Inverted Fish Pie or Smoked Haddock Gratin

Fish Pie with Smoked Haddock
Jump to Recipe

A slight twist on a traditional British Fish Pie. Our Inverted Fish Pie with Smoked Haddock has a layer of potatoes and spring greens at the bottom of the dish and is topped with fish and a cheesy mustard sauce! A wonderful dinner dish for those Fish Fridays!

Fish pie has long been a favourite of Seb’s. We make our traditional fish pie with a fish pie mix (salmon, haddock and smoked haddock), creamy roux flavoured with nutmeg, hard-boiled eggs, garden peas and mashed potato topping. 

But with haddock in season between November and April, we found ourselves eating quite a lot of it lately. What is more, some people we know are following traditions not to eat any meat on Fridays, and although we are not strict on the rules, fish is generally preferred by both of us to meat on any day of the week. 

One of the meals that we seem to be coming back to most often is our Inverted Fish Pie made with smoked haddock and spring greens. It is less calorific than our traditional Fish Pie and is lighter (a portion is just under 500 kcal) and more suitable for lighter dinners in spring. The addition of spring greens makes it even more seasonal!

Why do we call it an Inverted Fish Pie? Well, simply because we put the potatoes in the bottom of the dish, then a layer of spring greens and then fish. We top it all with bread crumbs. So our Fish Pie is truly upside down!

Fish Pie with Smoked Haddock

I am talking about seasonal food a lot. Truth be told, you can simply defrost frozen smoked haddock (that’s what we do most of the time anyway). If you cannot get hold of any spring greens, use some kale or spinach instead. 

How to Make our Inverted Fish Pie with Smoked Haddock?

Peel and cut the potatoes into 1cm thick rounds and boil them in salted water until just tender (but not falling apart). Drain carefully trying to keep their shape and layer in the bottom of an ovenproof dish.

Preheat the oven to 190°C Fan. In a small saucepan, on medium heat melt half of the butter. Add the flour and a pinch of chilli powder or cayenne pepper. Stir continuously for approx. 1 minute to make a roux. Little by little, start adding the milk, stirring to avoid lumps from forming. Some say a secret to no lumps is to heat the milt first and add the hot milk to the flour and butter, but I never struggled by simply adding cold milk gradually. When it starts simmering, reduce heat to low and simmer for 3-5 minutes to thicken.

Take the sauce off of the heat, then add dijon and wholegrain mustard and half the chopped chives. We use Dijon mustard for flavour and wholegrain for texture. If you only have one type, just use what you have. Add about 3/4 of the grated cheddar. Stir gently until the cheese melts and the sauce is smooth.

In a large frying pan with a matching lid, melt the remaining butter. Add the spring greens cover and cook over for 2-3 minutes until just wilted. Spoon the greens over the potatoes in the ovenproof dish. Place smoked haddock fillets on top, then spoon the cheesy mustard sauce over the top.

Fish Pie with Smoked Haddock

Sprinkle the top with breadcrumbs and the remaining cheddar. Bake for approx. 20 minutes until the top turns golden and the fish is cooked through. Sprinkle with the remaining chopped chives and serve!


For other ideas for Fish Friday meals, hae a look at some of our favourite fish recipes below:

Fish Pie with Smoked Haddock

Inverted Fish Pie with Smoked Haddock

A slight twist on a traditional British Fish Pie. Our Inverted Fish Pie with Smoked Haddock has a layer of potatoes and spring greens at the bottom of the dish and is topped with fish and a cheesy mustard sauce! A wonderful dinner dish for those Fish Fridays!
No ratings yet
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dinner, Main Course
Cuisine British
Servings 4 portions
Calories 482 kcal

Ingredients
 
 

  • 300 g potatoes peeled
  • 50 g unsalted butter
  • 25 g plain flour
  • ¼ tsp chilli powder or cayenne pepper
  • 400 ml milk skimmed
  • 1 tsp Dijon mustard
  • 1 tbsp wholegrain mustard
  • 5 g chives chopped
  • 100 g mature Cheddar grated
  • 250 g spring greens shredded and rinsed
  • 600 g smoked haddock fillets (about 4)
  • 2 tbsp breadcrumbs

Instructions
 

  • Cut the potatoes into 1cm thick rounds and boil them in salted water until just tender (but not falling apart). Drain and layer in the bottom of the ovenproof dish.
  • Preheat the oven to 190°C Fan. In a small saucepan, on medium heat melt half of the butter. Add the flour and a pinch of chilli powder or cayenne pepper. Stir continuously for approx. 1 minute to make a roux. Little by little, start adding the milk, stirring to avoid lumps from forming.
  • When it starts boiling, reduce heat to low and simmer for 3-5 minutes to thicken.
  • Take the sauce off of the heat, then add dijon and wholegrain mustard and half the chopped chives. Add about 3/4 of the grated cheddar. Stir gently until the cheese melts and the sauce is smooth.
  • In a large frying pan with a matching lid, melt the remaining butter. Add the spring greens cover and cook over for 2-3 minutes until just wilted. Spoon the greens over the potatoes in the ovenproof dish. Place smoked haddock fillets on top, then spoon the cheesy mustard sauce over the top.
  • Sprinkle the top with breadcrumbs and remaining cheddar. Bake for approx. 20 minutes until the top turns golden and the fish is cooked through. Sprinkle with the remaining chopped chives and serve!

Nutrition

Calories: 482kcalCarbohydrates: 36gProtein: 53gFat: 14gSaturated Fat: 8gTrans Fat: 1gCholesterol: 151mgSodium: 1714mgPotassium: 1474mgFiber: 2gSugar: 10gVitamin A: 6078IUVitamin C: 75mgCalcium: 503mgIron: 4mg
Keyword Fish Friday Ideas, Fish Pie, Fish Pie Recipe, Fish Pie Recipe UK, Fish Pie with Smoked Haddock, Fish Pie with Smoked Haddock Recipe, Fish Recipes, Frozen Smoked Haddock Recipes, Gratin with Smoked Haddock, Smoked Haddock Fish Pie, Smoked Haddock Gratin, Smoked Haddock Gratin Recipe, Smoked Haddock Recipes
Tried this recipe?Let us know how it was!
Fish Pie with Smoked Haddock

Leave a Reply

Recipe Rating




Somebody Feed Seb