Fish Pie Alla Puttanesca

Directions

1. 1
   ["First, peel and chop the potatoes, before adding them to a pan of boiling water. Leave to simmer for around 20 minutes while you prepare the rest of the ingredients.", "Pre-heat your oven to 180 degrees C (360 F, Gas Mark 4)", "Skin your fish fillets, and chop into chunks. Season with black pepper but don't add salt; as we're adding canned anchovies to the Puttanesca sauce, this will add plenty of salt. Season the prawns with black pepper. Arrange the fish in the bottom of a deep oven-proof dish, making sure to spread the different types of fish around if you have used more than one type - as above, I used mackerel, haddock and salmon.", "For the Puttanesca sauce, drain the anchovies and dice them into tiny chunks. Do the same with the olives and the chillies, if necessary depending on the size, the capers. \n\nIf you have a fancy hand blender which will roughly chop ingredients without liquidising them, you can simply add all the ingredients to this and give it a couple of spins.\n\nIf your blender is a bit more zealous and liquidises food, then just give the tomatoes a brief spin and add the other ingredients after chopping them manually. Add the basil, oregano, and black pepper. Stir thoroughly and pour over the fish in the bottom of the oven-proof dish, ensuring even coverage..", "Add a second pan of boiling water to the hob, and wilt the spinach leaves for around five minutes, removing any long stalks beforehand.", "Remove the potatoes from the hob and drain - they should be soft enough to mash now. Add some butter and a dash of milk, and the soft Italian cheese. Take the wilted spinach from the hob and add to the potatoes. Mash or cream until the cheese and spinach is thoroughly mixed in and the potatoes have a smooth, creamy texture.", "Evenly spread the potatoes over the top of the fish / sauce mix using a spatula. This is why it's important to make sure the potatoes are creamy and smooth, or you're not going to be able to spread them. Make sure the potatoes go right to the edges of the dish to \"seal\"" the fish and sauce inside. Grate your cheddar or Monterrey Jack over the top