A fish pie recipe that's got oodles of flavour. Guaranteed to warm the cockles!
Serves 4 (generously)
Takes about 40 minutes to make and 30 minutes to bake
1. Preheat the oven to 200°C/fan180°C/gas 6. Cook the potatoes in boiling, salted water for 10-12 minutes until tender. Drain well and return to the pan over the heat and dry out for about 1 minute, shaking the pan well. Mash with plenty of seasoning and half the butter and put aside.
You can use any firm white fish, unsmoked or smoked. A handful of shelled mussels goes down nicely, too.
2. Meanwhile, wash the spinach and cook it in a clean pan with just the water that clings to the leaves until just wilted. Then drain well and squeeze out any excess moisture.
3. In a separate pan, gently cook the shallots and bay leaves in the oil for 6-8 minutes until softened. Add the cream and bring just to the boil. Remove from the heat. Stir in the Parmesan, lemon juice, and parsley.
4. Cut the fish into bite-sized pieces and put into a buttered 1.8-litre (or about 3-pint) ovenproof dish with the prawns. Break up the spinach with a knife and toss together with the fish. Remove the bay leaves from the sauce and pour into the dish, shaking it so it all distributes evenly. Spoon over the mash and dot with the remaining butter. Put on a tray and bake for 25-30 minutes, until golden and bubbling.
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