping when removing from the oven. Bake until cheese begins to brown and sauce starts to bubble.