zoom Leek & haddock pie with cheesy saffron mash

    Save to your scrapbook

    Leek & haddock pie with cheesy saffron mash

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Leek & haddock pie with cheesy saffron mash

    • Preparation time: 20 minutes + cooling, freezing and defrosting
    • Cooking time: 15 minutes + 40-50 minutes reheating
    • Total time: 35 minutes + cooling, freezing and defrosting + 40-50 minutes reheating

    Serves: 4


    50g butter, plus extra for greasing
    2 leeks, sliced
    425g frozen haddock fillets (or cod)
    A pinch of saffron
    600ml milk
    40g essential Plain Flour
    2 x 450g packs Cheddar mash


    1. Heat 35g butter in a large frying pan, add the leeks, season and soften for 5 minutes over a low heat. Sit the fish on top, sprinkle over the saffron, then add the milk. Bring to a simmer, then cover and cook for 5 minutes until the fish is just cooked. Lift the fish and leeks from the liquid with a slotted spoon, and put into a 25x20cm baking dish.

    2. Put the flour and remaining butter into the milk, then whisk constantly over a medium heat until boiling. Once thickened, cook for 1 minute. Taste for seasoning.

    3. Make sure the fish is in very big flakes, then pour the sauce over the fish and leeks, and leave until cold. Remove the mash from the containers, then cut each pack into 16 wedges and lay them on top of the pie. Cover with greased foil and freeze for up to 3 months.

    4. Defrost completely in the fridge. Preheat the oven to 200°C, gas mark 6. Place the pie on a baking sheet, remove the foil and bake for 40-50 minutes until piping hot, golden and bubbling. Delicious served with freshly cooked essential Pea And Bean Mix (from the freezer aisle).

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars