Fish & chip pie

Hearty homemade pie meets traditional British takeaway for a doubly comforting supper

SERVES 6 PREP 45 mins COOK 1 hr 5 mins EASY

3 eggs (at room temperature)

50g butter, plus extra to serve

2 tbsp rapeseed oil, plus a drizzle

2 onions, chopped

50g plain lour

600ml milk small bunch lat-leaf parsley

6 small cornichons (about 2 tbsp), rinsed and inely chopped

1 tbsp capers, rinsed and inely chopped 1 lemon, zested and juiced

800g loury potatoes, such as Maris Piper 600g skinless and boneless haddock, cut into chunks

1 tbsp malt vinegar

200g frozen peas

1 Boil the eggs for 7 mins, then plunge straight into cold water and set aside to cool.

2 Melt the butter in a large saucepan and add the oil and onions. Cook for 5 mins or until soft. Stir in the flour for 1 min to make a paste, then add the milk bit by bit, stirring as you go, to make a smooth sauce the consistency of double cream. Add the parsley, cornichons, capers and lemon juice, and season to taste.

3 Heat oven to 200C/180C fan/gas 6. Peel the potatoes, cut into chips, put in a pan of water. Bring to a simmer, cook for 2 mins, then drain – the potatoes should still hold their shape. Leave to steam-dry for 5 mins.

4 Spread half the sauce over the base of a large shallow casserole dish (ours was 30cm). Scatter the fish on top, peel and quarter the eggs, and add these too. Top with the remaining sauce. In a bowl, toss the chips with the vinegar, a drizzle of oil and some seasoning. Scatter over the pie and bake for 40 mins until the potatoes are golden.

5 Meanwhile, cook the peas in a pan of boiling water for 2-3 mins, then drain and mash lightly with a knob of butter and the lemon zest. Serve alongside the pie.

GOOD TO KNOW low cal • ibre • 1 of 5-a-day

PER SERVING 446 kcals • fat 17g • saturates 7g • carbs 40g • sugars 10g • ibre 6g • protein 30g • salt 0.6g