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Frozen Smoked Haddock pie recipe

Frozen Smoked Haddock pie recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Savoury pies and tarts
  • Fish pie
  • Haddock pie

This is the result of mish mashing a few recipes, I found, online. My family liked it so much, there was no second helping!

Hampshire, England, UK

12 people made this


  • 500g Frozen Smoked Haddock
  • 500ml Semi-skimmed milk
  • 50g Plain flour
  • 100g Salted Butter
  • 100g Cheddar Cheese
  • 1 heap tsp Parsley
  • 1kg Maris Piper potatoes
  • Salt and Pepper to taste


  1. Pre heat your oven to gas mark 4 or equivalent. Peel and prep your potatoes and get them on to boil. When cooked, drain thoroughly, mash with half the butter and season with salt and pepper.
  2. Grab yourself an adequately sized oven proof dish, place the frozen fillets into the dish and cover with all the milk. Place into the oven and leave for half an hour. Uncovered.
  3. In the meantime, gently melt the other half of the butter and whisk in the flour to make a roux.
  4. Grab yourself a large glass bowl and a sieve to drain the fish from the milk, once it has cooked for 30 minutes. Place the fish back in the dish, that you've cooked it in and pull the meat away from the skin, making sure to dispose of the skin. Gradually add the milk to the roux, whisking all the while, add three quarters of the cheese along with a well heaped teaspoon of parsley and season as you go.
  5. Pour the sauce over the fish, top off with mash and the rest of the cheese. Place back in the oven, gas mark 4, for an additional half an hour.

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Filo fish pie recipe

A rich fish pie packed with cod, smoked haddock, prawns, leeks and peas. Crispy filo pastry adds crunch, and we've proven you don't need full-fat milk and butter to create a creamy, silky sauce that simply melts in your mouth.


  • 2 sprays of low-calorie cooking spray (add more if needed)
  • 1 onion, peeled and finely chopped
  • 2 leeks, trimmed, washed and sliced
  • 1 garlic clove, peeled and crushed
  • 250 ml semi-skimmed milk
  • 350 g skinless cod fillets, cut into large chunks
  • 230 g skinless smoked haddock fillets, cut into large chunks
  • 2 bay leaves
  • 80 g frozen peas
  • 1 pinch each of sea salt and freshly ground black pepper
  • 175 g cooked and peeled prawns, drained
  • 1 tbsp cornflour
  • 4 sheets filo pastry, 22cm x 26cm (roughly 9in x 10.5 in), approximately 85g/3oz total
  • 1 egg, beaten
  • 2 sprays of low-calorie cooking spray (add more if needed)
  • 1 onion, peeled and finely chopped
  • 2 leeks, trimmed, washed and sliced
  • 1 garlic clove, peeled and crushed
  • 8.8 fl oz semi-skimmed milk
  • 12.3 oz skinless cod fillets, cut into large chunks
  • 8.1 oz skinless smoked haddock fillets, cut into large chunks
  • 2 bay leaves
  • 2.8 oz frozen peas
  • 1 pinch each of sea salt and freshly ground black pepper
  • 6.2 oz cooked and peeled prawns, drained
  • 1 tbsp cornflour
  • 4 sheets filo pastry, 22cm x 26cm (roughly 9in x 10.5 in), approximately 85g/3oz total
  • 1 egg, beaten
  • 2 sprays of low-calorie cooking spray (add more if needed)
  • 1 onion, peeled and finely chopped
  • 2 leeks, trimmed, washed and sliced
  • 1 garlic clove, peeled and crushed
  • 1.1 cups semi-skimmed milk
  • 12.3 oz skinless cod fillets, cut into large chunks
  • 8.1 oz skinless smoked haddock fillets, cut into large chunks
  • 2 bay leaves
  • 2.8 oz frozen peas
  • 1 pinch each of sea salt and freshly ground black pepper
  • 6.2 oz cooked and peeled prawns, drained
  • 1 tbsp cornflour
  • 4 sheets filo pastry, 22cm x 26cm (roughly 9in x 10.5 in), approximately 85g/3oz total
  • 1 egg, beaten
  • 80 g steamed vegetables
  • 2.8 oz steamed vegetables
  • 2.8 oz steamed vegetables


  • Cuisine: British
  • Recipe Type: Fish
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 70 mins
  • Serves: 4


