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Nick Nairn's Smoked Haddock Pie with Crunchy Tatties Recipe

A nice change from Christmas meat!

Recipe Category

Fish

Recipe Ingredient

Haddock

Servings

6

You will need

  • 1 tbsp olive oil
  • 1 leek, sliced
  • 30g flour
  • 300ml milk
  • salt & pepper   Buy Now
  • 300g white fish   Buy Now
  • 200g smoked haddock   Buy Now
  • 2 tbsp whoelgrain mustard
  • 3 large potatoes, peeled, par boiled and sliced
  • 2 tbsp olive oil
Nick Nairn's Smoked Haddock Pie with Crunchy Tatties Recipe

Method

1. Heat the oven to 200C.

2. Heat the oil in a pan. Add the leeks and soften for 4-5 mins. Add the flour and stir in for 2 mins.

3. Remove the pan from the heat and gradually stir in the milk. Return to the heat and cook, stirring continuously until thickened. Simmer for 5 mins.

4. Stir in the mustard and seasoning. Pour in a pie dish, stirring in the fish pieces.

5. Gently fry the potato slices in a little olive oil. Season and top the fish pie with the slices.

6. Place the pie on a baking sheet and cook for 35-40 mins until the potatoes are golden and the fish cooked through.