Haddock and Bacon Pot Pie

This Shropshire recipe is so good as a supper dish, with a glass of red wine and some cheese and fruit to follow, that once made it will be asked for again.


  • 1 lb (½ kg) smoked haddock fillets, poached (if frozen, pull off skin before they thaw)
  • 4 slices back bacon
  • ¾ lb (360 g) tomatoes, blanched, peeled and quartered
  • 3 tablespoons (45 g) butter
  • ½ cup (90 g) fresh fine white breadcrumbs
  • ½ teaspoon freshly ground black pepper


Cut the rind from the bacon. Cut the slices into ½ inch (l cm) squares. Lightly fry them and set aside.

Flake the haddock, removing all the skin and any bones. Mix in the pepper. Grease a baking dish with one-third of the butter. Lay in the fish. Put the tomatoes over it and the bacon over the tomatoes. Sprinkle the breadcrumbs all over and dot with the remaining butter. Cook at 350°F (180°C, Gas Mark 4) for 20 minutes. Raise the heat a little for the last 10 minutes if the breadcrumbs are not well browned, or finish under the grill.