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Fish Pie
"The whole fish pie thing is one of the most homely, comforting and moreish dinners I can think of" - Jamie Oliver
Fish
Ingredients
- 500g haddock, skin removed and sliced into strips
- 300-500g fresh spinach
- 1 onion, finely chopped
- 2 medium carrots, thinly sliced
- 2 eggs - hardboiled
- approx. 150g grated mature Cheddar or Parmesan cheese
- approx. 250ml cream
- juice of 1 lemon
- 1 heaped teaspoon English mustard
- 800g - 1kg potatoes
- extra virgin olive oil
- salt and freshly ground black pepper
- 1 large handful of parsley, finely chopped
- nutmeg (optional)
Method
- Preheat the oven to 230°C.
- Cook potatoes in salted water until done, drain and mash with a bit of olive oil or butter, salt, pepper and a touch of nutmeg. Add a drop of milk if the mash is not soft enough.
- Steam the spinach until done.
- Slowly fry the onion and carrot in a little olive oil for about 5 minutes.
- Add the double cream and bring just to the boil.
- Remove from the heat and add the cheese, lemon juice, mustard and parsley.
- Peel and quarter the hardboiled eggs.
- Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce.
- Spread the potato-mash on top of the fish.
- Place in the oven for about 25-30 minutes until the potatoes are golden.
- Serve with some nice peas or greens.
Original recipe from:
The Return of the Naked Chef