5 Large Potatoes, Peeled and Diced

Fish pie

Preparation time: 10 minutes

Cooking time: 50 minutes

Serves: 4-6

What you need

Freshly ground pepper

2 Eggs

2 Large handfuls of fresh or frozen spinach

1 Onion, finely chopped

1 Carrot, halved and finely chopped

Extra virgin olive oil

About 285/ml/ ½ pint milk

1 Tbsp. corn flour mix with a little water

2 Good handfuls of low fat mature cheddar cheese

Juice of 1 lemon

1 Heaped tsp English mustard

2 Large handfuls of flat leaf parsley, finely chopped

455/1lb Haddock, cod or coley, skinned, boned and cut into Strips (other fish can be added eg. salmon or prawns)

What You Do

Put the potatoes into boiling water and bring back to the boil for two minutes.

Carefully add the eggs to the same pan and cook for another eight minutes until hard-boiled.

Steam the spinach in a colander above the pan for about 1 minute.

Remove from the colander and gently squeeze any excess moisture away.

Drain the potatoes in the colander.

Remove the eggs, cool under cold water, peel and quarter them. Put to one side.

In a separate pan fry the onions and carrot in olive oil for about five minutes, add the milk and corn flour and bring to the boil.

Remove from the heat and add cheese, lemon juice, mustard and parsley.

Put the spinach, fish and eggs into an earthenware dish, pouring over the creamy vegetable sauce.

Mash the potatoes – add the pepper.

Spread on top of fish.

Place in the oven for about 25-30 minutes until the potatoes are golden.

Nutritional Information

This recipe is low in fat and high in protein