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Fluffy Haddock and Potato Pie

Fluffy Haddock and Potato Pie


"This filling recipe is best enjoyed on a cold day. Great served with peas or broccoli and some crusty bread. This dish can also be prepared with cod fillets, and is delicious prepared with a mixture of both cod and haddock. If available, use Maris Piper or King Edward potatoes."
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1 h servings 530 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 530 kcal
  • 26%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 52.8g
  • 17%
  • Protein:
  • 34.6 g
  • 69%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 261 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Bring potatoes to a boil in a large pot of salted water. Cook until tender enough to insert a fork, but still firm, about 15 minutes. Drain and move to a large bowl.
  3. Meanwhile, place the haddock in a large saucepan over medium heat. Pour the milk over the fish and then sprinkle with the green onions. Cover and bring to a boil. Reduce heat to low and simmer until the fish flakes easily with a fork.
  4. Transfer haddock to a plate. Remove the bones and skin and discard. Pour the milk mixture over the diced potatoes; beat until smooth. Blend in the creme fraiche. Season with salt and pepper. Gently fold the haddock into the mixture along with half of the shredded Emmentaler cheese. Spoon the mixture into a large, shallow baking dish. Sprinkle the remaining Emmentaler cheese over the top
  5. Bake in preheated oven until the surface has turned golden brown, about 15 minutes. Serve immediately.

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Read all reviews 13
  1. 15 Ratings

Most helpful positive review

Easy to make and satisfying meal which is healthier than the usual fish pie. I made half the recipe using smoked haddock, normal onions and mature cheddar cheese. Also added some defrosted froze...

Most helpful critical review

This was alright. I made it for my family and no one was really fussed over it. I will make it again, but I'll add salmon with the haddock for color, texture and flavor, also will season more.

Most helpful
Most positive
Least positive

Easy to make and satisfying meal which is healthier than the usual fish pie. I made half the recipe using smoked haddock, normal onions and mature cheddar cheese. Also added some defrosted froze...

Very nice. We made this tonight and used the cheddar cheese. Really tasty.

Delicious...I used red onions because I was out of green and they worked fine. Cod by itself was also a hit.

This is so much like the Fish Pie my granddad used to make. The only change I made was to add a bit of garlic powder to the fish and milk. I served with crusty bread and a big green salad. YU...

I substituted cheddar cheese. I also added a can of drained peas before folding in the fish. Served with southern corn cakes, this was just about perfect!

Yum - comfort food at its best. I substituted some salmon fillets for half the haddock, and some prawns - clearing the freezer nicely! We also popped in a handful of sweetcorn and swapped the ...

Yum! Great comfort food, and it's like the fish pie my English grandmother makes. I used cheddar instead of Swiss cheese.

I made this recipe with cod, because I had cod in the freezer already and I substituted box spud flakes instead of fresh potatoes because I am trying to get rid of the box stuff. I added a littl...

amazing it looks great i wonder if i could eat it all? im going to try the fillet that sounds good.

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