100g diced bacon (couple of slices) finely chopped or lardons
1 small leek finely chopped
1 small garlic clove minced or small tsp garlic granules
2 eggs boiled and quartered
1/2 carrot peeled and grated
1/2 small courgette peeled and grated
300g fish pie mix raw
1 large tbsp butter
2 tbsp plain flour
Approx 250ml milk to thin or stock
2 or 3 large leftover cooked/boiled/roasted potatoes sliced thinly
Approx. 100g grated mature cheddar
Salt and pepper
Veg oil
Method:
Preheat oven 180C
Fry off the bacon pieces until cooked for about 5 minutes then move to a plate.
In the same pan (you don’t need to clean it after the bacon), add in the leeks, carrots and courgettes and garlic and cook on a medium heat until softened, or if it starts to catch add a splash of water.
Then add in the butter and stir in until melted and add in the flour and mix until combined with the cooked veg.
Slowly add in the milk 1/4 at a time and keep stirring at a low heat until combined and then bring up to a boil and it will become nice and thick. Taste now and adjust for seasoning - a good crack of black pepper is a definite for me.
Now add back in the bacon and mix in the raw fish pie mix.
Pour half of the sauce into the bottom of the dish and then place the egg quarters evenly over the sauce and the pour the rest of the sauce on top.
Now fan the potato slices over the top of the sauce and brush with oil lightly or spray with some oil spray and then top with loads of cheese. Sprinkle salt and pepper on top before putting into the oven.
Bake for approximately 25-30 min until golden and bubbly.
It can be eaten just as it is as it or you can have it with a salad or different veggies, other potatoes or bread! The choice is yours!
