This classic, mashed potato topped, fish pie sooths the soul, even if it is not in fact Friday as the title suggests. Hey ho, this supper recipe is equally good on any day of the week! Both my one year old and four year old loved this which is immensely satisfying.
6 medium sized red potatoes, peeled and cut into equal sized cubes
Glug of milk
Salt and pepper
3 eggs, hard boiled and cut into sixths
Glug of olive oil
1 leek, washed and finely sliced
1 heaped tbsp plain flour
1/2 glass (ish!) of white wine
2 cups of milk
1 heaped tsp of Dijon mustard
Salt and pepper
1/2 tsp ground nutmeg
5 nuggets of frozen spinach
500g of assorted firm fish, I used eco-friendly cod and responsibly sourced salmon, cut into similar sized chunks
2 cups of shelled and deveined prawns, I use frozen
Start by boiling the potatoes in salted water until your fork spears the cubes easily. Drain the potatoes well and return them to the pan. Add the butter to the pan and mash well with a potato masher. Once you are happy with the hopefully lumpless consistency, mix in the milk and then season with salt and pepper. Set aside.
In a pan, melt the butter together with a glug of olive oil. Add the leeks and sauté for a few minutes. Stir in the flour so it forms a paste around the leeks and then allow to cook until the paste pales in colour. Gently stir in the white wine gradually, and then milk until it reaches a pouring sauce consistency. Stir in the mustard and spinach nuggets until they have defrosted, and then season with salt, pepper and ground nutmeg.
In an oven proof dish, pour the sauce over the base and then add the raw fish and prawns over the top. Combine the lot together and then pop the egg pieces in too. Appearance is not important as it will be covered in the mashed potato, but you want to ensure that all the components are evenly distributed so that you get a bit of everything in each serving.
Top with the mashed potato and smooth over with the back of a fork. Grind some fresh black pepper over the top and then cook in a preheated oven for 25 mins at 180c or 350f.
The top should be golden and crispy with the sauce bubbling around the edges. Pop the whole thing under a grill for a couple of minutes if you want to add a bit more colour, fast. Serve with peas, of course.
Any leftovers can of course be reheated and eaten the following day, or as I did, divvy them up into kiddo sized portions and chuck in the freezer ready for one of ‘those’ days.