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Smoked Haddock Pie

This is a traditional British recipe that came to American shores by way of immigrants. Said to have origins in Scotland, fish pie was commonly eaten on Fridays and during Lent, when other meats were prohibited. A white fish is preferred, like cod, haddock, or halibut, though salmon and prawns also can be used. Variations include using mashed potatoes to top the pie or enclosing it in pastry.

Recipe Servings: 4

Prep Time
30 minutes
Cook Time
55 minutes
Total Time
1 hour 25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

  • 1 Tbsp olive oil
  • leek, sliced
  • 1 oz flour
  • ½ pint milk
  • 4.5 oz prawns, cooked and peeled
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 4 oz smoked haddock fillets
  • 3 large potatoes, peeled, parboiled and sliced

Directions

  1. Preheat oven to 400°F.
  2. Heat oil in pan over medium heat. Add leek and cook 2–3 minutes until soft.
  3. Add flour, stirring well and cooking 1–2 minutes.
  4. Remove pan from heat and slowly stir in milk.
  5. Return to heat and cook, stirring well, until sauce has thickened. Simmer 5 minutes.
  6. Stir in prawns and season with salt and pepper.
  7. Place half the sauce into a pie dish and put haddock fillets on top.
  8. Spoon remaining sauce over fish and then top with sliced potatoes.
  9. Season with freshly ground black pepper and place dish on baking sheet.
  10. Bake 30–40 minutes until potatoes are golden and fish is completely cooked through.

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