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Fish Pie in 10 Easy Steps

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Rate this recipe 4.3/5 (34 Votes)

Ingredients

  • 5 large potatoes, peeled and diced into 2.5cm squares
  • salt and pepper
  • 2 eggs
  • 2 large handfuls of spinach
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • olive oil
  • 285ml double cream
  • 2 large handfuls of grated mature Cheddar cheese
  • 1 lemon (juice)
  • 1 heaped teaspoon English mustard
  • 1 large handful flat leaf parsley, finely chopped
  • 455g fish (haddock, cod etc) - skinless, boneless and cut into strips
  • Nutmeg

Details

servings 6
Level of difficulty Average
Preparation time 10mins
 Cooking time 60mins
 Cost Average budget

Preparation

Step 1

Preheat oven to 230°C.

Step 2

Put potato chunks into salted boiling water. Bring back to boil and cook for 2 minutes.

Step 3

Add the eggs to the pan with the potatoes and cook for 8 minutes until they are hard-boiled and the potatoes are cooked.

Step 4

Steam the spinach in a colander above the pan.

It should only take about a minute to wilt.

Remove from colander and squeeze out any excess moisture.

Step 5

Drain the potatoes. Remove the eggs, cool under cold water, then peel and quarter them.

Step 6

Slowly fry the onion and carrot in a little olive oil for about five minutes.

Step 7

Add the double cream and bring just to the boil. Remove from heat and add the cheese, lemon juice, mustard and parsley.

Step 8

Put the fish in an ovenproof dish. Then add the spinach and boiled eggs. Pour over the creamy, cheesey, vegetable sauce.

Step 9

Mash the potatoes with a little olive oil, salt and pepper and nutmeg. Spread on top of the fish mixture.

Step 10

Cook for 25 - 30 minutes until the potatoes are golden.

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