Fantastic Fish Pie
Jamie Oliver’s fish pie — haddock or cod, spinach and boiled eggs in a creamy mustard and cheese sauce under mashed potato.
Ingredients
- 5 large potatoes
- 2 large eggs
- 2 large handfuls baby spinach
- 1 onion
- 1 carrot
- olive oil
- 250ml double cream
- mature cheddar or parmesan cheese
- 1 lemon
- 1 heaped tsp English mustard
- 1 large handful fresh flat-leaf parsley
- 450g haddock or cod fillet, skin off, pin-boned
- 1 whole nutmeg, for grating (optional)
Instructions
- Preheat the oven to 230C/450F/gas 8.
- Peel and dice the potatoes into 2.5cm chunks, then put into boiling salted water and bring back to the boil for 2 minutes.
- Carefully add the eggs to the pan and cook for a further 8 minutes, or until hard-boiled, by which time the potatoes should also be cooked.
- At the same time, steam the spinach in a colander above the pan for a minute. When done, remove and gently squeeze out any excess moisture.
- Drain the potatoes. Remove the eggs, cool under cold water, then peel and quarter them.
- Peel and finely chop the onion, then peel, halve and finely chop the carrot.
- 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.
- Remove from the heat and finely grate in 2 good handfuls of cheese, then squeeze in the lemon juice and stir through the mustard. Pick and finely chop the parsley and stir in.
- Slice the fish into strips, then place in an ovenproof dish with the spinach and eggs and mix together, pouring over the creamy sauce.
- Drain and mash the cooked potatoes with a little oil, sea salt, black pepper and a touch of nutmeg (if using). Spread on top of the fish.
- Bake for 25-30 minutes, or until the potatoes are golden.
- Serve with peas or greens.