Fish Pie - Whole Milk
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 large potatoes, peeled and diced into 1-inch squares2 free-range eggs2 large handfuls fresh spinach, trimmed and washed1 onion, finely chopped1 carrot, halved and finely choppedExtra-virgin olive oil1 cup heavy cream or whole milk (recipe calculated with whole milk)2 good handfuls grated mature Cheddar or Parmesan1 lemon, juiced1 heaped teaspoon English mustard1 large handful flat-leaf parsley, finely chopped1 pound haddock or fresh cod fillet, skin removed, pin-boned and sliced into stripsSalt and freshly ground black pepperNutmeg, optional
Serving suggestions: peas, greens, baked beans, and tomato ketchup
Preheat the oven to 450 degrees F.
Put the potatoes into salted boiling water and bring back to a 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 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 heavy cream, and bring just to a 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. The cooked potatoes should be drained and mashed, add a bit of olive oil, salt, pepper, and a touch of nutmeg, if you like. Spread on top of the fish. Don't bother piping it to make it look pretty, it's a homely hearty thing. Place in the oven for about 25 to 30 minutes until the potatoes are golden. Serve with some nice peas or greens, not forgetting the ketchup.
Number of Servings: 6
Recipe submitted by SparkPeople user FLYINGHEN1.
Preheat the oven to 450 degrees F.
Put the potatoes into salted boiling water and bring back to a 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 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 heavy cream, and bring just to a 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. The cooked potatoes should be drained and mashed, add a bit of olive oil, salt, pepper, and a touch of nutmeg, if you like. Spread on top of the fish. Don't bother piping it to make it look pretty, it's a homely hearty thing. Place in the oven for about 25 to 30 minutes until the potatoes are golden. Serve with some nice peas or greens, not forgetting the ketchup.
Number of Servings: 6
Recipe submitted by SparkPeople user FLYINGHEN1.
Nutritional Info Amount Per Serving
- Calories: 576.8
- Total Fat: 17.3 g
- Cholesterol: 149.6 mg
- Sodium: 277.0 mg
- Total Carbs: 71.5 g
- Dietary Fiber: 9.3 g
- Protein: 34.9 g
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