Creamy Smoked Haddock & Spinach Fish Pie
Comforting yet nutrient-dense, this creamy fish pie pairs omega-3-rich smoked haddock for brain and heart health with antioxidant-packed spinach to boost iron intake. A little olive oil helps absorb fat-soluble vitamins, making this a hearty dish that truly nourishes.
Serves
2
Cook Time
Dietary
Pescatarian
Gluten-Free
Ingredients
- 300g smoked haddock (skinless)
- 150g fresh spinach
- 1 tbsp extra virgin olive oil
- 1 small onion, finely chopped
- 150ml organic milk (or oat milk)
- 1 tbsp wholegrain mustard
- 3 medium potatoes, peeled and chopped (for mash topping)
- Salt & black pepper
Method
- Boil potatoes until soft, then mash with a little olive oil and salt.
- Gently poach smoked haddock in milk until just cooked; flake into large pieces.
- Sauté onion in olive oil until soft; add spinach and cook until wilted.
- Combine haddock, spinach, mustard and a splash of the cooking milk in a baking dish.
- Top with mashed potatoes and bake at 200°C for about 20 minutes until golden.
