Hebridean Smoked Haddock Pie

Hebridean Smoked Haddock Pie is a traditional dish from the Islands of the North Atlantic (IONA) cuisine, featuring the rich and smoky flavor of haddock in a comforting pie.

Hebridean Smoked Haddock Pie

Ingredients

  • 500g smoked haddock fillets
  • 500g potatoes, peeled and diced
  • 1 onion, finely chopped
  • 300ml whole milk
  • 50g butter
  • 50g all-purpose flour
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. Place the haddock fillets in a large saucepan and cover with the milk. Bring to a gentle simmer and cook for 5 minutes. Remove the haddock from the milk and set aside. Reserve the milk for later.
  3. Cook the diced potatoes in a separate pot of boiling water until tender, then drain and mash with a knob of butter. Season with salt and pepper.
  4. In a saucepan, melt the remaining butter over medium heat. Add the chopped onion and cook until softened.
  5. Sprinkle the flour over the onions and butter, then gradually add the reserved milk while stirring to create a smooth sauce.
  6. Flake the cooked haddock into chunks and gently fold into the sauce.
  7. Transfer the haddock mixture to a baking dish and spread the mashed potatoes on top.
  8. Bake in the preheated oven for 25-30 minutes or until the pie is golden and bubbling.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
30g
Fat
15g

Supplies

Baking dish Saucepan Pot

Tools

Oven Stovetop

Serving suggestions

Serve the Hebridean Smoked Haddock Pie with a side of steamed vegetables or a fresh green salad.

Tips & tricks

For added flavor, consider incorporating a sprinkle of grated cheese on top of the mashed potatoes before baking.

Cost

$20