I love a good pie. It's comfort food. This winner is adapted from a Jamie Oliver recipe. We've changed a few ingredients - swapped potato for sweet potato, added peas, garlic and more eggs. As you can see, it unfortunately does not photograph so well but I can guarantee, there will never be left overs with this baby. It's damn delicious!!
3 medium sweet potatoes, chopped
2 handfuls of fresh spinach
2 cloves of garlic, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
1/2 cup of peas
1 cup of cream
1 big handful of grated cheddar cheese
1 big handful of Parmesan cheese
1 lemon, juiced
1 heaped teaspoon of hot English mustard
1 big handful of flat leaf parsley, finely chopped
2 big pieces of fish cut into chunks (we use cod or rockling - any fleshy white fish will do)
Extra virgin olive oil
Fresh ground salt and pepper
Pre-heat the oven to 230C
Place sweet potato chunks in boiling salted water. After a couple of minutes, add the eggs and cook for a further 8 minutes until they are hard boiled and the sweet potato is also cooked.
At the same time, in a separate bowl, wilt the spinach in boiling water. Squeeze any excess moisture away.
Drain the sweet potatoes and eggs. Place sweet potato in a bowl with a tablespoon of olive oil, salt, pepper, a touch of nutmeg and mash up. Put a plate over the bowl to keep them warm. Cool the eggs under cold water, peel and quarter them. Set aside.
In a frypan add 2 tablespoons of olive oil and slowly fry the garlic, onions, carrot and peas for around 5 minutes. Then add the cream and bring to a boil. Remove from the heat, add the cheeses, lemon juice, mustard and parsley.
Put the spinach, fish and eggs into an earthenware dish and mix together. Pour over creamy vegetable sauce. Spread mashed sweet potato over the fish. Sprinkle with a thin layer of cheese. Cook in the oven for around 25-30 minutes.
Serve with steamed vegies. This recipe feeds around 4 peeps. If there are any leftovers, I can assure you, there will be a fight for seconds!