https://tanyaleary.co.uk/wp-content/uploads/2019/10/logo1.png 0 0 Mumaleary https://tanyaleary.co.uk/wp-content/uploads/2019/10/logo1.png Mumaleary2013-11-01 07:45:472013-11-01 07:45:47Fantastic Fish Pie Muma Leary's Way
I absolutely love this fish pie and have been making it and tweaking it since I was at uni and Jamie Oliver was a little known Essex boy. Yes, there was a time!
It is absolutely perfect for cold winter nights and, everyone in our house tucks in.
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**
This sounds like a bit of a faffy recipe so read it in full before you start and get all your stuff out and prepared before you start on the cooking element- you know how they do on a cooking shows to make things look like a piece of pie (see what I’ve done there!)
I promise, once you’ve made this a couple of times you do get used to it and it is something you can chuck together pretty quickly for an tasty family dinner.
Obviously, if you are
lazy busy you can go down the road of the pre peeled potatoes, pre chopped onions and, because I am lazy busy I often get the baby chantaney carrots so I don’t even need to cut them up!
- 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.