Ingredients
7
oz / 200 g fresh spinach
Salt and freshly ground black pepper
2
oz / 50 g Parmesan or Cheddar cheese, grated
Small bunch flat-leaf parsley, chopped
14
oz / 400 g white fish, such as cod, haddock or pangasius
Directions
1.
1. Preheat the oven to 400 degrees F / 200 degrees C.
2.
2. Wash and roughly chop the potatoes (no need to peel them) and put in a large saucepan of cold, salted water. Bring to the boil and then simmer for about 10-12 minutes or until soft.
3.
3. About 5 minutes into the potatoesâ cooking time, put the spinach leaves in a metal colander and balance over the saucepan. The spinach will cook in the potatoesâ steam and shrink down in size. Drain the potatoes and spinach and put both to one side.
4.
4. In the meantime, wash the carrot and celery and cut into small chunks. Peel and chop the onion.
5.
5. Warm the oil in a heavy-bottomed saucepan over a medium heat and gently sauté the carrot, celery and onion until the onion is translucent, about 5-6 minutes.
6.
6. Add the cream and cheese and stir just until the cheese has melted. Take off the heat and mix in the lemon juice and parsley.
7.
7. Cut the fish into bite-sized chunks, add to the vegetable/cream mixture and season to taste. Pour the mixture into an ovenproof dish and drape the spinach leaves over the top of it.
8.
8. Mash the potatoes roughly with a little butter and milk and spoon over the spinach. Put the pie in the oven and cook for 40 minutes or until the potatoes are crisp and golden.
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