Smoked Haddock & Cavolo Nero Pie

PREP: 10 Minutes
COOK: 20 Minutes
Skill Level: Easy
Picture of Kale and Haddock Pie

Nutrition Info (Per Serving)

672 kcal Energy
74g Carbohydrate
49g Protein
17.4g (of which Sugar)
17.7g Fat
9g Fibre
7.8g (of which Saturated Fat)
3g Salt


  • 600g potatoes, diced
  • 50ml milk
  • 15g butter
  • 150g cavolo nero, shredded
  • 350g smoked haddock, skinned and diced
  • 350g jar tomato & basil pasta sauce
  • 25g Cheddar cheese, grated


  1. Cook the potatoes in boiling water for 10-15 minutes until tender, drain and mash with milk, butter and seasoning.
  2. Meanwhile, cook the cavolo nero in boiling water for 3 minutes, add the haddock and cook for a further 2 minutes, drain, return to the pan and stir in the tomato sauce. Transfer to a heatproof serving dish and top with the mashed potato.
  3. Sprinkle over the cheese and place under a preheated frill for 2-3 minutes until golden.
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