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Method Prep:30min › Cook:30min › Ready in:1hr
Preheat the oven to 200 C / Gas 6.
Bring a large saucepan of salted water to the boil, and cook the potatoes until tender, about 20 minutes. Mash the potatoes, and stir in 70g of the butter and 100ml of the milk.
Place the fish fillets skin side up in a large non-stick frying pan, cover with the remaining milk, add the studded onion, bay leaves and peppercorns. Bring to the boil, cover with a lid or baking tray and simmer for 6 minutes until the fish is just tender and flaking.
Carefully lift the fish from the milk and place in a large ovenproof dish. Use a knife and fork to remove any skin and bones, then break the fish into large flakes. Stir in the prawns.
Heat the oil in a large pan, add the spinach leaves, cramming them into the pan. Cover and cook for 2 minutes, stirring occasionally, or until the leaves are wilted. Season well with salt and pepper. Drain in a sieve to remove any excess liquid.
Strain the milk into a medium pan, add the remaining butter and flour. Slowly bring the milk to the boil, whisking with a balloon whisk until the sauce boils and thickens. Season to taste and stir in half the cheese.
Place the sliced boiled eggs on top of the fish, then scatter the spinach on top. Pour over the sauce. Add the nutmeg, then top with the mashed potatoes, loosely spooning them over so they form a crumbly layer. Scatter the remaining cheese over. Place on a baking tray.
Bake for 25 to 30 minutes or until the top is golden.
Make the pie, whack it in the fridge and put it in the oven when your guests arrive (or when you need the fridge space for wine and beer).
The nutmeg is a touch of genius. I found that some of it just under the cheeze made the topping (which is crunchy, at least if you grill it) absolutely delicious - savoury yet scented.
I didn't have any spinach so left it out. It is probably even better with it included. - 17 Nov 2015