Fresh Fish Recipes

Smoked Haddock Fish Pie


Recipe for Arbroath Smokies

  • 4 x 92g smoked haddock portions
  • 125g (4oz) cooked peeled prawns (optional)
  • 55g (2oz) butter
  • 1 leek, sliced
  • 30g (1oz) flour
  • 300ml (10 fl oz) milk
  • black pepper
  • 3 large potatoes, peeled, par-boiled and sliced



Preheat the oven to 200°C/400°F, Gas Mark 6

Melt half the butter in a large saucepan and cook the leeks for 2-3 minutes until soft. Stir in the flour and cook for 1-2 minutes. Remove from the heat; gradually stir in the milk. Return to the heat and cook stirring until the sauce has thickened.

Stir in the prawns and seasoning. Place half the sauce into a pie dish; add the fish and spoon over the remaining sauce.

Top with the sliced potatoes and dot with the remaining butter. Season with the pepper.

Place the dish on a baking sheet and bake for 35-40 minutes.

Serve with a selection of green vegetables.


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