graham wrote in rec.food.cooking:

> When I was buying the ingredients for the annual seafood lasagne, I
> knew I needed enough to double the amount of sauce as no matter what
> the recipe, there is never enough sauce. The doubling factor
> mistakenly influenced everything else and I bought too much fish and
> shrimp. Therefore, I decided to use it up, with some long-stored
> steelhead trout in the freezer and make fish pies. I poached the
> trout in fish stock (Knorr cubes) and flaked it. I made a white sauce
> by infusing milk with shallots and bay leaves - adding it to a roux
> made with butter and flour. Then I formed alternating layers of
> sauce, Steelhead, sole and shrimp in a deep pie dishes, topping them
> off with mashed potato. Baked for about 30 minutes at 350F, the
> smallest one was delicious. The others will go into the freezer for
> later. Graham

That sounds good!

Were the pie dishes lined with a crust?

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