Fisherman's Pie

" Fisherman's Pie is a seaside spin on shepherd's pie." Stacy Cooper

• 5 large potatoes, peeled and diced into 1 inch squares
• 3 tablespoons butter
• 1/4 - 1/2 cup milk
• Salt & freshly ground pepper
• 2 large handfuls fresh spinach, cleaned and torn in bite sized pieces
• 1 1/2 pounds haddock, cut in 1 inch pieces
• 1-2 tablespoons olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 cup fresh (or frozen) peas
• 1 cup light cream or half & half
• 1 cup sharp cheddar cheese, grated
• 1 heaping teaspoon dry English mustard
• Pinch freshly grated nutmeg
• Juice of 1 lemon
• 1 handful flat leaf parsley, finely chopped
• 1 cup fresh (or frozen) peas
• Parmesan cheese or breadcrumbs

METHOD

Preheat oven to 450° F.

Boil potatoes for 8-10 minutes or until fully cooked. Drain and mash with butter and milk, (or with olive oil for a different taste & texture). Season to taste with salt & pepper and set aside to cool.

Prepare individual ramekins by piling spinach evenly in the bottom of each one. Top with a layer of haddock pieces.

In a large sauté pan or skillet, heat the oil and sauté onion and carrot slowly, about 5 minutes or till slightly soft. Add cream and heat till just boiling.

Remove from heat and stir in cheese, mustard, nutmeg, lemon juice and parsley. Add peas and return to heat. Bring to a simmer, stirring constantly, till slightly thickened, about 5 minutes.

Cool 5 minutes, then ladle over haddock, making sure each ramekin gets plenty of vegetables. Drop two or three heaping spoonfuls of mashed potatoes on top of each ramekin. Spread somewhat evenly leaving room at the edges for steam to vent. It should look rustic and home made. Top with a dusting of parmesan and/or breadcrumbs and dot with butter or a drizzle of oil if you like.

Bake in pre-heated 450° F for about 15 minutes, or until haddock is cooked through and top is nicely browned.

Serves: 4 - 6

This recipe from www.inmamaskitchen.com

Contributor: Stacy Cooper

 

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