Smoked Fish Pie Recipe

Ingredients

Prepare ahead

• 700g (1lb 9oz) smoked haddock
• 400ml (14fl oz) milk
• 1 bay leaf
• 25g (1oz) unsalted butter
• 1tbsp olive oil
• 2 leeks, finely sliced
• 2tbsp flour
• 3 free-range hard-boiled eggs, chopped
• 50g (2oz) grated Cheddar or Gruyère
• 2tbsp flat-leaf parsley, finely chopped
• 250g (9oz) puff pastry
• 1 free-range egg, beaten, to glaze

You will need:

• 1 to 1.2-litre (13/4 to 2pt) pie dish

Method

1. Poach the haddock with the milk and bay leaf for 5 minutes. Flake the fish and reserve the liquid. Melt the butter and oil, and cook the leeks for 5 minutes. Add the flour and cook for a minute, then add the reserved milk. Cook to thicken. Add the eggs, cheese, fish and parsley. Season. Set aside to cool.

2. Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Put the filling in the pie dish. Top with the pastry – dampen the edge of the dish with water to help it stick. Crimp the edges with a fork. Glaze with egg, decorate and re-glaze. Rest in the fridge for 20 minutes, then bake for 25 to 30 minutes until golden.