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Fantastic Fish Pie: Date Added: 13 Nov 2009
Listed in: Fish

6 large potato, peeled, and, chopped into 1-inch pieces
2 free-range egg
2 large handfuls fresh spinach, trimmed, and, washed
1 onion, finely, chopped
1 carrot, halved, and, finely, chopped
extra virgin oil
1 cup heavy cream
2 handful grated old cheddar cheese or grated parmesan cheese
1 lemon, juiced
1 tsp heaping English mustard
1 handful flat-leaf parsley, finely, chopped
1 lb. haddock
1 lb. fresh fillets cod, skinless, pin-boned, sliced into strips
freshly ground black pepper
nutmeg, (optional)

Cooking Instructions

Put the potatoes into salted boiling water and bring back to the boil for 2 minutes. Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked.

At the same time, steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze any excess moisture away. Then drain the potatoes in the colander.

Remove the eggs, cool under cold water, then peel and quarter them. Set aside. In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the heavy cream and bring just to the boil.

Remove from the heat and add the cheese, lemon juice, mustard and parsley. Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce.

The cooked potatoes should be drained and mashed – add a bit of olive oil, salt, pepper, and a touch of nutmeg if you like.

Spread on top of the fish. Don’t bother piping it to make it look pretty – it’s a homely hearty thing. Place in the oven for about 25 to 30 minutes until the potatoes are golden.

Serve with some nice peas or greens, not forgetting your baked beans and tomato ketchup

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