This pie is a warming mixture of kippers and baked beans topped with mashed potatoes and cheese. Serve for supper with lots of cold milk or beer.
1 oz. butter
1 medium-sized onion, finely chopped
1 lb. kipper fillets, skinned and cut INTO 1-inch pieces
14 oz. canned baked beans
3 tablespoons tomato ketchup
1 ½ tablespoons Worcestershire sauce
1 teaspoon dry mustard -|- teaspoon salt
2 hard-boiled eggs, sliced
2 lb. potatoes, cooked and mashed
2 oz. Cheddar cheese, grated
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Add the kipper fillets and baked beans and fry, stirring occasionally, for a further 3 to 5 minutes or until they are heated through. Remove the pan from the heat and stir in the tomato ketchup, Worcestershire sauce, mustard and salt.
Spoon the mixture into a medium-sized baking dish. Cover the mixture with egg slices, then with the potatoes, bringing the potatoes up into decorative swirls with a flat-bladed knife. Sprinkle over the cheese.
Place the dish in the oven and bake the pie for 20 minutes or until the top is brown and bubbling.
Remove the dish from the oven and serve the pie at once.