Jack’s Simple Fish Pie

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• Step 1

  Preheat the oven to 180°C/350°F/gas 4.

• Step 2

  Wash and dice the potatoes (or drain if using tinned ones)
  and bring to the boil in a large saucepan of water. Reduce to
  a medium heat and cook until tender – 20 minutes for fresh
  potatoes, 5 minutes for tinned.

• Step 3

  Meanwhile, poach the fish. Peel and slice the onion and put
  into a large sauté pan or saucepan with the thyme. Add the
  fish, cover with the milk, and poach on a low heat for around 8
  minutes. Remove the pan from the heat, take out the fish and
  onion pieces and place on a plate. Flake the fish with a fork.
  Reserve the poaching liquid to make the sauce with later.
  Boil or poach the eggs in a small saucepan for 6 minutes.
  Drain and carefully spoon on to the fish plate.

• Step 4

  Check the potatoes – they should be very soft by now. When
  cooked, drain the potatoes and tip back into the saucepan.
  Mash with a little milk and butter. Grate the cheese into the
  mash and stir well to melt through.

• Step 5

  Melt the butter in a milk pan over a low heat and add 1
  tablespoon of the flour. Stir well with a wooden spoon to make
  a thick paste. Add the other tablespoon of flour and repeat.
  Now take a tablespoon of the reserved poaching liquid and stir
  it into the paste until well mixed in. Repeat, gradually adding
  more liquid, until blended together in a thick sauce. You may
  not need to use all the poaching liquid. Add the spinach, stir to
  wilt, then tip in the cooked eggs, mashing them with the back
  of a fork to break up. Add the onion then the flaked fish and
  mix everything together well to coat in the sauce.

• Step 6

  Spoon the fish mixture into a large ovenproof casserole dish
  then top with the potato mash, starting at the edge of the dish
  and working inwards, using a fork to fluff up the top. Bake in
  the preheated oven for 20 minutes, until the mash is golden
  and crispy on top.

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