Florentine fish pie with egg and spinach

Method

• step 1

  Wilt the spinach in the microwave or in a pan with a tiny splash of water. Leave to cool completely then squeeze out as much water as you can. Roughly chop, then scatter in the base of a buttered large baking dish.

• step 2

  Boil the eggs for 9 mins then run under cold water until cool. Peel and quarter, then sit on top of the spinach.

• step 3

  Heat the oven to 190C/170C fan/gas 5. Melt the butter in a pan and gently cook the leeks until really soft.

• step 4

  Stir in the flour and cook for 3-4 mins or until the flour smells nutty. Gradually stir in the milk until saucy and simmer for 5 mins. Add the cream and bring gently to a simmer for a couple of minutes. Season well, then stir in the parsley, chives, fish and prawns, then take off the heat. Spoon evenly on top of the eggs and spinach.

• step 5

  To make the mash, boil the potatoes in salted water until tender. Drain, then tip back into the pan over a low heat to dry out slightly. Add the butter, milk and some seasoning. Mash really well. Spoon over the fish, then spread out using a fork so you end up with a rough surface. Dot or brush with more butter for a golden top.

• step 6

  Bake for 30-35 mins or until the top is crisp and golden, and the filling is bubbling and piping hot.