- 1 onion
- 1 leek
- 1 carrot
- 1 garlic clove
- 1 lemon
- A handful of dill
- 500g potatoes
- 100g baby leaf spinach
- 375g fish pie mix
- 227ml single cream
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Fill a pan with water and bring to the boil.
- 2.
Peel the onion and finely slice it. Trim the root and top 3cm from the leek. Halve lengthways and rinse under cold water to remove any dirt. Shake dry and thinly slice the leek. Peel the carrot and finely dice it. Peel the garlic clove and crush or finely chop it. Finely grate the lemon zest. Finely chop the dill, discarding any thick stalks.
- 3.
Pour 1 tbsp oil into a large frying pan and bring to medium heat. Slide in the chopped onion, leek, carrot, garlic and lemon zest. Sprinkle in a little salt and pepper and fry for 10 mins, stirring every now and then.
- 4.
Meanwhile, scrub the potatoes clean and carefully slice into thin rounds about ½cm thick. When the water in the pan is boiling, drop in the potato slices. Simmer for 3-4 mins, till slightly softened. Drain and rinse with cold water to cool slightly.
- 5.
When the veg are soft, tip in the spinach and stir till slightly wilted. Remove the pan from the heat and add the fish pie mix, single cream, chopped dill and a little more salt and pepper. Fold to combine evenly.
- 6.
Spoon the fish and veg into an ovenproof dish, or leave in the frying pan if it’s ovenproof. Layer the thin potato slices over the top to fully cover the pie filling. Drizzle 1 tbsp oil over the top, and rub into the potatoes. Slide into the oven and roast for 30 mins, till the filling is bubbling and the potatoes are crisp around the edges.
- 7.
Scoop generous portions of the fish pie onto warm plates, and serve with wedges of the lemon for squeezing over the top.