Recipe Details
Ingredients
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2poundspotatoes, peeled and diced
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2cupsmilk
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1bay leaf
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½teaspoonground nutmeg
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1(1 pound) filletcod
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½cupbutter, divided
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1mediumleek, white part only, chopped
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¼cupall-purpose flour
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4ouncesgrated sharp Cheddar cheese, divided
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1cuppeas (Optional)
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salt and ground black pepper to taste
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2hard-boiled eggs, quartered (Optional)
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
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Combine milk, bay leaf, and nutmeg in a large pan and bring to a gentle simmer over medium-low heat. Add cod and poach until flaky, about 5 minutes. Use a slotted spoon to transfer cod onto a plate; reserve poaching liquid. Use a fork to flake fish into bite-size pieces.
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Mash potatoes in a large bowl. Mix in 3 tablespoons butter and 2 tablespoons poaching liquid until potatoes are fairly stiff and not too runny.
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Heat 1 tablespoon butter in a skillet over medium heat and stir in leek. Cook and stir until softened and translucent, about 5 minutes. Set aside.
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Melt remaining 1/4-cup butter over medium heat in a large, deep skillet until it just stops bubbling. Add flour and stir roux continuously for 1 minute. Slowly pour in remaining poaching liquid, continuously stirring, to make base of sauce. Add 1/2 of sharp Cheddar cheese and stir until melted. Fold in flaked cod, leek, and peas. Season with salt and pepper.
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Place fish mixture in an oven-proof dish; press boiled eggs gently into filling across the surface. Cover with a thick layer of mashed potatoes. Sprinkle with remaining Cheddar cheese.
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Bake in the preheated oven until top is starting to brown, about 30 minutes. Serve immediately.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories504 | |
% Daily Value * | |
Total Fat 26g |
33% |
Saturated Fat 16g |
78% |
Cholesterol 165mg |
55% |
Sodium 394mg |
17% |
Total Carbohydrate 40g |
15% |
Dietary Fiber 5g |
18% |
Total Sugars 7g |
|
Protein 28g |
56% |
Vitamin C 38mg |
42% |
Calcium 283mg |
22% |
Iron 3mg |
15% |
Potassium 1127mg |
24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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