One of the best things about winter is that it poses a brilliant excuse to eat warm, hearty, filling meals.
This is a vegetarian fish pie recipe whereby halloumi replaces the fish.
For those who haven’t tried halloumi, you’re missing out. It’s a Greek cheese that is firm, chewy and salty. You grill or fry it and it’s absolutely gorgeous. I think this vegetarian take on a classic dish is better than the real deal!
2 blocks of halloumi (I use reduced fat)
6 large free range eggs
100g of frozen peas
600-700g white/King Edward/Maris Piper potatoes
Butter and milk for mash
Oil for frying
Salt and pepper
Pre-heat your oven to 200 degrees Celsius.
Peel and chop up the white potatoes into equal sized chunks. Boil for 20 minutes.
Boil the 6 eggs for around 12 minutes till hard boiled.
While your potatoes and eggs are cooking, chop the blocks of halloumi into slices and fry until starting to brown on both sides. Line them evenly along the bottom of a large casserole dish.
Chop and fry the onions until browned. Set aside.
Make up your white sauce. I’m lazy and add milk to a packet mixture, but you could make your own with butter, flour and milk.
Add the onions and frozen peas to the white sauce. Pour the mixture evenly over the halloumi slices.
When the eggs are cooked, drain them, de-shell and cut into slices width-ways. Evenly distribute them over the white sauce mix in the casserole dish. Season with salt and pepper.
Drain the potatoes, add a small dash of milk and a knob of butter and mash until smooth. Dollop the mash over the sliced eggs.
Put the dish in the oven for 30 minutes. Serve with fresh winter vegetables.
Image via Mnem's Flickr