A well constructed Fish Pie is a lovely heartwarming dinner. Not the prettiest of dishes, but certainly one of the tastiest. A hearty mixture of white cod, smoked mackerel and tiny cocktail size shrimp are cooked in a tangy lemony cheese sauce and finished off with a handful of cooked spinach and a few boiled eggs. Top it all off with a healthy crown of mashed potatoes, and you have the seafood version of a Shepherd's Pie. It's got to be British fare, and you're right. Inspired by a recipe by Jamie Oliver, we've tweaked it enough to make it our own. We also serve it with hot sauce, tacky I know, but very yummy.
Fabulous Fish Pie
5 large potatoes, peeled and diced into 1" squares
1 bunch fresh spinach, washed
1 onion, finely chopped
1 carrot, halved and finely chopped
1 1/3 cups heavy cream
1 cup parmesan cheese, grated
juice of 1 lemon
1 tbsp English mustard or Dijon
1/2 cup fresh parsley, chopped
1 lb fresh cod or haddock, skinned, boned and sliced into strips
1 cup fresh salad shrimp
1/2 cup smoked mackerel
Preheat the oven to 425°. Boil the potatoes until soft, then mash with a little olive oil, salt and pepper. Set aside. Boil the eggs in a saucepan, steaming the spinach in a colander above the eggs, removing the spinach once it's wilted and squeeze dry. Remove the eggs after 15 minutes, let cool slightly then peel and quarter. Set aside. In a large saucepan, fry the onion and carrot in a little olive oil for about 5 minutes then add the cream and bring just to the boil. Remove it from the heat, adding the cheese, lemon juice, mustard and parsley. Place the fish and the spinach in a large baking dish, or single serving baking dishes, and mix to combine. Top with the quartered eggs, then pour the creamy vegetable sauce over top. Finish with spreading the mash potato over the fish pie. Bake in the oven for 30-45 minutes until the potatoes are golden and the pie is bubbling hot. Serve with some hot sauce on the side if you want to kick it up a notch.