Creamy Haddock Pie

Join Hilary Biller as she shows you how to create delicious seafood dishes that will have your family and friends begging for more! From a tasty Haddock Pie to a hearty Paella, it’s time to start thinking out of the box and get creative. See how you can turn convenient, sustainable, frozen fish into a dinner fit for a king.

Serves 6


  • 1 litre of milk
  • 2 bay leaves
  • A couple of black peppercorns
  • 1 x 500g haddock fillets
  • 1 onion, chopped
  • 15ml (1tbsp) oil
  • 30ml (2tbsp) butter
  • 2 sticks of celery, sliced
  • 30ml (2tbsp) flour
  • 1 roll of puff pastry
  • 1 egg, beaten


  1. Pour the milk into a large pan and add the bay leaves, peppercorns and bring to a simmer. Add the haddock fillets and cook till fish flakes easily. Using a slotted spoon remove the hake to a plate and allow to cool. Strain the milk and set aside.
  2. Remove the skin of the haddock and flake the fish removing any bones. In a frying pan preheat the oil adding the butter and fry the onion and celery till soft. Stir in flour to make a roux then slowly add the poaching milk stirring all the time till thickening. Add the flaked fish to the pan and heat through.
  3. Roll out the pastry and cut out six pastry lids using a round ramekin as a template. Divide the haddock mixture between six ramekins. Wet the edge of each ramekin with water and gently place the pastry over the filling and pressing down gently on the edge.  With a sharp knife cut some slits in the centre of the pastry. If desired cut out some fish shapes to go in the centre.
  4. Brush with beaten egg and bake at 180 degrees C for 20 minutes.