Fish Pie

• 1-1/2 pounds cooked fish
• 1 onion, thinly sliced
• 2 cups whole milk
• 3 T sifted flour
• 3 hard cooked eggs
• 6 potatoes, mashed
• Butter, salt, pepper
• A1 or Worcestershire sauce
• Cheddar cheese, grated
• **Bechamel too thin--try increasing flour to 4 T for 2 cups milk

1. To cook the fish, melt 1/2 cup butter in hot oven (400-450 degrees); let butter brown but not burn. Take fish by tail end and lower it into the hot, browned butter. Then lift it and drop other side in butter. Sprinkle with S&P. Baste every 3-4 minutes. Bake 15 minutes. Remove from oven. Cut up fish and sprinkle with finely chopped onion that has been fried a golden brown in butter (NOTE: I cooked onions with the fish). Sprinkle with A1 or Worcestershire sauce.
2. **Make a white sauce by melting 3 T butter; add flour and stir until well blended; heat milk and pour in milk, S&P and stir constantly until sauce thickens (5-10 minutes). Cook until the raw starch taste has left the sauce (2-3 minutes after sauce has thickened). Add chopped eggs to sauce and pour over fish.
3. Over this, place a layer of mashed potatoes about an inch thick, and over all sprinkle grated cheese.
4. Put in hot oven to bake until cheese is browned.

fish, onion, milk, t, eggs, potatoes, butter, worcestershire sauce, cheddar cheese, t

Taken from www.epicurious.com/recipes/member/views/fish-pie-51196191 (may not work)