Name: Smoked Haddock, Leek + Butter Bean Pie with Minty Greens
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 medium-large leeks, washed and sliced into 1-2cm rounds; 35g unsalted butter; 300ml double cream; 1 bay leaf; 150g spinach; 1 jar of Queen Butter Beans, bean stock reserved; 375g undyed smoked haddock fillets, skinned, cut into slices about 4cm wide; 75g cheddar cheese, grated; 2 large handfuls of breadcrumbs (roughly 20g) - or use GF breadcrumbs; 200g frozen petit pois or garden peas; 220g green beans, ends trimmed; 20g Mint, finely chopped; Knob salted butter; Double cream - 3 tbsp creme fraiche

LET US KNOW WHAT YOU THINK

Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

Rated 5.0 stars by 1 users

Smoked Haddock, Leek + Butter Bean Pie

This is an impressive showstopper, that's actually very easy.

Make 2-3 days ahead or you could even freeze this beauty and cook for an extra 30 minutes when the time comes to show off. Serve with these minty peas + green beans for a bit of freshness!

Feeds: 4

Takes: 50 minutes

Ingredients

3 medium-large leeks, washed and sliced into 1-2cm rounds
35g unsalted butter
300ml double cream
1 bay leaf
150g spinach
1 jar of Queen Butter Beans, bean stock reserved
375g undyed smoked haddock fillets, skinned, cut into slices about 4cm wide
75g cheddar cheese, grated
2 large handfuls of breadcrumbs (roughly 20g) - or use GF breadcrumbs

Minty Peas + Green Beans

200g frozen petit pois or garden peas
220g green beans, ends trimmed
20g Mint, finely chopped
Knob salted butter

Substitutions

Double cream - 3 tbsp creme fraiche

Made with:
Butter Beans

These are the most ridiculously creamy, big, juicy butter beans you will find on this planet. We see them as the "creme de la creme" of the bean world. Try them tossed through a puttanesca sauce or with a fresh basil pesto - they're packed full of natural protein so great for flexitarians.

Directions

step 1
Heat the oven to 200°C/fan oven 180°C/mark 6. In a heavy-based saucepan frying pan, melt the butter and add the leeks with a pinch of salt. Add a splash of water and then cover, sweating the leeks until they are soft and melting, about 20 mins. Check intermittently so that the leeks aren’t burning at the base of the pan.
step 2
Add the cream (or creme fraiche, if using), bay leaf, beans and spinach to the leeks and stir to combine. Bring to a boil, then reduce to a simmer. Then, add the smoked haddock and stir into the sauce, being careful not to break up the chunks too much. Simmer away for 10-12 minutes. If it’s looking too thick, add the reserved bean stock. Season generously with black pepper, but go easy on the salt as the fish and beans already are salted.
step 3
Pour the mixture into a large, shallow oven-proof dish. Cover the mixture with the cheese and breadcrumbs.
step 4
Bake in the oven for 25-30 minutes, until the gratin is tender and the fish is just flaking.
step 5
Whilst the pie is baking, blanch the peas and green beans in boiling water for a few minutes. Drain and stir through the butter and chopped mint.
step 6
Once the pie is bubbling and golden, serve immediately with the minty greens.