Traditional Scottish Recipes
- Ham and Haddie Pie

Bacon and smoked haddock (haddies) go very well together in this tasty pie. The quantities are sufficient for four people.

12 ounces (375g) smoked haddock
4 ounces (125g or half cup) chopped bacon
8 ounces (250g) tomatoes, sliced
2 ounces (60g or half a stick) grated Scottish cheddar cheese (or similar)
Small quantity butter for frying
1 small onion, chopped
2 ounces (60g or half a cup) breadcrumbs
2-3 tablespoons water

Heat the oven to 375F (190C or Gas Mark 5). Grease a medium size ovenproof dish. Melt the butter in a pan and fry the onion until it is soft. Add the chopped bacon and cook for another 2/3 minutes.
Arrange half of the tomato slices in the dish and cover with the onion and bacon mixture. Put the haddock on top of this and top with the remaining tomato slices.
Pour on the water and sprinkle with the breadcrumbs and cheese. Cover with a lid or kitchen foil and cook for 20 minutes at 375F (190C or Gas Mark 5).
Remove the lid or foil and cook for another ten minutes until the topping has turned brown.

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