FANTASTIC FISH PIE

Adapted from James Oliver

Ingredients:

5 large potatoes, peeled and diced into 1 inch cubes

2 large eggs

2 large handfuls of spinach

1 onion, finely chopped

1 carrot, peeled and finely chopped

olive oil

1 c. heavy cream

mature cheddar or parmesan cheese

The juice from 1 lemon’

1 heaped tsp english mustard

1 large handful parsley, finely chopped

1 lb cod, haddock, or other white fish

1 whole nutmeg, for grating (optional)

Directions:

Preheat the oven to 450.

Put potatoes into a large pot of boiling, salted water and bring back to a boil for 2 minutes.

Carefully add the eggs to the pot and cook for another 8 minutes or until hard-boiled, by which time the potatoes should also be cooked through.

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 out any moisture.

Drain the potatoes in a colander. Remove the eggs, cool under cold water, then peel and quarter them. Set aside.

In separate pan, slowly fry the onion and carrot in a little oil for about 5 minutes, then add the cream and bring just to a boil.

Remove from the heat and finely grate in 2 good handfuls of cheese, then squeeze in the lemon juice and add in the mustard.

Stir the parsley into the cream mixture.

Slice the fish into strips then place in an earthenware dish with the spinach and eggs and mix together, pouring over the creamy vegetable sauce.

The cooked potatoes should be drained and mashed- add a bit of oil, sea salt, black pepper, and a touch of nutmeg, if using. Spread on top of the fish.

Place in the oven for 25-30 minutes, or until potatoes are golden.