Irish Cod & Peas with Potato Topping

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My Heart was going to be away for St. Patrick’s Day, which is why we celebrated at Sunday Roast but I decided to do some other recipes in honor. This looked interesting – like Shepherd’s Pie but a Seafood pie instead.

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White potatoes boiled until mashable. Low sodium chicken broth.

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Chunks of cod were poached in the chicken broth, drained and place in an oiled casserole dish.

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Topped with defrosted frozen peas. Gluten-free flour was dissolved in a small amount of water and then mixed into the broth simmered until it thickened.

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The thickened sauce was then poured over the fish and peas and some freshly ground pepper. The cooked white potatoes were mashed up with a little milk until smooth.

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I had some fresh parsley from the parsley potatoes we did for Sunday Roast so that seemed to be a good addition to the potatoes before they were spread onto the fish mixture.

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Baked in a 375-degree oven until golden brown, approximately 20-minutes. This was a very hearty dish, nice for a cold night. Almost all of the liquid cooked away though so my Heart suggested, the next time, adding a parsley sauce as a last touch. Sounds good so that’s the next addition. We had enough for two good dinner servings and two lunch servings. YUM!!

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