Recipe: ultimate fish pie

There are recipes that evolve - I start making one recipe, but as I make it over and over again, I realise that I've moved away from the original ingredients and have ended up with a basically new recipe.  

Not this one.  While I tried to move away from my original fish pie recipe, it's never tasted as good as the first one, so at some point I stopped trying to vary it and just stuck with the good old ingredients.  A fish pie, by nature, is one of the more comforting foods available and this one has been a staple in my diet for many, many years!

My favourite Fish pie

inspired from Jamie Oliver

700gr firm white fish, cooked

3 handfuls spinach,  cooked

2 boiled eggs, cut in quarters

2 large potatoes, boiled and mashed with milk

for the sauce:

1 carrot

1 onion

500ml single cream

2 handfuls shredded cheese

1 tsp grainy mustard

juice from 1/2 lemon

salt/pepper/persil

Print recipe

Preheat oven at 210 C.  Make the sauce:  finely chop carrot and onion, fry over medium heat in a tsp of olive oil.  Add cream, let it cook for about 1 minute.  Remove from heat, add remaining ingredients.  In a large dish, start layering in this order:  fish, spinach, eggs.  Cover with sauce and top everything with the mashed potatoes.  Bake for about 25 minutes.  Leave to cool slightly and try not to eat the whole dish!

This post is my entry into Weekend Cooking, a weekly event hosted by Beth Fish Reads.