The Batch Lady Smoked Haddock and Leek Pie
With a crispy potato topping and a creamy filling, this haddock and leek pie is a comforting meal that can be cooked in the oven or in the microwave.
From the book
The Batch Lady Rapid Dinners
100 prep-ahead meals that will make dinner a breeze.
Grab-and-cook recipes you can keep in the fridge or freezer.
With recipes suitable for the hob, oven, slow cooker and air fryer.
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Introduction
A good fish pie is something I always go to during those busy weeks when I need a quick meal. Unlike many fish pies, this recipe takes minutes to prepare for a fuss-free speedy dinner and it can be cooked from frozen. I like to serve it with a fresh green salad.
Ingredients
| 400g | smoked haddock fillets, skin removed and chopped into chunks |
| 2 cups (200g) | frozen chopped leeks |
| 1½ cups (350ml) | double cream |
| 1½ x 400g packs of | ready-made mashed potato (about 600g) |
| ½ cup (70g) | grated Cheddar |
| salt and pepper |
Method
If making ahead for the fridge or freezer
Place the smoked haddock, leeks and cream in an ovenproof or microwave- and grill-proof dish. Season with a good amount of salt and pepper.
Spoon the mashed potato over the filling, then scatter over the Cheddar.
Pop on the lid or tightly cover the dish with cling film and tin foil. Freeze flat.
To cook in the oven: Preheat the oven to 200°C. Remove the lid or covering from the dish. Place the frozen fish pie in the oven and cook for 1 hour, until bubbling and golden, covering the top with foil if it starts to brown too quickly.
To cook in the microwave and grill: Remove the lid or covering from the dish. Place the frozen fish pie in the microwave and cook for 8 minutes on the defrost setting and then 10–12 minutes on high power until the pie is piping hot throughout and bubbling. Meanwhile, preheat the grill. Finish the pie under the hot grill for 6–7 minutes, until the topping is crisp and golden.
If cooking now
Follow the method in the ‘if making ahead’ section up until the end of step 2.
To cook in the oven: Preheat the oven to 200°C. Place the fish pie in the oven and cook for 30–40 minutes, until bubbling and golden, covering the top with foil if it starts to brown too quickly.
To cook in the microwave and grill: Place the fish pie in the microwave and cook for 10–12 minutes on high power, until the pie is piping hot throughout and bubbling. Meanwhile, preheat the grill. Finish the pie under the hot grill for 6–7 minutes, until the topping is crisp and golden.
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