Smoked Haddock, Leek and Rosti Pot Pie Recipe

Name: Smoked Haddock, Leek and Rosti Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g smoked haddock; 300 ml milk; 25 g butter; 2 large leeks, sliced; 25 g plain flour; 2 teaspoons coarse grain mustard; 250 g mascarpone; 3 hard-boiled eggs, quartered; 1 large floury potato, about 250g; 75 g grated mature cheddar cheese; salt & freshly ground black pepper

Servings: persons

1
Place the fish in a heatproof dish.
2
Bring the milk to the boil in small pan and pour over the fish; set aside for 5 minutes.
3
Preheat the oven to 200 degrees centigrade.
4
Heat the butter in a large pan and cook the sliced leeks for 3 minutes until softened.
5
Stir in the flour and cook for 1 minute, stirring continuously.
6
Strain the milk from the fish into the pan and stir well.
7
Bring to the boil and continue stirring until thickened.
8
Now add the mustard and maascarpone, mixing until warmed through and well blended.
9
Add salt and pepper to taste and remove from the heat.
10
Skin the fish, then cut or break the fish into chunks and transfer to a 2 litre heatproof dish.
11
Add the quartered eggs, then opour over then pour over the leek sauce, stirring lightly to mix everything together.
12
Peel then coarsely grate the potato and mix with the cheese and freshly ground black pepper.
13
Scatter this mixture evenly over the top of the pie then bake for 25-30 minutes until the topping is golden brown.
14
Serve straight from the oven.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 500 g smoked haddock, 300 ml milk, 25 g butter, 2 large leeks, sliced, and more.

Yes, Smoked Haddock, Leek and Rosti Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Smoked Haddock, Leek and Rosti Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions