Fish and Vegetable Pie

Topping:

1 kg potatoes – peeled and chopped
10 ml – butter
milk (optional)

Filling:

1 kg Fish (butterfish/yellowtail/dorado/snoek)
1 leek – chopped
1 onion – Chopped
100g button Mushrooms – Sliced
100g sweetcorn kernels
100g peas
1 Bunch of Spinach – Finely chopped
3 tomatoes – Skinned and chopped
1 tbsp olive oil
Vegetable salt to taste

• Preheat the oven to 180ºC
• Cook the potatoes in boiling water until soft, drain, and set aside
• Cook the fish – drain and flake, discarding any bones and skin
• In a heavy based pan, fry the onions and leeks until translucent
• Add the seetcorn, peas and mushrooms and fry for another 3 minutes
• Add the tomato and cook for 2 minutes
• Add the spinach and fish and simmer until the spinach is cooked
• Season to taste
• Place the fish mixture in an ovenproof bowl
• Mash the potatoes with butter adding a bit of milk if needed and season to taste (Do not make the mixture too wet as it absorbs liquid from the filling)
• Spoon the potatoes over the filling, covering it evenly.
• Using a fork, drag lines along the top of the potato to make dridges so that it crisps in the oven
• Bake for 30 minutes, or until the potato crisps slightly.