Sussex Smokie Bake Recipe
This Sussex Smokie Bake is a twist on the traditional Sussex Smokie usually served as a pub-style starter. Made with smoked haddock, creamy cheese sauce, soft potatoes, and a golden breadcrumb topping, it transforms a classic into a filling main course the whole family can enjoy. Perfect for a cosy dinner, a freezable make-ahead meal, or when you’re craving a taste of traditional British cuisine. Serve with crusty bread and a side of greens for a full meal that’s especially good on a cold day.
Recipe Overview
Skill Level:
SKILLED
Prep Time:
20 MINUTES
Cook Time:
60 MINUTES
What Makes This Recipe Great
Traditional Comfort Food: Inspired by a classic dish from Sussex, it’s rich, warming, and great for cosy evenings or Sunday dinners.
Make-Ahead Friendly: You can prep the components in advance, which makes it a great option when hosting or when time is tight.
Family Favourite: With a creamy base, cheesy top, and gentle smoked flavour, it’s a dish that appeals to both adults and children.
If you’re after a comforting meal that’s perfect for colder evenings or a traditional British dish to add to your family recipes, this Sussex Smokie Bake is a brilliant one to try. We combine flaked smoked haddock, creamy cheese sauce, and a crispy breadcrumb topping, it’s the kind of cheesy fish pie that brings everyone to the table.
Sussex Smokie is a traditional British meal made with smoked haddock in a creamy cheese based sauce and is usually served in ramekins as a starter. You will find it on many British pub menus in the South of the UK and variations of the recipe date back to the 1800’s.
Serve this simple fish pie recipe up with some green veggies like my Italian Peas, and these Oatmeal Dinner Rolls that are perfect for mopping up any leftover sauce. If you love fish-based meals, you might also enjoy these homemade Cornflake Fish Fingers for a different take on a nostalgic favourite.
This recipe is especially good when you want something filling and satisfying without needing too many ingredients. Once prepped, it goes into the oven until golden and bubbling. You can even prep parts of it in advance, making it a great option for entertaining or easy weeknight dinners.
Equipment Needed:
- Large Saucepan: To parboil the potatoes and cook the white sauce.
- Frying Pan: For softening the leek and onion in butter.
- Medium Saucepan: For poaching the smoked haddock in the milk and cream.
- Whisk: Helps keep the sauce smooth when combining the flour and milk mixture.
- Ovenproof Dish: To bake everything together with the cheesy breadcrumb topping.
- Colander: For draining the potatoes once partially cooked.
- Chopping Board & Sharp Knife: For prepping the vegetables and flaking the fish.
- Grater: For grating the cheese.
Ingredients:
- Smoked Haddock: Choose undyed fillets if you prefer a more natural look. Poach until flaky.
- Milk: Used as the base for poaching the fish and building the white sauce. Use Full-Fat Milk for the best flavour.
- Double Cream: Also known as heavy cream or whipping cream depending on where you are based in the world.
- Bay Leaf: Use a dried bay leaf.
- Potatoes: Cube them small so they cook quickly. These are parboiled before baking to ensure they are soft to bite when served.
- Leek: Clean thoroughly before chopping, as they often trap dirt between layers.
- Onion: You can use a yellow, brown, white or red onion.
- Butter: Use unsalted butter and add the seasoning in separately.
- Plain Flour: Helps thicken the white sauce when combined with the butter. Also known as All-purpose flour.
- White Wine: Lifts the sauce with a subtle acidity—don’t skip it if you can help it.
- Cheddar Cheese: Use a mature cheddar for the best flavour.
- Breadcrumbs: Choose fresh or panko breadcrumbs for a crispy golden top.
- Sea Salt & Freshly Ground Black Pepper: To season the dish to your liking.
Substitutions and Additions:
Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.
Substitutions:
- Undyed Smoked Haddock: If you’re avoiding artificial colourings, go for undyed haddock which is naturally pale and still full of flavour.
- Double Cream: You can omit this and use more milk if you don’t have any to hand.
Additions:
- Crispy Bacon or Pancetta: Stir through some cooked crispy bacon or pancetta pieces for extra richness and a savoury edge.
- Parmesan Cheese: Substitute some of the cheddar for parmesan if you want a slightly different cheesy flavour.
- Mustard: Stir a teaspoon of Dijon or English mustard into the sauce before baking for a little kick and depth.
- Chives or Spring Onions: Add a fresh finish by sprinkling chopped chives or finely sliced spring onions over the top after baking.
Smart Shortcuts:
In a rush and need to take some shortcuts with this recipe? Here’s some ideas:
Use Pre-Cooked Potatoes: Save time by using leftover boiled potatoes or ready-cooked baby potatoes. Just cube and stir them in – no need to parboil.
Ready-Grated Cheese: Grab a bag of pre-grated mature cheddar to skip grating – just make sure it’s one that melts smoothly.
Ready-Made White Sauce: Use a good quality shop-bought white sauce and stir in the cheese. It won’t be quite the same, but still works for busy days.
