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!
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!
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