01 Pre-head the oven
02 Cook potatoes & eggs
03 Mash potatoes
04 Cut cooled eggs
05 Sauté, simmer, & layer
06 Bake & garnish
Pre-head the oven. Place the potatoes in a large pot of salted water and bring to a boil. Cook for 5 minutes, then carefully add the eggs. Boil for an additional 5-7 minutes, or until the potatoes are fork tender. Remove the eggs with a slotted spoon and set aside to cool.
Drain the potatoes in a colander, shaking out the excess moisture, then return to the pot. Mash the potatoes coarsely with a fork or potato masher. Add 2 tablespoons of olive oil and taste for seasoning. Don’t worry if they look dry and crumbly, but feel free to add a splash of stock! Set aside.
When the hard boiled eggs are cool enough, remove the shell and cut them into quarters.
In a large oven-safe skillet or casserole dish, heat 2 tbs of olive oil over medium heat. Sauté the leeks & carrots until soft. Stir in the coconut cream & bring to a simmer. Off the heat, whisk in the lemon juice, Dijon & ½ tsp salt. Fold in the spinach until wilted. Add the peas, fish, eggs & half the parsley. Arrange the fish mixture in an even layer, cover with the potatoes, smushing them out to fully cover the pie – the more rustic and uneven the top, the more crispy bits there will be. Drizzle the potatoes with a little more olive oil.
If your skillet is very full, place it on a baking sheet. Bake the fish pie uncovered in the oven for 20 minutes, or until the potatoes are golden brown and the sides are bubbling. Remove from the oven and allow to rest for 5 minutes before serving. Garnish with the remaining parsley and enjoy!
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!