About this recipe:This is my 'quick get dinner on the table' fish pie for my hungry family of six. With little time to make a traditional fish pie, this hits the spot and even though it takes almost an hour all in all, it gives us time to get on with other things like unpacking the school bags and starting on the homework. Perfect!
1 tablespoon whole peppercorns
1 bay leaf
900g smoked haddock fillets
1 pinch salt
2 tablespoons butter
200ml double cream
2 to 4 tablespoons chopped fresh parsley
2 to 4 tablespoons chopped fresh chives
1 tablespoon olive oil
1 small onion, finely chopped
200ml crème fraîche
1 teaspoon Dijon mustard
100g baby spinach, steamed
1 (200g) pack cooked mixed seafood
1 teaspoon lemon juice
salt and pepper, to taste
handful grated mature Cheddar cheese
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Method Prep:10min › Cook:45min › Ready in:55min
In a frying pan with a lid, bring the milk, peppercorns and bay leaf to a simmer. Add the haddock, cover and remove from the heat. Leave to poach for 20 minutes. Remove with a slotted spoon, discard any bones and flake.
Get the spuds on while the fish is poaching. Add the potatoes to a saucepan of boiling water and add a pinch of salt. Once soft, remove from the heat and mash together with the butter, half of the cream and the fresh herbs. Set aside.
Preheat the oven to 180 C / Gas 4. Grease a baking dish.
In a frying pan, heat the olive oil and cook and stir the onion until soft. Add the crème fraîche, the remainder of the cream, and the mustard. Bring it to a simmer then add the spinach, seafood and lemon juice. Season well.
Transfer the pie mixture to the prepared baking dish then cover neatly with the mashed potato. Top with a handful of grated cheese.
Bake in the oven for 25 minutes until bubbling and the cheese is golden brown. Serve piping hot.
Every second counts
I buy the baby spinach leaves in a bag which can be steamed in the microwave, just pierce with a fork and steam according to the instructions on the packet.