Smoked Haddock and Kale Pie

Smoked Haddock and Kale Pie

SERVES: 4-6 | PREP TIME: 10 min | COOK TIME: 40-45 min


We used smoked haddock for this tasty fish pie but if you feel it is too smokey or unavailable in your local store, simply use any type of white fish. The kale (or cabbage) layer and the crunchy cheesy breadcrumbs make for a complete comfort dinner dish.

Smoked Haddock Pie


650g smoked haddock (or a mix of cod/hake)
1 onion or half a leek
1 bay leaf
600ml milk
50ml cream
1 tablespoon butter
1 tablespoon plain flour
1 teaspoon dijon mustard
3 eggs
100g kale
100g breadcrumbs
40g grated cheese
Salt and pepper


1. Prep your ingredients:

  • Preheat your oven to 200 degrees or 180 for a fan oven
  • Skin the fish and leave the fillets whole
  • Cut the onion/leek into chunky pieces
  • Wash and chop the kale/cabbage

2. Place the fish, onion and bayleaf in a saucepan and cover with the milk. Bring to the boil and simmer for 5 minutes.

 3. Remove the fish from the saucepan with a slotted spoon and place in an ovenproof dish. Break into bite size pieces.

4. Put the eggs in a saucepan, cover with cold water, bring to the boil and simmer for 7 minutes. Remove the pan from the heat and cool the eggs in cold water.

 5. Melt the butter in a saucepan and stir in the flour. Pour in the milk and stir while it thickens. Season with salt and pepper, add in the mustard and cream and cook gently for 4-5 minutes.

6. Peel the eggs and cut into quarters and lay on top of the fish. Then place the 
chopped kale on top and pour over the sauce. Finally mix the breadcrumbs and grated cheese and sprinkle on top.

7. Bake in the oven for 25-30 minutes until it is golden and bubbling around the edges. Serve with a baked potato or root veg mash.