This recipe is taken from Jamie Oliver's 'The Return of the Naked Chef.' We've made this a few times and my suggested changes are in brackets. This is a great winter dish, very tasty and filling and dead easy to make :-)

Fish Pie (serves 6)

5 large potatoes, peeled and diced into 2.5cm/1 inch cubes
salt and freshly ground black pepper
(small amount of milk or skim milk)
(knob of butter)
2 free-range eggs (I suggest 3 or 4)
2 handfuls fresh spinach (you can use frozen if it's out of season, just make sure it's thawed and excess water is squeezed out)
1 onion, finely chopped
1 carrot, halved and finely chopped
olive oil
approx 285ml/0.5 pint double cream (known as thickened cream in some parts, you can use a bit more if you like)
2 good handfuls grated mature Cheddar or Parmesan cheese (I like about 2/3 Cheddar and 1/3 Parmesan)
juice of 1 lemon
1 heaped teaspoon English mustard (or to taste, I usually drop in a bit more once I've tasted the sauce)
1 small handful parsley, finely chopped
455g/1lb white fish fillet, skin removed, deboned and sliced into strips or chunks (I usually use about 700g, I find the smaller amount to be not quite enough. Ask your fishmonger for a firm fish that won't fall apart during cooking)
nutmeg (optional)

Preheat oven to 220 degrees C/425F. Put the potatoes into salted boiling water and bring back to the boil for two minutes. Carefully add the eggs to the same saucepan and cook for a further 7 minutes. At this time, steam the spinach in a colander over this saucepan. This will only take a minute. When the spinach is done, remove from the colander and squeeze any excess moisture away. Then drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter then. Place all to one side. (If this sounds too hard to do with the one pan, you can use three pans but it's a lot more washing up!)

In a large pan, slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the double cream and bring just to the boil. Remove from the heat and add the cheese, lemon juice, mustard and parsley. Combine and adjust taste to suit. Add the spinach, fish and eggs and gently combine. Pour into a large baking dish.

Mash the potatoes with a little butter, milk, salt and pepper and nutmeg if desired. Spread on top of the fish mix. Don't bother piping it to make it pretty - it's a homely hearty thing. Place in the oven for 25-30 minutes until the potatoes are golden and it is heated through.

Serve by itself or with some greens and fresh crusty bread. (Also nice with a glass of white wine or a beer.)