Smoked Haddock & Spinach Fish Pie

Prep: 50 mins - Cooking: 60 mins

Serves: 6

A classic, comforting fish pie with naturally smoked haddock, spinach, chopped egg and a Dijon-parsley sauce, finished with creamy mash and a crisp, golden Parmesan crumb.

Ingredients

Filling

1. 3 large eggs
2. 600g Alfred Enderby Smoked Haddock Fillets
3. 150g baby spinach
4. 225ml milk
5. 375ml water
6. 3 bay leaves
7. 45g butter
8. 1½ tbsp plain flour
9. 1½ tbsp Dijon mustard
10. 40g flat-leaf parsley, finely chopped

Mash

1. 900g potatoes (Maris Piper or King Edward)
2. 30g butter
3. 225ml milk (warm)

Topping

1. 3 tbsp fine breadcrumbs
2. 3 tbsp finely grated Parmesan
3. Extra chopped parsley to scatter on top
4. Optional: a drizzle of olive oil or a few extra knobs of butter for browning

Salt and pepper to season

How To Cook

1. Boil the eggs for 9 minutes, then cool in cold water, peel and roughly chop.
2. Wilt the spinach by covering with boiling water for 1–2 minutes. Drain well, squeeze dry and coarsely chop.
3. Place the haddock in a wide pan in a single layer. Add the milk, water and bay leaves and bring to a gentle simmer. Cook for 8 minutes, carefully turn, then cook for a further 4–5 minutes until just cooked. Lift the fish out, strain and reserve the cooking liquid, then remove the skin and flake the fish into large chunks.
4. Arrange the haddock in a large shallow oven dish (approx. 30 × 22cm), then scatter over the chopped egg and spinach.
5. Make the sauce: melt the butter in a saucepan, remove from the heat and stir in the flour and Dijon mustard. Gradually whisk in the reserved fish cooking liquid until smooth, then return to the heat and simmer for 5 minutes, stirring, until thickened. Season to taste and stir in the chopped parsley.
6. Spoon the sauce evenly over the fish mixture and leave for a few minutes to settle while you make the mash.
7. Peel and chop the potatoes, then boil in well-salted water until tender. Drain well, then mash with the butter and warm milk until smooth and creamy.
8. Spread the mash evenly over the pie in a fairly flat layer. Mix the breadcrumbs and Parmesan together and sprinkle over the top. Add a little extra chopped parsley and dot with butter or drizzle lightly with olive oil for extra browning.
9. Place the dish on a baking tray and bake at 200°C (180°C fan) / Gas 6 for 30–35 minutes, until deeply golden and crisp around the edges. If needed, finish under the grill for 2–3 minutes for a browned top.

Enjoy...

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