Fish Pie

Serves 4

Ingredients

1kg floury potatoes (diced in 2½cm chunks)
Salt & pepper
2 large eggs
2 handfuls of fresh spinach
1 onion (finely chopped)
1 carrot (finely chopped)
olive oil
125ml double cream
200g mature cheddar (grated)
juice of ½ a lemon
1 tbsp wholegrain mustard
1 tbsp fresh parsley (finely chopped)
450g cod loin or salmon fillet (cut into 2cm chunks)
2 pinches ground nutmeg (better with fresh if you have it)

Method

• Preheat the oven to 200oC
• Cook the potatoes in salted boiling water for 10mins. Add the eggs and cook for a further 8mins. If the potatoes aren’t yet cooked, leave for another few mins
• Steam the spinach in a steamer or colander for a minute of two over the potato water
• Drain the spinach and squeeze out any excess water
• Drain the potatoes and put the eggs in cold water to prevent further cooking
• In a pan heat a splash of olive oil and add the onion and carrot over a medium heat for 5 mins
• Add the cream and just bring to the boil. Take off the heat
• Add the cheddar, lemon juice, mustard and parsley
• Shell the eggs and cut into quarters
• In an ovenproof dish add the spinach, raw fish and eggs. Add the creamy mixture from the pot
• Mash the potatoes and add to the top of the dish. Drizzle with olive oil and nutmeg
• Set in the oven and cook for 30mins until the mash is golden brown