Step-By-Step Guide – How To Make Sussex Smokie Bake
Prep-Ahead Time Saving Tips for Sussex Smokie Bake Recipe
Planning ahead makes this recipe even faster! Here are some ways to streamline your prep:
TOTAL TIME SAVED:
30 MINUTES
Make the Whole Dish Ahead (Up to 2 Days in Advance): Fully assemble the Sussex Smokie Bake right up to the breadcrumb topping. Cover and refrigerate the dish unbaked for up to 2 days. When ready to bake, allow it to sit at room temperature for 20–30 minutes while the oven preheats, then bake as directed.
Parboil the Potatoes in Advance (10 minutes): Cook the potatoes until just tender, then drain and cool completely. Store in an airtight container in the fridge for up to 2 days.
Sauté the Leeks and Onion Early (10 minutes): Cook the leek and onion in butter until soft, then allow to cool. Store in an airtight container in the fridge for up to 2 days.
Frequently Asked Questions
Yes, just make sure it’s fully defrosted before poaching. Pat it dry with kitchen paper to remove excess moisture.
Yes, you can skip it entirely or replace it with a splash of lemon juice or a mild white wine vinegar.
Yes, portion it into ramekins or small baking dishes for individual servings. Bake for 20–25 minutes until bubbling and golden.
Mastering This Recipe – Expert Tips
- Don’t Overcook the Potatoes: Boil just until starting to soften. Overcooked potatoes can break down in the sauce and make the bake too mushy.
- If your smoked haddock comes with the skin still attached, remove the skin from the fish before poaching. It is much easier to remove this way.
- Check your haddock fillets for bones after you have poached it in the milk, no one wants to find a bone in their fish pie!
- Stir the Sauce Constantly: When making the cheese sauce, whisk steadily while adding the milk mixture to avoid lumps and get a silky finish.
- Bake on a Tray: Place your baking dish on a tray to catch any drips in the oven and make clean-up easier.
Storage
- In the Fridge: If you have leftovers, cover and store them in the fridge for up to 2 days. Reheat until piping hot throughout before serving.
- In the Freezer (Unbaked): You can freeze the assembled dish before baking. For best results, leave off the breadcrumb topping. Once the filling has cooled, wrap it tightly or place in a freezer-safe container. Freeze for up to 3 months.
Sussex Smokie Bake
Ingredients
- 220 g Smoked Haddock
- 300 ml Milk
- 100 ml Double Cream
- 1 Bay Leaf
- 500 g Potatoes
- 1 Leek
- 1 Onion
- 50 g Butter
- 20 g Plain Flour
- Capful White Wine
- 150 g Cheddar Cheese, grated
- 70 g Breadcrumbs
Instructions
- Preheat the oven to 200°C (180°C fan) / 400°F (350°F fan).
- Add the cubed potatoes to a saucepan, cover with water, and bring to the boil. Cook until they soften, then drain and set aside.
- Pour the milk, cream, and bay leaf into a pan and gently heat over low heat.
- Remove the skin and add the smoked haddock to the milk mixture. Poach until the fish is just cooked through and flakes easily.
- While the fish is poaching, heat 30g of the butter in a frying pan and cook the chopped leek and onion until soft.
- Remove the haddock from the milk, discard the bay leaf, and set the fish aside.
- In a separate saucepan, melt the remaining butter and stir in the flour to form a smooth paste.
- Add a little of the reserved milk mixture and whisk to combine. Gradually whisk in the rest until the sauce is thick and lump-free.
- Stir in the white wine and 100g of the grated cheddar, mixing until the cheese has fully melted.
- Season the sauce with salt and pepper to taste.
- Flake the haddock into chunks, check for bones (and remove if you find any) and add the fish to the sauce along with the cooked potatoes, leek, and onion. Mix gently to combine.
- Pour the mixture evenly into an ovenproof baking dish.
- Mix the breadcrumbs with the remaining 50g of cheddar and sprinkle over the top.
- Bake for 30–40 minutes until golden and crisp on top.
Recipe Notes
- Use Undyed Haddock: For the best flavour and colour, look for naturally smoked, undyed haddock.
- Prep Ahead: You can prepare the filling a day in advance and store it in the fridge, then top with breadcrumbs and bake when needed. You can also freeze the entire bake before cooking.
- Cheese Options: Mature Cheddar adds a punchy flavour, but you can also try a mix of Cheddar and Parmesan for extra richness.
- Crumb Tip: For crispier crumbs, drizzle a little melted butter over the topping before baking.
- Serving Suggestion: Pair with simple sides like buttery green peas or soft oatmeal dinner rolls.
Can I prepare ahead and leave in fridge overnight or does it have to be frozen after initial preparation
Hi Isobel, thanks for your question. Yes, you can prepare it the day before and store in the fridge for the next day. But, I would leave the breadcrumb topping off until you are ready to cook it, in case they become soggy.
Hi Rebecca,
Tried the Sussex smokie recipe last night and it works a treat.
I didn’t put the breadcrumbs on top and it still went a lovely golden colour.
If you don’t mind, I would suggest that when making the sauce, you indicate using a whisk during the process.
I will definitely be using the recipe again.
Many thanks and regards
Pete
Hi Pete,
I’m so glad you enjoyed this recipe and thank you for the tip! I’ve updated the instructions so everyone knows to use a whisk.