Creamy Baked Haddock & Tatties
This creamy smoked haddock and leek potato pie is a comforting and delicious dish that comes together quickly with minimal effort. The smoky haddock, tender leeks, and creamy sauce are topped with thinly sliced potatoes that turn golden and crispy under the grill. It's a simple and satisfying meal that is perfect for a cozy dinner at home.
— Constant Cookbook
Ingredients
- 400g smoked haddock (undyed is better, but not essential), skinned and chopped into chunks
- 1 trimmed leek , finely sliced
- handful of parsley , chopped
- 142ml carton double cream
- 2 medium baking potatoes , about 200g/7oz each, skin on, sliced as thinly as possible
Instructions
- Firstly assemble the dish. Scatter the haddock, leek and parsley over the bottom of a shallow microwavable dish and mix together with your fingers or a spoon. Drizzle over half the cream and 5 tablespoons of water. Lay the potato slices over the fish and leeks and drizzle over the remaining cream. Season the potatoes with a little salt and plenty of black pepper.
- Put the grill on high. Cover the dish with cling film and pierce it a few times. Microwave the pie on the highest setting for 8-10 minutes until everything’s bubbling away and the potatoes are tender when poked with a knife. Whip off the cling film and put the dish under the grill until the potatoes are golden. Leave to rest for a minute, then serve straight from the dish.
Yield
Serves 2
Nutrition
- Calories: 646 calories
- Fat Content: 36 grams fat
- Saturated Fat Content: 22 grams saturated fat
- Carbohydrate Content: 38 grams carbohydrates
- Fiber Content: 4 grams fiber
- Protein Content: 45 grams protein
- Sodium Content: 3.97 milligram of sodium
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