Well, as J and I have been delighted with the Two Fat Ladies and are even more thoroughly enamored with the British than ever, we thought we would try our hand at a fish pie. I didn't get the Fat Ladies' cookbooks from the library in time, so I made up my own recipe--and it turned out quite well! As one of the Fat Ladies says, "I don't know anybody who doesn't like a good fish pie." Now we don't either. (The recipe is made for Dairy Free folks, but it can easily be switched to non-DF).
4 tablespoons (1/2 stick) Earth Balance "butter"
1 large fennel bulb, trimmed, halved, thinly sliced crosswise
2 small leeks, CLEANED and sliced
2 medium onions chopped
2 tablespoons all purpose flour
1 1/2 cups chicken broth
1/2 cup sherry
1/2 containter of Tofutti Better Than Sour Cream
1 1/2 pounds haddock fillets, cut into 1-inch cubes (haddock is increadibly mild and wonderfully flaky)
1 6-ounce package baby spinach (at least)
3 1/2 cups warm mashed potatoes
Preheat broiler to low.
Melt butter in heavy large saucepan over medium heat. Add fennel, onions and leeks. Cover; cook until tender, stirring occasionally, about 8 minutes.
Sprinkle with flour, salt, and pepper. sauté 2 minutes.
Add broth, sherry, and Tofutti Sour Cream; bring to boil, stirring often (allow mixture to reduce some). Add fish. Cover; simmer over medium heat until fish is almost cooked through, about 3 minutes.
In a seperate pan sautee spinach lightly in olive oil.
Grease a 11x7x2-inch baking dish, and spread out the sauteed spinach on the bottom. Transfer fish mixture to baking dish. Patting down the mixture to make sure that it created a firm base for the mashed potatoes. Spoon mashed potatoes over, covering completely. Broil until filling bubbles at edges and potatoes are brown in spots. Serve.