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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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
Directions
Step 1
Preheat the oven to 200°C (180°C fan)/400°F/gas mark 6.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Bake the pie in the preheated oven for 25–30 minutes until golden brown and bubbling at the edges.
Step 8
Serve the smoked fish pie hot with a side of green vegetables or a crisp salad.
Nutrition Facts
| Serving size | (2562.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3024.3 |
| Total Fat 129.5g | 0% |
| Saturated Fat 77.5g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 708.0mg | 0% |
| Sodium 6393.1mg | 0% |
| Total Carbohydrate 283.2g | 0% |
| Dietary Fiber 27.0g | 0% |
| Total Sugars 48.1g | |
| Protein 191.5g | 0% |
| Vitamin D 237.6IU | 0% |
| Calcium 1336.8mg | 0% |
| Iron 16.2mg | 0% |
| Potassium 7246.0mg | 0% |
Source of Calories