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.
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
- Preheat the oven to 180°C (350°F).
- 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.
- 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.
- In a saucepan, melt the remaining butter over medium heat. Add the chopped onion and cook until softened.
- Sprinkle the flour over the onions and butter, then gradually add the reserved milk while stirring to create a smooth sauce.
- Flake the cooked haddock into chunks and gently fold into the sauce.
- Transfer the haddock mixture to a baking dish and spread the mashed potatoes on top.
- 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