Colcannon smoked fish pie
Serves: 6
Prep time: 45 minsTotal time: 
Recipe photography by Ant Duncan
Colcannon smoked fish pie
A lighter fish pie that includes sweet leeks, peas and roasted tomatoes to boost the fibre content, as well as greens in the colcannon topping
Serves: 6
Prep time: 45 minsTotal time: 
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Nutritional information (per serving)
Calories
529Kcal
Fat
17gr
Saturates
10gr
Carbs
58gr
Sugars
13gr
Fibre
10gr
Protein
31gr
Salt
1.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 325g baby plum tomatoes
- 1 tsp olive oil
- 1 x 480g pack smoked haddock fillets
- 500ml semi-skimmed milk
- 500g leeks, cleaned and thickly sliced
- 3 tbsp cornflour
- 200ml lighter crème fraîche
- 250g frozen peas
For the colcannon topping
- 1.4kg floury potatoes (such as Maris Piper), peeled and roughly chopped
- 150g Savoy or pointed cabbage, shredded
- 30g butter, plus 10g to finish
- 1 bunch spring onions, sliced
- 100ml semi-skimmed milk
- 40g finely grated Parmesan or cheddar
Step by step
Get ahead
The fish pie can be made ahead to the end of step 6 and chilled for up to 24 hours, or frozen, well-wrapped. Defrost overnight in the fridge. Add an extra 10-15 minutes’ cooking time from chilled or defrosted to make sure that the filling is piping hot.
- Preheat the oven to 200°C, fan 180°C, gas 6. Toss the tomatoes with the oil and seasoning in a small roasting tin and roast for about 12 minutes, until just beginning to burst.
- For the colcannon topping, boil the potatoes in a large pan of salted water for about 15 minutes, until almost tender.
- Meanwhile, place the smoked haddock in a lidded deep frying pan and pour in the milk. Cover, bring to a simmer and poach gently for 2-3 minutes until the fish is beginning to flake. Lift out to a plate and cool.
- Add the leeks to the milk in the pan and cook, partially covered, for 6-7 minutes until soft. Mix the cornflour to a paste with a little cold water then stir this into the leeks to thicken the sauce. Add the crème fraîche and peas and season to taste.
- Break the smoked haddock up into large chunks, discarding the skin. Tip the leek and pea sauce into a baking dish then gently fold in the fish and the roasted tomatoes.
- Add the cabbage to the potatoes and cook for 3 minutes or until tender, then drain into a colander. Melt 30g butter in the pan and briefly fry the spring onions then add the milk. Tip the potatoes and cabbage back into the pan and mash it all together, seasoning well. Spread over the fish pie filling, roughen up the surface and scatter the cheese on top, then dot with the rest of the butter (see 'Get ahead' tip)
- Place the baking dish on a tray and bake for 25 minutes, or until the filling is hot and bubbling up, and the pie is crisp and golden brown on top.
