Creamy fish pie
Step into springtime with this light and creamy fish pie - perfect for Good Friday!
- 600g boneless white fish fillet, cut into chunks
- 1kg baby potatoes
- 200g crème fraîche
- 4 eggs
- 2 tbsp olive oil
- 1 lemon, juiced
- Handful frozen peas
Preheat the oven to 200°C/180°C fan/gas mark 6.
Tip the potatoes into a saucepan and cover with boiling water. Cook for 10 minutes, then drain and mash.
Crack the eggs into the bottom of an ovenproof dish and season with salt and pepper. Place the fish over the eggs. Add the creme fraiche and drizzle the lemon juice over.
Mix the peas into the mashed potatoes then spoon into the dish. Drizzle with olive oil and pop in the oven for 25 minutes until golden and crispy.