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Fluffy Smoked Haddock Potato Pie

A fish pie makes a great family supper as a little goes a long way. Serve with plenty of summer vegetables.


  • 1.5 kg floury potatoes, such as Maris Piper or King Edwards, peeled and diced

  • 600g undyed smocked haddock fillets

  • 300ml skimmed milk

  • 1 bunch of spring onions, finely chopped

  • 200g carton fat-free fromage frais

  • 40g finely grated Emmenthal or Leerdammer

  • Sea salt and freshly ground black pepper


  • 1.

    Cook the potatoes in a large pan of boiling water for 15 minutes or so until tender.

  • 2.

    Meanwhile, place the haddock in a pan, pour over the milk and sprinkle over the spring onions. Cover, bring to the boil and simmer for 5-8 minutes until the fish is cooked – it should flake easily. Lift out the cooked fish and discard the skin and any bones. Pour the warm milk and spring onion into a jug – you’ll need 200 ml (7 oz) and there should easily be enough.

  • 3.

    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. Gently fold in the flaked fish and check the seasoning – you’re unlikely to need much, if any, salt, but grind in plenty of black pepper. Spoon the mixture into a large, shallow heatproof dish and scatter over the cheese. Pop into a hot oven for 15 minutes at 220c until golden and crunchy on the surface.

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