Fisherman's Pie

Recipe by Leslie
READY IN: 30mins




  • Preheat oven to 450°F.
  • Boil potatoes for 8-10 minutes or until fully cooked.
  • Drain and mash with butter and milk.
  • 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 stir 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.
  • Top with a dusting of parmesan and/or breadcrumbs.
  • Bake 15 minutes, or until haddock is cooked through and top is nicely browned.