Classic & Familiar

Creamy Hake and Haddock Pie

Serves 4


2 x 450 g packs I&J Deep Water Hake Medallions
1 x 500 g pack I&J Haddock Prime Steaks
750 ml full-cream milk
1 large onion, chopped
1 large carrot, grated
350 ml fresh cream
20 ml English mustard
125 ml grated Cheddar cheese for sauce, plus extra for sprinkling
2 handfuls of baby spinach, stalks removed and rinsed
2 large hard-boiled eggs, sliced
6 large potatoes, boiled and mashed


Preheat the oven to 200°C.
Poach the I&J Deep Water Hake Medallions and the I&J Haddock Prime Steaks in the milk until cooked. Roughly flake, using a fork.
Sauté the onion and carrot in butter and olive oil. Add cream and mustard, whisking to combine. Remove from the heat and add the cheese. Add the baby spinach and cooked fish. Season.
Spoon the fish mixture into a shallow ovenproof dish. Top with the boiled egg slices, followed by an even layer of potato mash and a sprinkling of cheese.
Bake for 15 minutes.

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