Ingredients
- spinach 100g
- half-fat crème fraîche 100g
- Dijon mustard 2 tsp
- frozen peas 100g, defrosted
- skinless smoked haddock fillet 200g, cut into chunks
- mashed potato 300g
- butter
Method
-
Step 1
Heat the oven to 200C/fan 180C/gas 6. Put the spinach in a colander and pour over a kettle of boiling water to wilt. Cool then squeeze out as much liquid as possible and chop.
-
Step 2
Put the crème fraîche and mustard in a pan and heat gently. Add the wilted spinach, then stir in the peas and haddock. Tip into a small heatproof dish and top with the mash. Rough up the surface, dot with butter and bake for 15-20 minutes until golden and bubbling (flash under a grill if you want more colour).
Nutritional Information
- Kcals 457
- Fat 23.4g
- Saturates 14.1g
- Carbs 30.8g
- Fibre 5.2g
- Protein 28.3g
- Salt 2g
