Lough Neagh Eel And Potato Pie

Lough Neagh Eel and Potato Pie is a traditional dish from Northern Irish cuisine that combines the rich, smoky flavor of eel with the comforting taste of potatoes. This hearty pie is perfect for a cozy family dinner or a special gathering with friends.

Lough Neagh Eel And Potato Pie

Ingredients

  • 500g Lough Neagh eel, skinned and filleted
  • 800g potatoes, peeled and sliced
  • 1 onion, finely chopped
  • 300ml fish stock
  • 150ml double cream
  • 50g butter
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. Boil the potatoes in salted water until tender, then drain and mash with the butter and cream. Season with salt and pepper.
  3. In a pan, gently cook the chopped onion until soft.
  4. Layer the eel fillets, mashed potatoes, and cooked onions in a baking dish, seasoning each layer with salt and pepper.
  5. Pour the fish stock over the layers in the baking dish.
  6. Cover the dish with foil and bake in the preheated oven for 45 minutes.
  7. Remove the foil and bake for an additional 15 minutes until the top is golden and crispy.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Protein
20g
Carbohydrates
30g
Fat
15g

Supplies

Baking dish Foil

Tools

Knife Pan Oven

Serving suggestions

Serve the Lough Neagh Eel and Potato Pie with a side of steamed vegetables or a fresh green salad.

Tips & tricks

For a smokier flavor, you can lightly smoke the eel fillets before using them in the pie.

Cost

$20