Smoked Fish Pie
Dive into the comforting, smoky allure of this classic **Smoked Fish Pie**, a hearty dish brimming with flavor and texture. Flaky, tender smoked haddock is gently poached in an aromatic milk infusion with bay leaf and peppercorns, then folded into a velvety, leek-studded sauce enriched with sweet peas and fresh parsley. Topped with irresistibly creamy mashed potatoes infused with cheddar cheese, this pie is baked to golden perfection, with a crisped, textured surface that’s as beautiful as it is delicious. Perfect for cozy dinners, this satisfying one-dish meal is a showstopper on any table and pairs beautifully with steamed green vegetables or a refreshing salad. Whether you're a seafood lover or just seeking a comforting homemade meal, this smoked fish pie is a must-try!
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Recipe Information
Ingredients
- 500 grams smoked haddock fillets
- 500 milliliters whole milk
- 1 piece bay leaf
- 5 pieces black peppercorns
- 50 grams unsalted butter
- 50 grams all-purpose flour
- 2 medium leeks, finely sliced
- 100 grams frozen peas
- 2 tablespoons fresh parsley, chopped
- 1 kilogram potatoes, peeled and chopped
- 100 milliliters double cream
- 50 grams cheddar cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
Instructions
Preheat the oven to 200°C (180°C fan)/400°F/gas mark 6.
Place the smoked haddock in a large saucepan. Add the milk, bay leaf, and black peppercorns. Bring just to a simmer over medium heat and poach the fish gently for 5 minutes until it flakes easily. Remove the fish and set aside to cool. Strain and reserve the poaching milk.
In a pot over medium heat, melt the butter. Stir in the flour to create a roux. Gradually add the reserved poaching milk, whisking continuously to create a smooth sauce. Simmer for 2–3 minutes until thickened. Season with salt and pepper.
Add the sliced leeks to the sauce and cook for 5 minutes until softened. Stir in the peas and fresh parsley. Flake the cooled haddock into large chunks and fold it gently into the sauce. Transfer the mixture to a deep ovenproof dish.
Boil the potatoes in salted water for 15–20 minutes until tender. Drain well and mash with the double cream until smooth and creamy. Stir in the grated cheddar and season with salt and pepper.
Spread the mashed potatoes evenly over the fish mixture in the dish, using a fork to create texture on the surface for a crispy finish.
Bake the pie in the preheated oven for 25–30 minutes until golden brown and bubbling at the edges.
Serve the smoked fish pie hot with a side of green vegetables or a crisp salad.
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 1788 mg | 78% | |
| Total Carbohydrate | 76.4 g | 28% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 14.1 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 382 mg | 29% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1895 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
