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Fish Pie

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Fantastic Fish Pie

Ingredients

  • 5 large potatoes, peeled and diced into 2½cm squares

  • Salt and freshly ground black pepper

  • 2 eggs

  • 2 large handfuls of fresh spinach

  • 1 onion, finely chopped

  • 1 carrot, halved and finely chopped

  • Olive oil

  • 285ml double cream

  • 1 lemon, juiced

  • 2 handfuls of grated mature cheddar or parmesan cheese

  • 1 heaped tsp English mustard

  • 1 handful of flat-leaf parsley, finely chopped

  • 455g haddock or cod fillet, skin removed, pin-boned and sliced into strips

  • Nutmeg

Method

  1. Put the potatoes into salted boiling water and bring back to the boil for two minutes

  2. Carefully add the eggs to the pan and cook for a further eight minutes until hard boiled, by which time the potatoes should also be cooked

  3. At the same time, steam the spinach in a colander above the pan for a minute

  4. When done, remove from the colander and gently squeeze any excess moisture away

  5. Now use the colander to strain the potatoes

  6. Remove the eggs, cool under cold water, then peel and quarter them and place to one side

  7. In a separate pan, slowly fry the onion and carrot in a little olive oil for about five minutes, then add the double cream and bring just to the boil

  8. Remove from the heat and add the lemon juice, cheeses, mustard and parsley

  9. Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamed vegetable sauce

  10. The cooked potatoes should be drained and mashed - add a bit of olive oil, salt, pepper and a touch of nutmeg

  11. Spread this on top of the fish

  12. Place in the oven at 230°C for 25 to 30 minutes until the potatoes are golden, serve with crisp green vegetables

Notes

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