  1. Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4.
  2. Spray a large frying pan (with a lid) with low-calorie cooking spray and place over a medium heat. Add the onion and leeks and fry for 10 minutes, until softened. Add the garlic and fry for 2&ndash3 minutes.
  3. Add the milk, cod, haddock, bay leaves, peas and seasoning. Cover and simmer over a low heat for 15 minutes or until the fish is just starting to flake. Don't stir try to keep the fish in chunks.
  4. Place a colander over a large bowl. Gently tip the contents of the frying pan into the colander to drain off the cooking liquid. Place the drained fish and vegetables in an 18cm x 27cm (roughly 7in x 10.5in) ovenproof dish, add the prawns and remove the bay leaves. Set aside.
  5. Place the cooking liquid in the frying pan and place on a medium heat. Mix the cornflour with 1 tbsp of water until smooth. Stir the cornflour mixture into the cooking liquid and simmer for 3&ndash4 minutes until slightly thickened. Season again if needed. Pour the sauce over the fish and vegetables.
  6. Scrunch up each sheet of filo and place on top of the pie. Glaze with the beaten egg.
  7. Place in the oven and cook for 30&ndash35 minutes, until piping hot and golden brown.

This recipe is from Pinch of Nom Quick & Easy. It's available to buy now (Bluebird, £20). Photography by Mike English.

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The most frequent method used to pre-cook smoked haddock before using in a recipe is to simmer very gently in milk. . .

Richard’s Finnan Haddie comes with the skin on — this keeps the haddock from drying out during smoking it also helps to preserve the juicy quality of your Finnan Haddie while frozen. The haddock skin also has essential flavors that are released by your cooking on the skin.

Richard is very attentive to keeping the salt level of his Finnan Haddie in perfect balance, but if you are extremely sensitive to salt, and are using a recipe where the Finnan Haddie is not pre-cooked in milk or water, you can soak in cold water for 45 minutes first to adjust the salt level down.

There are a few variations to how this Scottish soup is made, but you’ll find that the base is always smoked haddock, potatoes, and onion.

This recipe makes two full bowls of soup, but you can easily scale it up to serve more people.

  • 25g butter
  • 1 medium onion
  • 400g potatoes
  • 280g smoked haddock (approximately 2 fillets)
  • 300ml whole milk (about 1 and 1/4 cups)
  • 300ml boiling water (about 1 and 1/4 cups)
  • Optional – Parsley to garnish
  • Optional – Fish stock cube

What type of smoked haddock do you need?

There are lots of different kinds of Smoked Haddock. Traditional recipes used the full fish which was then de-boned mid-cooking, but these days it’s much easier to use fillets.

Most recipes we looked into called for “undyed smoked haddock”. We weren’t able to source that at this time so just used the dyed kind we found in the supermarket fish section. The only reason we can imagine they suggest undyed is so the soup doesn’t go as yellow, but it doesn’t make any difference to the taste.

The amount is usually what comes in the pre-packaged smoked haddock in the supermarket but there’s no problem using a bit more or less.

Ultimately use what you can manage to get! The only important thing is that it’s smoked as this is what helps to give the soup it’s flavour.

Do you need fish stock?

We have fish stock cubes on hand in our pantry and sometimes I add them to our homemade Cullen Skink but other times I don’t. It depends on how “fishy” you want it to taste and how much flavour the soup absorbs while you’re cooking it.

If you’re making it quickly and eating immediately then it may not have as much flavour as if you leave it to reheat later. I always taste when it’s ready to serve and then add a whole or even just part of a fish stock cube if I think it needs a little more depth to the flavour.

Comté, smoked haddock and chorizo gratin

Smoked haddock and chorizo are already a match made in heaven… but they are rendered utterly celestial with the addition of melted Comté! If you’re making this for just two people, you can freeze or refrigerate two of the portions for a homemade “ready” meal on another day.


  • 600g Maris Piper potatoes, peeled and sliced into 3mm thick discs
  • 100g chorizo (spicy or sweet), skin removed, chopped into 1cm cubes
  • 10g unsalted butter
  • 200g banana shallots, peeled and thinly sliced
  • 2 garlic cloves, crushed
  • 2 slightly rounded teaspoons plain flour
  • 150ml dry white wine
  • 240g skinless smoked haddock, cut into 3cm pieces
  • 25g flat leaf parsley, leaves roughly chopped
  • 300ml double cream
  • 150g young Comté (4 to 8 -month), coarsely grated


1 Butter the insides of four individual pie dishes.

2 Put the sliced potatoes in a pan, cover with water and bring to the boil. Simmer for 5 to 10 minutes until becoming tender, then drain and set aside in a colander. Heat the oven to 160°C (140°C fan).

