Fluffy smoked haddock potato pie

Silvana Franco combines smoked haddock and creamy mash to create a comforting, yet healthy fish and potato bake
By Silvana Franco
Fluffy smoked haddock potato pie
  • Rating:
  • Serves: 6
  • Cook Time: 40 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 1.5 kg floury potatoes, such as King Edwards or Maris Piperpeeled and diced
  • 600 g smoked haddock fillets, un-dyed
  • 300 ml milk, skimmed
  • 1 bunches spring onions, finely chopped
  • 200 g fromage frais, fat free
  • 40 g emmental cheese, or Leerdammer cheese, finely grated
  • 1 pinches black pepper


1. Preheat the oven to 220C/gas 7. Cook the potatoes in a large pan of boiling water for 15 minutes or so until tender. 2. Meanwhile, place the smoked haddock in a pan, pour over the milk and sprinkle over the spring onions. 3. Cover, bring to the boil and simmer for 5-8 minutes until the fish is cooked and flakes easily. 4. Lift out the poached haddock and discard the skin and any bones. Pour the warm milk and spring onion into a jug; you'll need 200 ml and there should easily be enough. 5. Drain the potatoes well and mash - ideally with a ricer - until smooth. Beat in the warm milk and spring onion, followed by the fromage frais. 6. Gently fold in the flaked fish and check the seasoning; you're unlikely to need much, if any, salt, but grind in plenty of pepper. 7. Spoon the mixture into a large, shallow heatproof dish and scatter over the cheese. Bake in the oven for 15 minutes until golden and crunchy on the surface.

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