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.
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
- Preheat the oven to 180°C (350°F).
- Boil the potatoes in salted water until tender, then drain and mash with the butter and cream. Season with salt and pepper.
- In a pan, gently cook the chopped onion until soft.
- Layer the eel fillets, mashed potatoes, and cooked onions in a baking dish, seasoning each layer with salt and pepper.
- Pour the fish stock over the layers in the baking dish.
- Cover the dish with foil and bake in the preheated oven for 45 minutes.
- 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