Named after the area of Scotland famous for its fish and seafood, this pie is quick to make. It’s unusual in that the potatoes are in the bake and not mashed on top. Make sure you buy undyed smoked haddock – the dyed fillets are bright yellow and very unnatural looking.
Preheat the oven to 200°C. Meanwhile, put the potatoes into a pan of cold salted water, cover with a lid, bring to the boil, and cook for 10–15 minutes or until just cooked. Drain well and set aside. Heat a large frying pan, add the spinach, and cook for a few minutes or until just wilted but still holding its shape. Drain well in a colander, squeezing to remove excess liquid, then set aside. You may need to do this in batches. Heat the oil in the frying pan, add the mushrooms, and fry for 3 minutes or until just cooked. Grease two 2-litre or one 4-litre shallow, wide-based ovenproof dish with the butter, then arrange the potatoes, spinach, and mushrooms in the base. Scatter over the eggs and haddock and season with salt and freshly ground black pepper. Mix the cream and mustard in a bowl with some salt and freshly ground black pepper, then pour over the fish mixture, and sprinkle with the cheese. Bake for 20–25 minutes (30–35 minutes for two dishes for 12 or 40–45 minutes for one dish for 12) or until golden on top and cooked through. PREPARE AHEAD
The bake can be made up to the end of step 4 up to 8 hours ahead. Not suitable for freezing.
Loch Fyne haddock bake
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Ingredients
Instructions
Notes
The new edition of Mary Berry Cooks up a Feast by Mary Berry and Lucy Young is published by DK (3 October 2019, £25) DK.com. Pictures by Georgia Glynn Smith
