Fish pie

Got this recipe from taste.com.au too...

Cooking Time

25 minutes

Ingredients (serves 6)

• 1.25kg desiree potatoes, peeled, cut into chunks
• 1/4 teaspoon ground nutmeg
• 1/3 cup olive oil
• 1 brown onion, finely chopped
• 1 large carrot, peeled, diced
• 4 stalks celery, trimmed, diced
• 1 1/2 tablespoons cornflour
• 1/2 cup reduced-fat milk
• 375ml can evaporated milk
• 3/4 cup grated light tasty cheese
• 1/4 cup grated parmesan cheese
• 1 tablespoon English mustard
• 1 lemon, juiced
• 1/4 cup flat-leaf parsley leaves, chopped
• 500g ling fillets, bones removed, cut into 3cm cubes
• 200g smoked cod fillets, trimmed, cut into 3cm cubes
• 8 cooked small king prawns, peeled, deveined, halved
• 4 eggs, hard-boiled, peeled, quartered
• 75g baby spinach

Method

1. Place potatoes in a saucepan and cover with cold water. Bring to the boil over medium heat. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until tender. Drain. Return to saucepan. Add nutmeg and 2 tablespoons oil. Season with salt and pepper. Mash until smooth. Cover to keep warm.

2. Meanwhile, heat remaining 2 tablespoons oil in a heavy-based saucepan over medium-high heat. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Add carrot and celery. Cook for 6 to 7 minutes or until just tender.

3. Meanwhile, preheat oven to 200°C. Place cornflour in a bowl. Slowly add milk, whisking constantly until combined. Add milk mixture and evaporated milk to saucepan. Increase heat to high. Cook, stirring, for 5 minutes or until mixture comes to the boil. Add tasty and parmesan cheeses, mustard, 2 tablespoons lemon juice and parsley. Stir to combine.

4. Lightly grease a 6cm deep, 10-cup capacity baking dish. Arrange ling, in a single layer in base of dish. Top with cod, prawns, eggs and spinach. Pour over sauce and shake dish gently to allow sauce to run to base of dish. Top with mashed potato. Bake for 25 to 30 minutes or until golden. Serve.