Fish pie

2. Add the butter and milk a little at a time, mashing the potatoes smooth. Season to taste with salt and pepper.

STEW

Butter (for the dish) 1/4 cup (4 tablespoons) butter 10 ounces (about 2 cups) pearl onions, peeled 3 medium carrots, cut into 1/2-inch pieces 4 stalks celery, cut into 1/2-inch pieces 2 tablespoons chopped fresh thyme Salt and pepper, to taste 1/3 cup flour 4 cups milk 1/4 cup chopped parsley 1/2 cup frozen peas 1 1/4 pounds cod or haddock, cut into 2-inch pieces 1 1/4 pounds salmon, cut into 2-inch pieces

1. Butter a 9-by-13-inch baking dish.

2. In a large flameproof casserole, melt the butter over medium heat. Add the onions, carrots, celery, 1 tablespoon of the thyme, salt, and pepper. Cook, stirring often, for 10 minutes or until softened.

3. Stir in the flour and cook, stirring often, for 5 minutes. Stir in the milk and cook, stirring constantly, until the mixture comes to a boil. Lower the heat and simmer for 5 minutes or until the mixture thickens.

4. Turn on the broiler.

5. Add the remaining 1 tablespoon thyme, parsley, peas, cod or haddock, and salmon. Stir gently. Cook over medium heat for 5 minutes or until the fish is almost cooked through. Stir gently so the fish doesn't break up.

6. Transfer the mixture to the baking dish. Top with mashed potatoes, spreading them in an even layer. Place about 10 inches from the broiler element. Broil the dish, watching it carefully, for 8 minutes or until golden.