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Fish Pie

Fish Pie

Heart-warming fish pie that’s full off goodness

  • 900g potatoes
  • 1 large onion
  • A handful of chopped fresh thyme
  • Fish mix (at any supermarket or fish counter)
  • 400ml whole milk
  • 4 eggs
  • 10g cheese
  • 40g butter
  • 2 heaped tbsp plain flour
  • 2 mugs of spinach leaves
  • A handful of fresh parsley

  • Preheat the oven to 180°C/Gas Mark 4.
  • Wash and dice the potatoes and bring to the boil in a large saucepan of water. Reduce to a medium heat and cook until tender.
  • Meanwhile, poach the fish.
  • Peel and quarter the onion and put into a large sauté pan or saucepan with the thyme.
  • Add the fish, cover with the milk, and poach on a low heat for around eight minutes.
  • Remove the pan from the heat, take out the fish and onion pieces and place on a plate.
  • Flake the fish with a fork. Reserve the poaching liquid to make the sauce with later.
  • Boil or poach the eggs in a small saucepan for six minutes. Drain and carefully spoon on to the fish plate.
  • When the potatoes are soft. Mash with a little milk and butter.
  • Melt the butter in a milk pan over a low heat and add one tablespoon of the flour.
  • Stir well with a wooden spoon to make a thick paste.
  • Add the other tablespoon of flour and repeat. Now take a tablespoon of the reserved poaching liquid and stir it into the paste until well mixed in. Repeat, gradually adding more liquid, until blended together in a thick sauce.
  • Add the spinach, stir to wilt, then tip in the cooked eggs, mashing them with the back of a fork to break up.
  • Add the onion then the flaked fish and mix everything together well to coat in the sauce.
  • Spoon the fish mixture into a large ovenproof casserole dish then top with the potato mash, top with grated cheese.
  • Bake in the preheated oven for 20 minutes, until the mash is golden and crispy on top.