4 small eggs
700 g (1 ½ lb) potatoes
350 g (12 oz) cod or haddock fillet, skinned and diced
350 g (12 oz) smoked cod or haddock fillet, skinned and diced
1 leek, thinly sliced
175 g (6 oz) frozen peas, thawed
150 ml (¼ pint) passata
450 g (1 lb) British Classic Tomatoes, peeled and sliced
30 ml (2 tbsp) chopped parsley
75 g (3 oz) cheddar cheese, grated
15 ml (1 tbsp) milk (optional)
Hard boil eggs for 10 minutes. Boil potatoes until tender.
Put the fish into a greased 2.3 L (4 pint) ovenproof casserole. Add the leeks and peas and pour over passata. Arrange a layer of sliced tomatoes on top.
Shell the eggs and cut into quarters and place on tomatoes, yolks uppermost. Season and sprinkle over chopped parsley.
Mash potatoes and beat in half the cheese and a little milk if necessary to make a creamy consistency.
Using a piping bag with a large nozzle, pipe the potato in a lattice pattern on top of the pie. Sprinkle over the remaining grated cheese.
Cook in the oven at 190°C (375°F/Gas mark 5) for 45-55 minutes.
Did You Know?
British tomato growers wash 4 million m2 of windows a year, that’s washing London’s Iconic Shard, 71 times a year.