Jamie's Fantastic Fish Pie

Jamie's Fantastic Fish Pie

Jamie Oliver recipe from his book "The return of the Naked Chef"


It is indulgent with cream and cheese, so not the best recipe for dieters, but it is delicious. 

Serves 4-6

5 large potatoes, peeled and diced inot 2½cm/1" squares
salt and pepper
2 large eggs
200g fresh spinach
1 onion finely chopped
1 carrot finely chopped
oil
600 ml double cream
200g cheddar cheese, grated
juice of 1 lemon
1 tsp English mustard
100g flat leaf parsley, finely chopped
500g haddock or cod, skin removed, pin boned and cut into large chunks


Preheat the oven Gas 8/230ºC

Put the potatoes into salted boiling water, bring back to the boil and cook for 2 minutes.

Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled and the potatoes are cooked. 

At the same time, steam the spinach in a colonder above the pan.  This will only take a minute.  Once done, remove from the colander and gently squeeze to remove any excess moisture.

Now drain the potatoes. Remove the eggs and peel and quarter them.  Set aside.

In a separate pan, slowly fry the onion and carrot in a little oil for about 5 minutes, then add the double cream and bring just to the boil then remove from the heat. Stir in the cheese, lemon juice, mustard and parsley.

Put the spinach, fish and eggs into a suitable ovenproof dish, mix gently and pour over the sauce.

The cooked potatoes should be drained and mashed with a little oil, salt, pepper and nutmeg. Spread on top of the fish.

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