Name: Creamy baked haddock & tatties
Total time: 20 min
Yield: 2
Cuisine: British
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; 2medium baking potatoes about 200g/7oz each, skin on, sliced as thinly as possible

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Creamy baked haddock & tatties

Creamy baked haddock & tatties

Good Food team

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Serves 2

Easy

Total time: 20 mins

Ready in 15-20 minutes

A star rating of 4.3 out of 5.22 ratingsRate

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Warm, comforting and made in the microwave, this might well be the easiest fish pie ever

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Ingredients

Nutrition

Units:

MetricUS

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
2medium baking potatoes

about 200g/7oz each, skin on, sliced as thinly as possible

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Nutrition: per serving

kcal646
fat36g
saturates22g
carbs38g
sugars0g
fibre4g
protein45g
salt3.97g

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, January 2004

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A star rating of 4.3 out of 5.22 ratings

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