3 Meanwhile, fry the chorizo in a large frying pan for 2 minutes on a medium-high heat until crisp on the outside, but be careful not to let it burn. Remove and set aside onto a plate lined with kitchen roll. Add the butter and shallots to the pan fry over a medium heat for 10 to 12 minutes until starting to soften and turn golden brown. Add the garlic and flour, cook for 1 minute, stirring, then pour in the wine and bubble for 2 minutes. Turn the heat off.

4 Layer half the cooked potatoes over the bottom of the baking dishes, then scatter over the shallot mixture, chorizo, haddock, chopped parsley, half the Comté and half the cream. Top with the remaining potatoes (overlapping slightly to create a circular pattern). Pour over the remaining cream.*

5 Sit the dishes on a baking tray and bake in the centre of the oven for 40 minutes, then top each dish with the remaining Comté. Turn the oven to the highest grill setting and return the gratin to the oven for 3 to 5 minutes (how long it takes depends on the strength of your grill) until the top is golden and bubbling – watch it carefully so it doesn’t burn. Leave the gratin to stand for 5 minutes before serving.

*You can refrigerate or freeze them at this stage. If frozen, leave to thaw completely in the fridge for 24 or even 48 hours. Remove from the fridge at least 30 minutes before cooking so that it cooks thoroughly and evenly.


We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).

Shortcrust Pastry (25%) (Wheat Flour (Calcium Carbonate, Iron, Nicotinamide, Thiamine Hydrochloride), Butter [Milk], Water, Lemon Juice, Salt), Smoked Haddock (19%) [Fish], Water, Semi Skimmed Milk (13%), Spinach (8%), Cheddar Cheese (7%) [Milk], Panko Breadcrumbs (Wheat Flour (Calcium Carbonate, Iron Niacin, Thiamin), Yeast, Vegetable Oil (Sunflower), Salt, Flour Treatment Agent (Ascorbic Acid)), Gruyère Cheese (3%) [Milk], Wheat Flour (Calcium Carbonate, Iron, Nicotinamide, Thiamine Hydrochloride), Butter [Milk], Parsley, Chives, English Mustard (Water, Mustard Flour, Sugar, Salt, Wheat Flour, Turmeric, Acidity Regulator: Citric Acid, Stabiliser (Xanthan Gum)), Lemon Juice, White Pepper.

Please Note: The details above are correct as of 12 June 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.

  • You need to count 8 Points per portion of this Smoked Haddock and Cheese Gratin recipe if you’re on WW Green.
  • You need to count 8 Points per portion of this Smoked Haddock and Cheese Gratin recipe if you’re on WW Blue.
  • You need to count 3 Points per portion of this Smoked Haddock and Cheese Gratin recipe if you’re on WW Purple.

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You should be able to pick up some smoked haddock in cheese sauce from the supermarket. If not, you could make your own cheese sauce and combine with a piece of smoked haddock.

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You’ll need is a good masher for the potato, which is the key to creamy fluffy potato without milk or butter. You can pick one up on Amazon.

Jazz up your mashed potato top by using a piping bag! You can pick them up on Amazon, and use them for any dish with a mashed potato top for extra crispiness.


Preheat the oven to 190C/170C Fan/Gas 5.

Boil potatoes until tender. Drain and mash them with the butter, crème fraîche and warm milk and season with salt and pepper. Set aside and keep warm.

Heat the milk in a large pan, then add the smoked haddock and cod. Cut the onion in half, make an incision in one of the halves and insert the bay leaf. Push the cloves into the same onion half and place this into the pan with the milk and fish. Bring the milk to the boil, then reduce the heat and simmer gently for 6–7 minutes.

Meanwhile, finely chop the remaining onion half and the leeks. Heat the butter with the olive oil in a small frying pan and gently fry the onion and leeks for 4–5 minutes, until softened but not browned.

Remove the fish from the pan, and set aside to cool slightly. Keep the milk in the pan.

Add the flour to the leeks and stir well. Fry for 1 minute, stirring frequently. Gradually spoon in the milk from poaching the fish, and stir it in well each time. Add all the milk in this way, and heat gently until the sauce has thickened. Taste the sauce for seasoning, and add more salt or pepper if necessary.

Break the fish into chunks, being careful to feel for any bones and remove any skin, then fold the fish pieces into the sauce. Add the raw prawns and frozen peas to the mixture.

Place an ovenproof pie dish onto a baking tray (this will catch any of the mix that bubbles over when cooking). Spoon the fish mixture into the bottom of the dish. Sprinkle the parsley and lemon zest over the top.

