The fish and egg in this warming family favourite is packed with super-protein food to fill you up and support your growing baby
Preheat the oven to 200C/gas mark 6. Grease a 1.7- to 2-litre baking dish.
Make the topping: place the potatoes in a pan of salted cold water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and mash with the butter and milk. Season with pepper. Stir in the Parmesan and set aside.
Hard-boil the eggs for 10 minutes, drain, and peel. Cut each egg into quarters.
Make the filling: melt the butter in a large pan, add the onion, and fry for a few minutes. Cover, lower the heat, and simmer for about 10 minutes. Remove the lid, add the flour, stir until combined, and gradually blend in the milk. Stir over a medium heat until thickened and smooth.
Add the dill, lemon juice, and haddock. Season and stir the mixture for a couple of minutes. Remove the pan from the heat, add the Cheddar, stir in the egg quarters, and tip into the baking dish. Spread the cheesy mash over the top.
Bake in the oven for 30-40 minutes, or until the pie is bubbling around the edges and piping hot in the centre.
This recipe is taken from Mary Berry’s Cookery Course (£25, DK)
Blend some of the cooked fresh haddock (you can tell because the flesh will be white, not yellow like the smoked variety) with mashed potato.
Set aside some of the unmashed cooked potato and serve with fish pieces and egg.