Ok so the main other problem from the freezer incident was the fish. So now I have loads of fish pie in the freezer. And tonight the 3 of us had just that for dinner with homemade garlic bread.

Basically the BEST fish pie EVER is Jamie Oliver’s from the recipe book “The Naked Chef”. It is exactly as the recipe is title FANTASTIC. To me what really makes this recipe is the hard-boiled eggs and the nutmeg in the mash is great. I don’t always have the  spinach but you can easily substitute or leave out. In fact you can even do that with the mash, making your own variation using different root vegetables. Anyway enough of my blabbering here’s the recipe, courtesy of Jamie Oliver:

Prep Time: 30 minutes
Cook Time: 50 minutes
Servers: 6

6 large potatoes, peeled and diced into 1-inch squares
2 free-range eggs
2 large handfuls fresh spinach, trimmed and washed
1 onion, finely chopped
1 carrot, halved and finely chopped
Extra-virgin olive oil
1 cup heavy cream
2 good handfuls grated mature Cheddar or Parmesan
1 lemon, juiced
1 heaped teaspoon English mustard
1 large handful flat-leaf parsley, finely chopped
1 pound haddock or fresh cod fillet, skin removed, pin-boned and sliced into strips
Salt and freshly ground black pepper
Nutmeg, optional

Pre-heat the oven to 450 degrees F.
Put the potatoes into salted boiling water and bring back to a 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. Set aside.

In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the heavy cream, and bring just to a 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. Place in the oven for about 25 to 30 minutes until the potatoes are golden.