This traditional English dish shows that the British know a thing or two about warming comfort foods. Pair it with a salad to make it a complete meal.
Ingredients5 large potatoes, peeled and cut into 1” pieces
2 cups Stonyfield Organic low-fat plain yogurt
pinch of fresh nutmeg
salt and pepper to taste
1 tablespoon olive oil
1 onion, finely chopped
1 carrot, finely chopped
2 cups shredded sharp cheddar cheese
1/2 cup flat leaf parsley, finely chopped
1 teaspoon English mustard
juice of 1 lemon
3 cups spinach, blanched and drained with any excess moisture squeezed out
1 pound haddock or cod fillets, skinned, boned and cut lengthwise into strips
2 hard-boiled eggs, peeled and quartered
DirectionsHeat oven to 350°F.
Bring a large pot of salted water to a boil. Add potatoes to pot and cook for 10 minutes or until tender; drain. Return potatoes to pot and add 1/2 cup of the yogurt, the nutmeg and salt and pepper to taste. Mash until mixture is smooth and well blended; set aside.
Heat olive oil in a large skillet over medium heat. Add onions and carrots to pan and cook, stirring often, for about 8 minutes or until softened. Remove from heat.
In a large bowl, combine onion mixture with remaining 1 1/2 cups yogurt, the cheddar, parsley, mustard and lemon juice.
Layer spinach over bottom of a 9” x 13” baking dish, then place fish strips and eggs evenly on top. Spread onion mixture over spinach layer, then layer mashed potatoes over top of onions. Bake at 350°F for 25 to 30 minutes or until potato topping is golden. |
Nutrition Facts (per serving)Calories 430, Calories from Fat 120, Total Fat 14g, Saturated Fat 7g,
Trans Fat 0%, Cholesterol 125mg, Sodium 380mg, Total Carbohydrate 48g,
Dietary Fiber 6g, Sugars 7g, Protein 30g, Vitamin A 190%, Vitamin C 60%,
Calcium 45%, Iron 25% |
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