Prep time: 30 min
Cooking time: 30 min
Serves 6
Ingredients
- 5 large potatoes, peeled and cut into quarters
- Salt and freshly ground black pepper
- 2 free-range eggs
- 1 onion, finely chopped
- 1 large carrot, halved and finely chopped
- Extra virgin olive oil
- 300ml double cream
- 2 good handfuls of grated mature Cheddar
- Juice of 1 lemon
- 1 heaped tsp English mustard
- 1 large handful of flat leaf parsley, finely chopped
- 600g of fish. Two packets of fish pie mix. Or chunks of Cod, Salmon, Smoked Haddock and Smoked Mussels
Method
- Preheat oven to 200c
- Put the potatoes into salted boiling water and bring back to the boil for two minutes.
- Carefully add the eggs to the pan and cook for another eight minutes until hard boiled, by which time the potatoes should also be cooked.
- 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, slowly fry the onion and carrot in olive oil for about five minutes, add the double cream and bring just to the boil.
- Remove from the heat and add the cheese, lemon juice, mustard and parsley.
- Put the fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce.
- Mash the cooked potatoes – add a bit of olive oil, salt, pepper.
- Spread on top of the fish.
- Place in the oven for about 25-30 minutes until the potatoes are golden.
- Serve with some nice peas or greens.