Haddock & Goat’s Cheese pie

  • 60 minutes
  • Serves 6
  • Medium

The flavourful combination of our Mild Goat’s Cheese alongside the smoked haddock makes you want to lick the plate clean! Our Goat’s butter really elevates the pastry by making it rich but light.



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  1. Place 225g (8oz) flour in a bowl and rub in 100g (4oz) of the butter.
  2. Stir in the grated cheese.
  3. Blend in the egg, adding a little milk if necessary to form a dough, kneed lightly and divide into two. Use half to line a lightly greased 23cm (9”) plate.
  4. Place the fish in a pan, pour on the milk and simmer for 15 minutes or until the fish flakes easily. Drain, reserving the milk.
  5. Place the milk, remaining flour and butter in a pan, heat stirring constantly until the sauce thickens and boils. Cook for one minute.
  6. Remove the skin and any bones from the fish mix into the sauce with the chopped parsley. Pour into the pastry case.
  7. Use the remaining pastry to cover the pie and bake at 200C (400F) Gas 6 for 25 to 30 minutes until golden brown.
  8. This pie can be eaten warm or cold and is suitable for freezing.