Ingredients

Method

• 2 large potatoes, peeled
• 265 ml cream
• 1 T butter
• 1 onion, chopped
• 1 carrot, peeled and chopped
• 1 T olive oil
• 1 cup Cheddar cheese, grated
• 2 T parsley, chopped
• 2 T lemon juice
• 2 T mustard
• 400 g haddock
• 200 g spinach

Method

Ingredients

Preheat the oven to 200ºC.

Cook the potatoes until tender then mash with 1 T cream and the butter.

Sweat the onion and carrot in the olive oil. Add the remaining cream (1 cup) and simmer for 5 minutes.

Add the grated Cheddar, parsley, lemon juice, mustard and season.

Steam the spinach then use to top the haddock fillets, followed by the cheese sauce and finally the mashed potato.

Bake for 20 minutes until golden and bubbly.