Smoked Haddock Spinach and Cheese Sauce Pie
Indulge in the comforting flavors of a classic **Smoked Haddock Spinach and Cheese Sauce Pie**, a hearty dish that’s perfect for cozy evenings. This recipe pairs delicately smoked haddock with a velvety cheddar cheese sauce, enriched with a hint of nutmeg for warmth. Tender baby spinach adds a nutritious touch, while a golden crust of creamy mashed potatoes seals in all the flavor. Poaching the haddock with aromatic bay leaf and peppercorns enhances its depth, while the rich, homemade roux ensures a luscious sauce. Ideal for family meals or gatherings, this savory pie is a satisfying way to combine wholesome ingredients into a one-pan wonder. Serve it bubbling hot for a dish that’s as comforting as it is irresistible. **Keywords:** smoked haddock pie, spinach and cheese sauce, mashed potato topping, savory fish pie recipe, hearty dinner ideas.
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Recipe Information
Ingredients
- 500 grams Smoked haddock fillets (skinless)
- 500 milliliters Whole milk
- 1 Bay leaf
- 5 Black peppercorns
- 50 grams Butter
- 50 grams All-purpose flour
- 100 grams Cheddar cheese (grated)
- 150 grams Baby spinach
- 800 grams Mashed potatoes (prepared)
- 0.25 teaspoons Nutmeg (grated)
- to taste Salt
- to taste Black pepper
Instructions
Preheat your oven to 200°C (390°F).
Place the smoked haddock in a large saucepan. Add the milk, bay leaf, and black peppercorns. Bring to a gentle simmer and poach the haddock for 5-7 minutes, or until just cooked through.
Remove the haddock from the milk and set aside to cool slightly. Strain the milk into a bowl, discarding the bay leaf and peppercorns, and reserve the milk for the sauce.
In the same saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
Gradually whisk in the reserved milk, a little at a time, until you have a smooth, thick sauce. Simmer for 2-3 minutes, stirring constantly.
Stir in the grated cheese, a pinch of nutmeg, and season with salt and black pepper to taste. Remove from heat.
Flake the smoked haddock into large chunks and remove any bones, if present.
Blanch the baby spinach in boiling water for 30 seconds, then drain and squeeze out excess water. Roughly chop the spinach.
In a large mixing bowl, combine the flaked haddock, chopped spinach, and cheese sauce. Mix gently to combine.
Spread the haddock mixture evenly into a baking dish. Top with a layer of prepared mashed potatoes, spreading it out evenly with a spatula or fork.
Place the dish in the oven and bake for 25-30 minutes, or until the top is golden brown and the filling is bubbling.
Remove the pie from the oven and let it rest for 5 minutes before serving.
Nutrition Facts
Calories |
2602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.7 g | 155% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 8503 mg | 370% | |
| Total Carbohydrate | 194.9 g | 71% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 33.0 g | ||
| Protein | 190.7 g | 381% | |
| Vitamin D | 31.4 mcg | 157% | |
| Calcium | 1786 mg | 137% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4352 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
