Prep 20 mins
Cook 30 mins
homey and comforting
- 5 large potatoes, peeled and diced into 2 . 5cm/1 inch squares
- salt & freshly ground black pepper
- 2 free range eggs
- 200 g fresh spinach
- 1 onion, finely chopped
- 1 carrot, halved and finely chopped
- extra virgin olive oil
- 600 ml cream
- 200 g cheddar cheese
- 1 lemon, juice of
- 1 teaspoon English mustard
- 100 g flat leaf parsley, finely chopped
- 500 g haddock or 500 g cod fish fillets, skin removed pin boned and sliced into chunks
- nutmeg (optional)
- Preheat the oven to 230°C/450°F/gas 8.
- Put the potatoes into salted boiling water and bring back to the 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, than add the double cream and bring just to the boil. Remove from the heat and add the cheese, lemon juice, mustard and parsley.
- Put the spinach, fish and eggs into an appropriately sized earthenware 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. Don't bother piping it to make it look pretty - it's a homely hearty thing.
- Place in the oven for about 25-30 minutes until the potatoes are golden.
Have made this several times,it's just scrumptious,sod my cholesterol level.<br/>This pie should be made compulsory.
This awesome recipe is from Jamie Oliver's 'The Return of the Naked Chef' cookbook. I love the way he gets so much happening in only one pan (steps 2 to 4). Our family adores this recipe. The main difference for us is the amount of cream used. I prefer to use Jamie's recommended quantity of 285 mls. I'm guessing that more would make it too runny. With 600 mls of cream, I would probably only give four stars, but I haven't tried that approach yet. Also, we think nutmeg is essential, not optional. Try to use fresh ground.
David cooked this for us at the weekend and boy did it wow. Asked him for the recipe and here I am ?