Skip to content

Smoked haddock pie

Ingredients

  • 1lb pack Finnan Haddie (smoked haddock)
  • 1/4 white onion
  • 3 tbsp plain flour
  • 1.5 tbsp unsalted butter + a bit extra for mashed potato
  • 2 cups whole milk + extra as needed for mashed potato
  • 1 bay leaf
  • 10 peppercorns
  • 3 scallions/spring onions, white parts finely chopped + some of the green finely chopped and reserved
  • 1 tsp Dijon mustard
  • Pinch cayenne
  • Handful of chopped chives (fresh or dried)
  • Handful frozen petit pois
  • Handful frozen sweet corn
  • Handful grated cheddar
  • 2-2.5lbs potatoes

Instructions

Put milk, onion, bayleaf and peppercorns into a pan (large saucier or smaller saute pan works well). Bring just up to a boil, reduce heat, cover and simmer 5 minutes to infuse flavors. Add fish and simmer for 4-5 minutes with the lid on.

Remove fish and strain the milk into a jug. Discard the onion, bayleaf and peppercorns. When the fish has cooled enough to handle it, remove the skin and flake the flesh into bite size chunks.

Melt butter in pan (I clean and re-use the saucier), add flour and spring onions and stir with balloon whisk to form a paste. Cook a couple of minutes then start to slowly incorporate the reserved milk.

Add fish, mustard, cayenne, chives, sweet corn and petit pois. Stir to combine, taste and adjust seasoning as required — typically just a pinch of salt.

Cook potatoes for mashing — peel, cut into chunks, cover with water, add salt, bring to boil, cover and simmer for around 20 minutes. Strain, add a knob of butter, pepper, milk as required and mash.

Place filling into ovenproof dish and top with mash. Sprinkle cheese and green parts of spring onions on top.

Bake in preheated oven at 375F for 20-25 minutes until lightly browned and bubbling at edges.

Nutrition

Estimated, per serving

  • Servings: 4
  • Serving size: 1/4 of pie
  • Calories: 540
  • Protein: 37 g
  • Carbs: 64 g
  • Fat: 15 g
  • Saturated fat: 9 g
  • Fiber: 5 g
  • Total sugar: 12 g
  • Sodium: 1150 mg