Haddock Pie

2 eggs
6 large potatoes, peeled and diced
a pinch of nutmeg
120g butter, cuber
200g frozen peas
1 onion, chopped
2 carrots, finely chopped
250ml cream
80g cheddar cheese, grated
15ml lemon juice
5ml granulated mustard
62ml parsley, chopped
500g haddock, cut into 2cm x 2cm pieces

Preheat your oven to 220℃.
Boil the eggs for 7 minutes, peel and quarter them and set aside.
Cook the potato until soft. Drain, mash and add a pinch of nutmeg.
Add the butter and mix through until the butter has melted and it is incorporated into the potato.
Taste the potato and season with salt. Set aside.
Measure the frozen peas into a mixing bowl and fill the bowl with boiling water.
Stand the peas for 1 minutes, drain and set aside.
Pour some oil into a saucepan set over medium heat.
Add the onion and carrot and cook for 5 minutes.
Add the cream and bring the mixture to a boil for 5 minutes. Remove the saucepan from the heat.
Add the cheese, lemon juice, mustard, parsley, peas and fish and stir to mix.
Scoop the mixture into a 18cm x 28cm ovenproof dish and arrange the eggs on top.
Finally spread the mashed potato on top and bake for 30 minutes.
Serve the pie piping hot.

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