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Fish Pie

5 large potatoes, peeled and diced into 2.5cm/1in cubes
salt and freshly ground black pepper
2 eggs
2 large handfuls of fresh spinach
1 onion, finely chopped
1 carrot, halved and finely chopped
1 large handful of flat-leaf parsley, finely chopped
1 lemon, juice only
3ml (1 1/2 tsp) English mustard
extra virgin olive oil
285ml (1/2 pt) double cream
2 good handfuls of grated parmesan cheese
455g (1lb) haddock or cod fillet, skin removed, pin-boned and sliced
nutmeg

Preheat the oven to 230C/450F/Gas 8. Put the potatoes into salted
boiling water and bring back to the boil for 2 minutes. Carefully
add the eggs to the pan and cook for a further 8 minutes until
hard-boiled, by which time the potatoes should also be cooked. At
the same time, steam the spinach in a colander above the pan. This
will only take a minute. When the spinach is done, remove from the
colander and gently squeeze any excess moisture away. Then drain
the potatoes in the colander. Remove the eggs, cool under cold
water, then peel and quarter them. Place to one side. In a separate
pan slowly fry the onion and carrot in a little olive oil for about
5 minutes, then 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 spinach, fish and eggs into an appropriately sized
earthenware dish and mix together, pouring over the creamy vegetable
sauce. The cooked potatoes should be drained and mashed add a bit
of olive oil, salt, pepper and a touch of nutmeg if you like. Spread
on top of the fish. Don't bother piping it to make it look pretty
it's a homely hearty thing. Place in the oven for about 25-30
minutes until the potatoes are golden. Serve with some nice peas
or greens.

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