Fabulous Fish Pie



6 large potatoes, peeled and diced into 1-inch squares
2 eggs
2 large handfuls fresh spinach, trimmed and washed
1 onion, finely chopped
1 carrot, halved and finely chopped
olive oil
1 cup cream
1/2 cup grated cheese
1 lemon, juiced
1 teaspoon English mustard
1 tbsp chopped flat-leaf parsley
500g basa fillets, sliced into strips
Salt and freshly ground black pepper
Nutmeg, optional

Preheat your oven to 230 C. Boil potatoes in salted water 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. Set aside.

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

Place the spinach, fish and eggs into an appropriately sized ovenproof dish and mix together, pouring over the creamy vegetable sauce. Roughly mash the drained cooked potatoes add olive oil, salt, pepper, and a touch of nutmeg, if desired. Spread on top of the fish mixture.  Place in the oven for 25 to 30 minutes until the potatoes are golden.

Serve with peas or greens.

Serves 4

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Midwest Foods Dubbo