Fantastic Fish Pie

Serves 4-6

Ingredients:
5 large Potatoes, peeled and diced into 2.5cm/1 inch squares
Salt and Ground Black Pepper
2 Free-range Eggs
2 large handfuls of Spinach
1 Onion, finely chopped
1 Carrot, halved and finely chopped
Extra Virgin Olive Oil
285ml/½ pint Double Cream
2 good handfuls of grated mature Cheddar or Parmesan cheese
Juice of 1 Lemon
1 heaped teaspoon Dijon Mustard (Dijon is Gluten Free)
1 large handful of Flat-Leaf Parsley, finely chopped
½lb Cod Fillet, skin removed and sliced into strips/chunks
½lb Salmon Fillet, skin removed and sliced into strips/chunks
1 large handful of frozen prawns, defrosted
Nutmeg (optional)

Pre-heat oven 210C, Fan 190C, Gas 7

1 Put the potatoes on to boil.

2 Boil the eggs for 8 minutes.  Once cooked, remove the eggs from the heat, cover with cold water and set to one side.

3 In a non-stick saucepan, gently fry the onion and carrot in a little oil until softened.

4 Put the fish, eggs and prawns in a oven-proof dish and press the spinach in between the fish and eggs.  If you wish to cook the spinach first, do so for one minute but squeeze out any moisture.

5 In the pan with the onion and carrot, add the double cream and bring just to the boil.  Remove from the heat and then add the cheese, lemon juice, mustard and parsley.  Pour the mixture evenly over the fish.

6 Drain the potatoes when cooked and mash them with a bit of olive oil, salt, pepper and a touch of nutmeg.  Spread it on top of the fish very roughly.

7 Place in oven for about 20-30 mins until the potatoes are golden.

Serve with green vegetables.

Enjoy!