Carefully top with the cooled mashed potato. Use a fork to spread the mash over the pie and create a rough texture on top. Dot the pie with the remaining half of the butter and place in the oven for 25–30 minutes, or until golden-brown and bubbling.

Recipe Tips

You can make the mash for this fish pie recipe in advance. (Mash freezes really well.) Frozen fish works brilliantly and can be poached directly from frozen. A frozen fish pie mix comes in very handy.


Step 1 Pre-heat the oven to 220C/Gas Mark 7.
Step 2 Wilt the spinach with a little butter in a pan or in the microwave and season with fresh black pepper. (If using frozen spinach, defrost and proceed as below)
Step 3 Press out any excess liquid from the cooked spinach and then divide it equally between two individual oven-proof gratin dishes and sit the fish on top.
Step 4 Dot the fish with a little butter and then spoon over the crème fraîche. Add the grated cheeses, and then arrange the sliced tomato over the top.
Step 5 Sprinkle on some breadcrumbs and bake for 15 to 20 minutes until the gratin is golden, bubbling and fish is cooked through.
Step 6 Serve with a mixed green salad and garnish with fresh parsley.

Easy Smoked Haddock au Gratin Recipe

What is your favourite fish recipe?

Do you treat yourself and your family to fish and chips regularly?

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Fish Pot Pie with Leeks

recipe by Christina Conte

  • 1 lb smoked haddock (you can substitute shrimp, scallops, or even more fresh/frozen fish)
  • 2 filets (4 oz each) of orange roughy, haddock or cod
  • 2 Tbsp good quality butter, divided
  • 1 large leek, cleaned and chopped into small pieces
  • 3 Tbsp flour
  • 20 oz milk
  • white pepper, to taste
  • 4 large potatoes, washed, peeled, cut into chunks
  • 1 egg
  • more milk and butter for the potatoes
  • Diamond kosher or Maldon salt

Special equipment: one large baking pan (8″ x 11″) or a few individual baking dishes like my white Revol ones

Note: if you cannot find smoked haddock, you can use 1.5 lbs total of orange roughy, haddock or cod.

Cook the Fish

Place the smoked haddock (skin side down) along with the other fish in a pan, and pour enough of the 20 oz of milk just to cover them. Remove the fish, bring the milk to a boil, then put the fish back in, reduce the heat, and simmer over low heat for 4 minutes.

Remove the fish from the milk and allow to cool, then remove the skin from the smoked haddock. Strain the milk into the jug with the milk from the original amount, and set aside.

Cook the Potatoes

Put the potatoes in a pot and cover with water with 3/4 tsp Kosher salt. Bring to a boil, then simmer for about 13 minutes or until they are ready, then drain thoroughly. While the potatoes are cooking…

Make the White Sauce and Filling

In another pot over medium high heat, add one tablespoon of butter and leeks, and sauté for a few minutes until the leeks are a bit transparent, but not brown. Remove the leeks and set aside.

Put the other tablespoon of butter into the pan, then add the flour. Cook for a few minutes without browning or the flour will taste raw. Begin adding a little of the measured milk into the pan a little at a time. Mix it well each time before adding more.

Continue adding the milk until it’s finished.

When the sauce is ready, add about 1/2 tsp salt and some white pepper, then add the leeks.

Flake the cooled fish into pieces.

Next, add the fish to the sauce with the leeks and still well, but try not to break the pieces of fish any more. Taste for salt and pepper and adjust as needed.

Spoon into ramekins and allow to cool while mashing the potatoes which should be ready.

Preheat oven to 400 F (200 C.)

Make the Mashed Potatoes

Mash the potatoes while still hot, adding salt, butter (I add about an ounce) and about 2 ounces of milk. If not soft and creamy, add more butter or milk, and salt if needed. Add a beaten egg after the potatoes have cooled a little and mix well.

Either pipe the potatoes onto the fish pot pie in the ramekins or baking dish. I used a 1M tip.

Or spoon the mashed potatoes on evenly and spread with a fork. I do prefer piping, but the flavor is the same.

Use the fork to decorate the top. Place on a baking tray for easier handling.

Bake the fish pot pie in preheated oven for about 30 minutes or until the potato topping is golden brown and the sauce is bubbling.

Serve and enjoy while hot! Be sure to warn diners that the ramekins are very hot, too.

Children love these, too, so don’t hesitate to make smaller ramekins for them.

So creamy and delicious, it’s hard to believe there’s no cream in this dish!