Creamy Leek & Haddock Fish Pie with Walnut Adjika

Fish pie is a British classic, but it can lean heavy in winter. For spring, we lighten the base with sweet leeks, peas and dill, then fold in Walnut Adjika for nutty depth and gentle chilli warmth.

The result tastes slow-cooked and restaurant-rich, yet the method is weeknight-sensible. Serve with lemony greens and call it the happiest kind of comfort.

Ingredients (serves 4–6)

• 600 g undyed smoked or natural haddock (or a fish pie mix)

• 600 g floury potatoes, for mash

• 2 tbsp butter + 1 tbsp olive oil

• 2 large leeks, sliced and rinsed

• 2 tbsp plain flour (or 1½ tbsp cornflour mix for GF)

• 350 ml milk (or half milk/half stock)

• 2 heaped tsp Walnut Adjika

• 150 g peas

• 2 tbsp chopped dill

• Zest of ½ lemon + wedges to serve

Method

1. Poach the fish (optional but classic): Simmer haddock gently in milk 5–6 minutes, remove to cool, flake; reserve milk.

2. Mash: Boil potatoes until tender, mash with butter, a splash of reserved milk and a pinch of salt.

3. Leek base: In a wide pan, cook leeks in butter/oil 8 minutes until silky. Stir in flour 1 minute.

4. Sauce: Gradually whisk in 350 ml milk (top up with reserved if used), simmer to a gentle thickness. Stir in Walnut Adjika, peas, dill and lemon zest.

5. Combine: Fold in flaked fish. Taste; adjika will have seasoned it.

6. Bake: Spoon into a dish, top with mash. Bake at 200°C (fan 180°C) for 20–25 minutes until golden. Rest 5 minutes.

Make it milder

Use 1 heaped tsp Walnut Adjika and offer extra at the table.

Swaps

• Add prawns or salmon to the mix; or swap peas for blanched spinach.

• Gluten-free: use cornflour mix, GF fish stock if needed.

Why adjika works here

Walnut Adjika provides creamy body and savoury depth that flatters smoked fish and sweet leeks, so you can skip a dozen extra ingredients.