Trellis Pie

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8 oz mashed potato
  • 6 oz plain flour
  • 4 oz butter
  • 2 oz lard
  • 1 chopped onion
  • 4 oz. sliced mushrooms
  • 8 oz canned fish or cooked smoked haddock
  • Milk
  • 1 heaped tablespoon flour
  • 1 egg yolk


    Sieve the flour with a pinch of salt, and rub in half the butter and all the lard. Add the potato and mix to a fairly stiff dough. Line the dish with this potato pastry, reserving the scraps. Fry the vegetables in the remaining butter, and when cooked, take out a few mushroom slices. Drain off the liquid from canned fish if used and make it up to half pint with milk, otherwise use half pint milk. Add the flour, stirring continuously to make a smooth sauce. Add the flaked fish and egg yolk, and adjust seasoning. Spoon the mixture into the flan case. Decorate with a lattice of potato pastry and brush with a little milk. Bake the flan at 400°F, 200°C, gas mark 6 for 25-30 minutes until cooked through. Decorate with the reserved mushrooms before serving.