Prepare this rich, cheesy haddock pie recipe from Waitrose now and pop it in the freezer, ready and waiting for the time when we can all get together for a family dinner once again! It’s perfectly safe to thaw, cook and re-freeze fish provided it’s allowed to cool down fully after cooking.
Preparation time: 20min + cooling, freezing and defrosting
Cooking time: 15min + 40-50min reheating
- Heat 35g butter in a large frying pan. Add the leeks, season and soften for 5min over a low heat. Sit the fish on top, sprinkle over the saffron, then add the milk. Bring to a simmer, then cover and cook for 5min until the fish is just cooked. Lift the fish and leeks from the liquid with a slotted spoon, and put into a 25x20cm baking dish.
- Put the flour and remaining butter into the milk, then whisk constantly over a medium heat until boiling. Once thickened, cook for 1min. Taste for seasoning.
- Make sure the fish is in very big flakes, then pour the sauce over the fish and leeks, and leave until cold.
- Remove the mash from the containers, then cut each pack into 16 wedges and lay them on top of the pie. Alternatively arrange scoops or slices of your home-made mash on top.
- Cover the haddock pie with greased foil and freeze for up to 3 months.
- Defrost completely in the fridge. Preheat the oven to 200ºC, Gas 6. Place the haddock pie on a baking sheet, remove the foil and bake for 40-50min until piping hot, golden and bubbling. Delicious served with freshly cooked essential Pea and Bean Mix (from the freezer aisle).