Smoked Haddock, Leek and Butter Bean Pie

Chunky flakes of haddock encased in a smooth, smokey sauce loaded with leeks and butter beans, topped with a golden, crunchy, cheesy topping. This is a perfect mid week supper, in fact it is so good I would serve it for friends!
Servings 4


  • 3 large leeks washed and thickly sliced
  • 40 g unsalted butter
  • 300 ml crème fraîche full fat
  • 1 bay leaf
  • 1 jar butter beans approx. 600-700g, liquid reserved
  • 1/2 lemon juiced
  • 400 g undyed smoked haddock cut into large chunks
  • 60 g strong cheddar cheese grated
  • Large handful of breadcrumbs (I used Panko)


  • Heat the oven to 200C / 180C fan / gas mark 6
  • Take a large frying pan and melt the butter, add the leeks, season and sweat for around 15-20 minutes until soft and beginning to colour.
  • Add the crème fraîche, bay leaf and the beans and bring to the boil. Turn the heat down to a simmer and cook for 10 minutes. If it becomes too thick add some of the reserved bean liquid. Add the lemon juice, taste and season.
  • Take a large gratin or pie dish, place half the bean mixture in the dish. Lay the smoked haddock pieces on top of the leeks and cover with the remaining mixture. Top with the cheese and breadcrumbs.
  • Place in the preheated oven for for 25-30 minutes until the gratin is bubbling and the top is a golden brown. Serve immediately.


Use the best butter beans you can find, the large ones are perfect.  The jars tend to be a little more expensive but the quality is probably better.  Bold Bean Queen Butter Beans are perfect for this dish and another good brand are Brindisia Navarrico Large Butter Beans.  If you are using cans, use two cans drained. 
You can make this a couple of days ahead and refrigerate it, it also freezes very well.
Serve with greens or broccoli with lemon and fried slithers of garlic or a big mixed leaf salad. 
Adapted from a recipe from Bold Bean Co.