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1
Preheat the oven to 450 degrees.
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2
Put the potatoes into a pan of salted, boiling water.
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3
Bring back to the boil for 10 minutes.
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4
At the same time, hard boil the 2 eggs.
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5
Steam the spinach in a colander over the pan that has the potatoes.
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6
This will only take about a minute.
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7
When the spinach is done, remove from the colander and squeeze out excess water.
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8
Remove the eggs from pan.
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9
Cool under cold water and peel and quarter them.
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10
Put to one side.
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11
Drain the potatoes in the colander.
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12
In a separate pan, slow-fry the onions and carrots in a little olive oil for about 8-10 minutes.
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13
Add the cream and bring just to a boil.
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14
Remove from the heat and add the Cheddar cheese, lemon juice, and mustard.
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15
Put the spinach, fish and eggs in an decent sized casserole dish with a lid and mix together.
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16
Pour over this mixture the creamy vegetable sauce.
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17
Mash the cooked potatoes - adding a bit of olive oil, salt and pepper.
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18
Spread the potatoes on top of the fish.
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19
Place in the oven for 25 - 30 minutes.
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20
Bake at 450 degrees.
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21
I served this fish pie with a loaf of fresh Italian bread and a homemade Cheddar cheese soup found on this site.
