Smoked Fish Pie

Ingredients

• 5 large potatoes, peeled and chopped
• milk and butter for mashing
• Gregg's Natural Sea Salt, freshly ground, to season
• Gregg's Whole Black Peppercorns, freshly ground, to season
• 2 cups fresh spinach
• 1 Tbsp olive oil
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 1 cup cream
• 1/2 cup milk
• 1 cup grated tasty cheese
• 2 tsp Gregg's Lemon Pepper Seasoning
• 1 tsp English mustard
• 2 tsp Gregg's Rubbed Parsley
• 2 eggs, hardboiled and cut into quarters
• 400g flaked smoked fish
• oil spray

Method

Preheat the oven to 200°C.

Boil the potatoes until they are tender, then mash with milk and butter and season with Gregg's Sea Salt and Gregg's Black Pepper Grinder. Set aside.

Blanch the spinach for 2 minutes in boiling water. Drain well and then set aside.

Heat the olive oil in a saucepan over medium heat. Add the onion and celery and cook for 5 minutes or until soft. Add the cream and milk and bring to a simmer. Remove from the heat and add the cheese, Gregg's Lemon Pepper Seasoning, mustard and parsley.

Layer the eggs, smoked fish and spinach in an oven proof dish and pour over the cream mixture.

Top with mashed potato. Spray with oil spray.

Bake for 25 to 30 minutes or until golden.