Adapted from Jamie Oliver’s “Return of the Naked Chef”



  • 1 large sweet potato, peeled and diced
  • salt & freshly ground black pepper
  • 2 free range eggs
  • 1 packet fresh spinach
  • 1 onion, finely chopped
  • 1 carrot,finely chopped
  • extra virgin olive oil
  • 250 ml cream
  • big handful of strong cheese
  • 2T lemon juice
  • 1 teaspoon English mustard
  • 1 handful parsley, finely chopped
  • 250 g haddock sliced into chunks
  • 1T butter
  • handful of grated cheese for pie topping


  • Preheat the oven to 230°C
  • Put the sweet potatoes into salted boiling water and bring back to the boil for 5 minutes.
  • Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked.
  • At the same time steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze any excess moisture away and chop.
  • Then drain the sweet potatoes in the colander.
  • Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.
  • In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes
  • IMG_7352
  • Add the cream and bring just to the boil. Remove from the heat and add the cheese, lemon juice, mustard and parsley.
  • IMG_7354
  • Put the spinach, fish and eggs into a pie dish and mix together, pouring over the creamy vegetable sauce.IMG_7356
  • The cooked sweet potatoes should be drained and mashed – add a bit of butter, salt, pepper and a touch of nutmeg if you like. Spread on top of the fish.
  • Place in the oven for about 25-30 minutes until the sweet potatoes are golden.
  • Add some grated cheese to top of pie and grill for 5 minutes
  • EAT!

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