Fish-‘N’-Chip Pie

Star Tested McDonnell created this dish to get her young son to eat peas. It worked, and no wonder. The minty mushy peas make this meal-in-one a stand out They were so tasty I added extra in this adapted version. McDonnell makes it in single servings using four 6-inch springform tart pans. But I made a family-sized pie using a 9-1/2-inch springform pan, and doubled the cooking time.

Crust:

1-1/2 cups (375 mL) all-purpose flour Pinch of sea salt 1/2 cup (125 mL) salted butter, cut in

pieces 1/4 cup (60 mL) cold water Filling: 4 medium potatoes, peeled and chopped into chunky fries 2 tbsp (30 mL) canola oil 1 tbsp (15 mL) lemon juice Sea salt and black pepper to taste 2 tbsp (30 mL) salted butter 1 onion, finely chopped 1/4 cup (60 mL) all-purpose flour 1-1/4 cups (310 mL) 2% milk 1 to 2 tsp minced garlic 1 lb. (450 g) cod, cut into bite-sized

chunks 1-1/2 cups (375 mL) frozen peas 1-1/2 tbsp (22 mL) chopped fresh mint leaves Sea salt and vinegar

For crust: Whisk flour and salt in medium mixing bowl. Add butter. Rub ingredients together with fingers until mixture resembles coarse bread crumbs. Add water. Mix with wooden spoon until dough forms. Shape into a ball and cover with plastic wrap. Chill in refrigerator for as little as 30 minutes, or as long as overnight.

On lightly-floured surface, gently knead pastry. Using rolling pin, roll dough until 1/8-inch thick, so it covers bottom and sides of springform cake pan. Place dough in bottom of pan and press gently onto sides. Prick pastry all over with fork to prevent bubbling, or fill with baking weights.

Bake at 350 F (180 C) for 8 to10 minutes, or until cooked but still pale.

For topping: Place chopped potatoes in medium saucepan and cover with cold water. Bring to a boil and cook 3 minutes. Drain. Stir in oil and lemon juice and season with salt and pepper. Set aside.

For fish filling: In medium saucepan over low heat, melt butter. Stir in onion and cook until softened, about 3 to 5 minutes. Add flour and cook for 1 minute. Gradually whisk in milk and garlic, stirring constantly until sauce thickens and comes to a boil. Remove from heat and season with salt and pepper. Stir in fish chunks and set aside.

For bottom layer: In small saucepan bring water to a boil and add peas. Cook until heated thor- oughly. Drain. Place peas and mint in blender or food processor and pulse until finely chopped.

To assemble pie: Spread pea mixture evenly over bottom of crust. Add fish layer and smooth. Top with potatoes. Bake 45 to 55 minutes at 400F (200C), or until potato topping is golden and pie is hot throughout. Serve with sea salt and malt vinegar. Makes 4 to 6 servings.