Creamy Blue Cod Pie

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Fish Pie

6 large potatoes, peeled, boiled and mashed

salt and freshly ground black pepper

2 eggs

2 large handfuls fresh or frozen spinach

1 onion, finely chopped

1 carrot, halved and finely chopped

Olive oil

3/4c cream

2 good handfuls grated mature Cheddar or Parmesan

juice of 1 lemon

1 heaped teaspoon dry english mustard

1 large handful flat-leaf parsley, finely chopped

500gm fresh blue cod fillet, or any other fish

Salt and freshly ground black pepper

Nutmeg, optional

Preheat the oven to 230c Put the potatoes into salted boiling water and bring back to a boil for 2 minutes. Carefully add the eggs to the pan and cook for a further 8 minutes 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. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze any excess moisture away. Then drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Place to one side. In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the cream, and bring just to a boil. Remove from the heat and add the cheese, lemon juice, mustard, and parsley. Put the spinach, fish and eggs into an appropriately sized oven proof dish and mix together, pouring over the creamy vegetable sauce. The cooked potatoes should be drained and mashed, add a bit of olive oil, salt, pepper, and a touch of nutmeg, if you like. Spread on top of the fish. Place in the oven for about 25 to 30 minutes until the potatoes are golden. Serve with some nice peas or greens.

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