- 500g potatoes
- 2 leeks
- 1 lemon
- 2 smoked haddock fillets
- 1 bay leaf
- 300ml full cream milk
- 100g mature cheddar
- 100g spring greens
- 2 tsp Dijon mustard
- 2 spring onions
- 50g breadcrumbs
Prep: 20 mins | Cook: 40 mins
1. Heat your oven to 180°C/Fan 160°C/Gas 4. Fill and boiling water. Peel and chop the potatoes into equal-sized chunks. Pop into a pan and cover with boiling water. Add a pinch of salt, cover and bring back up to the boil. Simmer for 15-20 mins till soft.
2. Trim the roots and woody greens off the leeks. Rinse out any grit and finely slice them. Finely grate the zest from the lemon. Put the leeks and zest in a deep frying pan. Add the smoked haddock fillets and 1 bay leaf. Cover with 300ml milk.
3. Put the pan on a medium heat and bring to the boil, then turn the heat down and simmer for 5 mins. Turn off the heat. Lift the haddock out of the pan and pop on a plate to cool. Take out the bay leaf and discard it. Keep the milk in the pan for later.
4. Coarsely grate the cheddar. Finely shred the spring greens, discading any woody cores. Place the pan with the milk back on the heat. Swirl in 2 tsp Dijon mustard. Drop in the spring greens and a third of the cheddar. Gently cook for 5 mins till the spring greens are tender. Take off the heat.
5. Trim and finely slice the spring onions. The potatoes should be cooked through by now. Drain them. Return to the pan, add plenty of salt and pepper and mash till smooth. Add the spring onions and stir to mix.
6. Flake the haddock fillets and gently stir them into spring greens and cheddar sauce, discarding the skins. Spoon the haddock and sauce into a small baking dish. Cover with the mashed potato. Sprinkle over the remaining Cheddar and scatter over the breadcrumbs.
7. Bake the pie for 30 mins till the top is golden and crispy. Serve with wedges of the zested lemon on the side for squeezing.