Smoked Haddock and bellaverde® Pie

Difficulty:
Intermediate
Prep:
15 mins
Cook:
40 mins
Servings:
4

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Ingredients

For the topping:

  • 700g old potatoes, peeled
  • 50g butter
  • freshly grated nutmeg
  • a dash of milk

For the filling:

Method

  1. Preheat the oven to 200oC/Fan180oC/350oF/Gas 6. Cut the potatoes into even sized chunks and place in a pan, cover with cold water, add a pinch of salt and put the lid on. Bring to the boil, then reduce the heat and simmer for 15-20 mins or until the potatoes are tender. Drain the water from the pan, add the butter and milk and mash until smooth and fluffy. Season to taste with the grated nutmeg and ground pepper. Set aside.
  2. Place the fish, skin side up in a frying pan pour in enough of the milk to just cover the fish, add the bay leaf, then cover the pan with a lid or baking sheet and bring slowly to the boil. Simmer for 5 mins, then remove from the heat. Lift the fish into the base of a large ovenproof dish, strain the milk into a clean pan discard the bay leaf. Use a knife and fork to remove the skin from the fish and break into large chunks. Set aside.
  3. Add the rest of the milk to the pan, along with the butter and flour and place over a medium heat. Bring to the boil, whisking with a balloon whisk until a smooth sauce forms. Simmer for 1 min stirring to prevent it sticking. Season to taste. Keep warm.
  4. Bring a large pan of salted water to the boil add the bellaverde® spears and cook uncovered for 3 mins. Drain well. Place the broccoli on top of the fish, then pour over the white sauce.
  5. Use a spoon and fork to heap the mashed potato on top of the broccoli, giving a fluffy, rough topping. Bake for 20 mins or until the top is golden.

Per Serving: 525 calories, 34.7g protein, 44.6g carbohydrate, 24.3g fat, 14.4g saturated fat, 3.9g fibre, 2.89g salt