Podgy Pie

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In Nottingham, to "be podged" was to have eaten until truly full. "I'm podged" was a compliment to mum. This dish was inspired by the Guardian's food column.

This is an English (nay Yorkshire) dish.

The title was inspired by the sensation below the belt about 30 minutes after dinner.

We had six good portions from the ingredients.

Ingredients

700 g (approx)
haddock
500 g
frozen prawns
4
hens eggs
200 ml
FAIRTRADE white wine
200 ml
semi-skimmed milk
20 ml
cornflour
750 g
potatoes
a large bunch
spring onions
5 ml
FAIRTRADE ground nutmeg
salt and fresh ground FAIRTRADE black pepper
4
rashers lean bacon
FAIRTRADE
Sources

Method

Preparation

De-bone the fish.

Wash and peel the potatoes.

Trim any unwanted parts of the onions and slice fine, the green parts may be included.

Trim unwanted fat from the bacon.

De-frost the prawns by covering with boiling water for a few minutes.

Cooking

Hard boil the eggs (12 minutes), cool under cold water, shell, and chop into eighths.

Cook the potatoes in boiling water (20 mins approx), drain and mash with the ground nutmeg, adding milk or cream to make a smooth paste.

Add in the chopped spring onions.

Warm through the wine and the milk, and poach the fish for about 7 to 10 minutes until just cooked.

Lift out the fish reserving the juices.

Flake the fish and remove any skin.

Put the (drained) prawns, fish and chopped eggs into a mixing bowl and keep warm.

Pop the fishy cooking juices back on the heat.

Put the cornflour in a small bowl and add a little water (25 ml) and mix with a spoon until dissolved.

Add hot juices to the cornflour solution and then add the solution back to the remaining juices. Continue to heat the juices until thickened.

Pour the thickened juices onto the fish and mix gently being careful not to break the fish flakes.

Turn the fishy eggs out into a greased baking dish.

Make a layer of mashed potato and onions on top of the fish, and bake in the oven at gas mark 5 (190 °C; 375 °F) for 20 minutes until properly heated through.

Meanwhile, fry the bacon gently until crispy but not burnt.

As the pie is starting to look finished, crumble pieces of crispy bacon on top, and return to the oven for a few minutes whilst you assemble the rest of the meal.

To serve

Serve hot.

As a main course we served this with carrots, spinach, and quinoa. (Very filling).