A creamy white fish and vegetable filling baked under mashed potatoes.
240 gWhite fish
1 cupMilk
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35 gButter
80 gGreen peas
350 gPotato
90 gCarrot
70 gOnion
25 gFlour
To tasteSalt
To tasteBlack Pepper
Boil potatoes until soft, then mash with part of the butter and salt.
Cook onion and carrot in butter, then stir in flour.
Whisk in milk, add white fish, peas, salt, and black pepper, and simmer until thick.
Top with mashed potatoes and bake at 200°C / 400°F until golden.