5 large potatoes peeled and diced (for mash)
salt & freshly ground black pepper
2 free range eggs
200 g fresh spinach
1 onion, finely chopped
1 carrot, halved and finely chopped
- 1 large handful of frozen peas.
- extra virgin olive oil
- 600 ml cream
- 200 g cheddar cheese
- 1 lemon, juice of
- 1 teaspoon English mustard- you can leave this out if you are concerned about little ones not liking the strong flavour.
- 100 g flat leaf parsley, finely chopped
- 500 g of fish pie mix from the fishmonger/fish counter. I like mine to include smoked haddock, cod and prawns.
- **be extra careful of fish bones if children are eating this dish**
- Preheat the oven to 230°C/450°F/gas 8.
- Put the potatoes into 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 tip onto a clean tea towel and gently squeeze to remove excess moisture. If you don’t the sauce can go a bit watery which spoils the dish a little.
- Drain the potatoes and put to one side.
- Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.
- In a separate pan slowly fry the onion, peas 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.
- Mash the potato, I add a little cream to mine to make it really yummy (and because otherwise there will be a dribble of left over cream languishing in my fridge for a fortnight. Waste not, want not!
- Place in the oven for about 25-30 minutes until the potatoes are golden.
Serve with crusty bread or extra greens.