Fabulous Fish Pie

I've been a bad blogger this last week, life has got in the way - manic crocheting, birthday partying & busy at work too.

Anyway, back to blogging this week and I'm having a go at a completion, taking part in the #MarisPiperBritMums Challenge with www.lovepotatoes.co.uk.
 

Given that I am a Carb-o-Holic a recipe using potatoes is easy for me. I count crisps as one of my 5-a-Day and can't imagine a meal without carbs in some form or another (guilty secret - a chip butty, with proper chip shop chips, now that's heavenly).

But, this isn't a recipe for the perfect chip butty (although that blog post may come one day), but for Fabulous Fish Pie.

Most of the ingredients are interchangeable - it's a great way of clearing out the bottom of the fridge.

Here's the basic recipe:

450g maris piper potatoes
3 eggs
320g fish pieces
1 onion, chopped
100g mushrooms
1 courgette
A carrot or two
250g crème fraiche
1 tbsp. mustard (I like either Dijon or wholegrain, but any will do)
Olive oil
Pepper

I buy "fish pie mix" in the supermarket - they're often in the 3 for £10 deals in Sainsbury's or Tesco and they freeze really well.

You can swap things in and out depending on what you've got - use spring onions instead of normal onions, add a handful of peas, some veg left over from a roast dinner, stuff in the bottom of the fridge that's only got a day or two left in it.

Here's what you do:

1. Pre-heat the oven to 200c
2. Peel the potatoes and cut to an even size. Boil for 10 minutes, then drain and leave to cool a bit
3. Hard boil the eggs (10 minutes) then cool them in a bowl of cold water
4. When you can handle them, grate them on the large-hole bit of your grater
5. Grease your casserole/lasagna/whatever dish and put the fish in the bottom.
6. Then add chopped onion, sliced eggs, sliced mushrooms, carrots, courgette & anything else you are using
7. Mix the crème fraiche and the mustard together in a bowl, then spread over the pie contents
8. Top with the grated potato, sprinkle (I was going to say "Drizzle" but that always sounds a bit poncey to me) a bit of olive oil over the top then grate some black pepper
9. Bung in the oven for about 30 mins

And this is what you should end up with. The cooking time is a bit variable, as it depends on your dish. A deep casserole will take longer than a shallow lasagna dish. I poke it with a metal skewer after about 25 minutes, then about every 10-15 minutes after that. Touch the skewer to your lip and when you burn yourself, it's done.

A lovely one-pot meal, not too much washing up and it re-heats really well too (this recipe serves 4, so we often have it two nights running.

So, what do you reckon? A winning dish?