My son-in-law made us the elegant Fish Pot Pies back in September which I shared with you, but this is a much more rustic fish pie. It was originally a Jamie Oliver recipe, I think, but I can’t find his recipe among my scraps of paper. We’ve had this many times because it’s so tasty. If you’re making it for two or four, just lessen the ingredients accordingly. It’s very forgiving!

Jo’s Rustic Fish Pie

Ingredients (serves 8)
3 tbsp olive oil
1 large onion, chopped
1 garlic clove, crushed
1 carrot, finely diced
300ml thickened cream
1 tsp hot mustard
8 spinach leaves, chopped (can be frozen but squeeze out the water, or a small bag of baby spinach leaves, but I used silver beet out of the garden)
2 hardboiled eggs chopped
1 large tomato, chopped
120g grated cheese
2 handfuls parsley, chopped
Grated rind and juice of 1 lemon
Salt & pepper
800g firm white fish, chopped into 2cm cubes
400g raw prawn meat, halved
8 potatoes peeled and chopped
100g butter and a little milk
100g grated cheese

Method
Heat the oil and sauté the onion, garlic and carrot till soft.
Add the cream and mustard and bring to the boil.
Meanwhile cook the spinach in a bowl in the microwave till wilted then add to the cream and onion sauce with the tomato.
Stir in the grated cheese, eggs, lemon and parsley, and season with salt and pepper. Allow to cool.
Stir in the fish and prawns and put the mixture into the oven proof dish for serving.
Refrigerate till ready to serve.

When ready to serve heat the oven to 180 degrees.
Boil the potatoes till soft, mash with the butter and milk.
Pile roughly on top of pie, sprinkle the extra grated cheese liberally on top and pop into the oven for 40 minutes or till bubbly and brown on top.