| Firm white fish | 2 fillets | |
| Onions | 2 | |
| Potatoes | 8 good-sized | |
| Prawns | Small tin, drained | |
| Eggs, 5 | 4 hard-boiled & chopped | |
| 1 for glaze | ||
| Pilchards | 6 whole, cleaned | |
| Cream | 120ml | |
| Butter | 30g | |
| Parsley, Thyme | ||
| Juice of a lemon | ||
| Parmesan cheese | grated | |
| Salt & pepper to taste | ||
| Pastry for 2 pies | ||
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The potatoes are peeled, cooked and mashed to a 'sloppy' cream, with butter and cream.
Slice the white fish into chunks, cook for 1 minute in a microwave oven on high. Roughly chop the onions and soften in frying pan, divide between two pie pans. Add the fish cubes, prawns, herbs, and lemon juice, mix lightly. Put the soft mashed potatoes on top and gently mix it in (so as not to break up fish). Smooth down and sprinkle chopped hard-boiled eggs on top.
Top each pie with pastry, brush with a beaten egg, sprinkle with grated Parmesan. Stick the Pilchards in, (which have been cut in half), some heads poking out, some tails out, so that they look as though they are diving through the pastry crust.
Bake in a hot oven, (220°C) about 30 minutes.
from Rick Stein, Padstowe.