Name: Florentine fish pie with egg and spinach
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 300g baby spinach; 4 eggs; 30g butter; 1 medium leek finely chopped; 30g plain flour; 350ml milk; 150ml double cream; ½ small bunch of parsley chopped; ½ small bunch chives chopped; 250g firm white skinless fish (such as cod, hake or haddock); 250g skinless smoked haddock cut into chunks; 200g large raw peeled prawns; 1 kg Maris Piper potatoes peeled, cut into chunks; large knob of butter; splash of milk

Baking dish of fish pie with a serving removed

300g baby spinach
4 eggs
30g butter
1 medium leek
finely chopped
30g plain flour
350ml milk
150ml double cream
½ small bunch of parsley
chopped
½ small bunch chives
chopped
250g firm white skinless fish (such as cod, hake or haddock)
250g skinless smoked haddock
cut into chunks
200g large raw peeled prawns

MASH

1 kg Maris Piper potatoes
peeled, cut into chunks
large knob of butter
splash of milk

Method

step 1
Wilt the spinach in the microwave or in a pan with a tiny splash of water. Leave to cool completely then squeeze out as much water as you can. Roughly chop, then scatter in the base of a buttered large baking dish.
step 2
Boil the eggs for 9 mins then run under cold water until cool. Peel and quarter, then sit on top of the spinach.
step 3
Heat the oven to 190C/170C fan/gas 5. Melt the butter in a pan and gently cook the leeks until really soft.
step 4
Stir in the flour and cook for 3-4 mins or until the flour smells nutty. Gradually stir in the milk until saucy and simmer for 5 mins. Add the cream and bring gently to a simmer for a couple of minutes. Season well, then stir in the parsley, chives, fish and prawns, then take off the heat. Spoon evenly on top of the eggs and spinach.
step 5
To make the mash, boil the potatoes in salted water until tender. Drain, then tip back into the pan over a low heat to dry out slightly. Add the butter, milk and some seasoning. Mash really well. Spoon over the fish, then spread out using a fork so you end up with a rough surface. Dot or brush with more butter for a golden top.
step 6
Bake for 30-35 mins or until the top is crisp and golden, and the filling is bubbling and piping hot.