Could this be the one you mean:-

(I'll leave Minerva to tell you about the history of why this is cooked in Mousehole )

Stargazey Pie

6 tablespoons Bread Crumbs (fresh)
5 oz Milk
1 tablespoon Parsley (dried)
1 Lemon
1 Onion (medium, chopped)
6 Pilchards (fresh)
2 Eggs
1 slice Bacon (chopped)
5 oz Cider
Pastry Crust

Cooking at: 375 F / 190 C / Gas Mark 5
Est. Prep Time: 25 minutes
Est. Cooking Time: 40 minutes

Clean the fish, if not already, but leave their heads and tails on. Trim off the fins, and bone them. Wash well, and set on paper towel to drain.

Stir the bread crumbs into the milk; set aside.

Peel and chop the onion; set aside.

Hard-boil the eggs. Peel, then chop them; set aside.

Zest the lemon. Add to the milk and bread crumb mixture, then juice the lemon to get 3 tablespoons of juice. Add this juice to the milk and bread crumb mixture as well, along with the chopped onion and the parsley.

Line the bottom of an ovenproof dish with half of the piecrust.

Distribute the bread crumb mixture throughout the dish, and sprinkle around the chopped egg and bacon. Season with salt and paper, then pour the cider on.

Put on the top crust. Make 6 slits in the top crust, and stick the fish in, with either their heads or tails showing. Brush the crust with an egg-wash.

Bake for 40 minutes

Instead of dried parsley, you can use double the amount of fresh.

Instead of pilchards, you can use fresh sardines or herrings.

For the pastry crust, you can use a regular pie crust, or puff pastry.

For the cider, use a dry English cider such as you purchase in cans or bottles; not the sweet North American cider.

Stargazey pie is the "classical" Cornish fish pie, but it can be somewhat of an acquired taste (I like it, though). There is also a local legend to go with it:-

http://www.practicallyedible.com/edible … rget=Right

I suspect your mom probably had something like one of the following recipes:-

Cornish Fish Pie

How to make Cornish fish pie:
An economical and easily made fish dish, a pie which has no pastry. This recipe was probably used for smaller mackerel.

Ingredients
mackerel fillets
breadcrumbs
shredded suet
parsley
milk

Method
- Layer the fish, breadcrumbs, shredded suet and parsley in an ovenproof dish.
- Use up all the ingredients.
- Pour the milk over the fish and other ingredients.
- Bake until nicely crisp on top and cooked through.

From:-

http://www.greenchronicle.com/connies_c … itchen.htm

or this:-

Cornish Fish Pie

Ingredients

    *   1kg  potato  , cut into large chunks
    * 150g butter
    * 750ml milk
    * 700g skinless white fish
    * 2 bay leaves
    * 100g prawns , cooked and peeled
    * 3 eggs , hard boiled and quartered
    * 60g plain flour
    * small bunch parsley , chopped
    * 100g grated cheddar cheese

Method

   1.  Heat the oven to 180C/fan 160C/gas 4. Simmer the potatoes for about 20 minutes until tender, then drain and mash with half the butter and a little milk. Season.
   2. Meanwhile, bring the rest of the milk to a simmer in a frying pan, add the fish and bay leaves, cover and cook for 6-8 minutes. Remove the fish (keep the poaching milk) and flake into a dish, sprinkle the prawns and egg on top.
   3. Melt the rest of the butter in a pan, add the flour and mix, then gradually add 300ml of the poaching milk, mixing constantly until all the milk has been absorbed. Bring to the boil and simmer for a couple of minutes then take off the heat and mix in the parsley. Season. Pour over the fish and prawns. Spoon the mash over so it covers everything, then sprinkle with the cheese.
   4. Cook for 20 minutes in the oven until the top is golden.

But I bet Minerva's Gran has an authentic recipe.

Susanne, my lentil recipe isn't all too different from yours.
I'd just omit the Mettenden and add 3 sliced carrots and a finely chopped slice of celeriac plus 1-2 bayleaves. I tend to add so little liquid that I hardly have to drain any.
I'd use magarine or butter for the roux and season with Maggi ( Swabian equivalent of soy sauce;-)), curry powder(my Dad's idea, sounds starnge, but I love it and wouldn't touch lentils in restaurants anymore because I've got so used to that special taste)  and vinegar- I like them really sour, as most Swabians do and I think the lentils are best when they're just slightly burned, you know , all the water gone and the roux sticking to the bottom of the pot.
Serve with spaetzle and Saitenwürstle (Frankfurt sausages). Leftovers can be turned into a soup if some broth is added and I believe that somewhere in the north (where they also add mayonnaise to potato salad  ) they just add diced potatos to the lentils instead of spaetzle.

Ofenschlupfer- Swabian Bread-and-Butter-Pudding

4 dry bread rolls, sliced finely ( a dozen slices per roll at least)
500g (or more) apples, sliced finely
500ml milk
2 eggs
3 tbsp sugar
vanilla to taste
30g raisins
30g almonds, chopped
40g butter

Layer rolls, apples, raisins and almonds into a high gratin dish.Topmost layer out to be rolls. Whisk together milk, eggs, sugar and vanilla, pour over layered stuff in the dish.Dot with butter and bake at 200° C until golden brown, 50-60 minutes.
Serve with vanilla sauce.

My favorite variation is to omit the apples, sandwich the slices together with butter, arrange them in a flat dish, sprinkle with sugar and chopped almonds before I pour over the milk-egg-mixture. That way the whole thing is a lot crunchier and particularly enjoyable with cherry compote or a mashed berry- sauce or any fresh berries and vanilla icecream.

Marie, that's what I thought about the sausages. I agree about the liquid having to be gone and it starting to stick to the pot

Bayleaves sound good. Might try that

My Dad does not like vinegar (there are a lot of things he does not like) so we never eat it with vinegar. It can be quite good though. We sometimes add vinegar to pea soup too.

Maggi is universal German I think. Usually I don't like it much, but I eat it with boiled eggs instead of salt...
For all non-Germans: Maggi is dark like soy sauce and salty, but tastes differently (somewhat like lovage). It is a somewhat acquired taste, but was used to season soups and stews when salt and spices were expensive, and people still love it. http://en.wikipedia.org/wiki/Maggi