Classic British Fisherman's Pie

Instructions

1. 1

   Preheat the oven to 200°C / 180°C fan / 400°F. Put a large saucepan of salted water on to boil for the potatoes.

2. 2

   Cook the potatoes in boiling salted water until tender when pierced with a knife (they should take about 20–25 minutes).

3. 3

   While the potatoes cook, pour 300ml of the milk into a wide shallow pan, add the bay leaf, peppercorns and a pinch of salt and bring to a gentle simmer (do not boil). Add the cod and smoked haddock, cover, and poach gently until just cooked through — about 5–7 minutes depending on thickness. Remove fish with a slotted spoon onto a plate and set aside. Reserve the poaching milk (strain if using peppercorns/bay leaf).

4. 4

   In a sauté pan, warm 1 tbsp olive oil and 25g butter over medium heat. Gently soften the sliced leek and chopped shallot for 4–5 minutes until sweet and translucent (not brown).

5. 5

   Stir in the 25g plain flour to the softened leek/shallot and cook for 1 minute to make a roux. Gradually whisk in about 300ml of the reserved poaching milk (or fresh milk if you didn't reserve enough) until smooth. Bring to a gentle simmer, stirring, until the sauce thickens — about 3–4 minutes. Stir in the double cream, Dijon mustard, lemon zest (if using), salt and black pepper to taste.

6. 6

   Flake the poached cod and smoked haddock into large chunks (remove any stray bones). Add the flaked fish, raw prawns and frozen peas to the sauce, gently folding so the fish pieces stay chunky. Stir through the chopped parsley. Check seasoning carefully — smoked haddock is salty, so taste before adding much extra salt.

7. 7

   Drain the cooked potatoes and return to the hot pan. Mash briefly with 50g butter and 150ml warm milk until smooth and fluffy — do not overwork. Stir in the egg yolk if using, season with salt, black pepper and a pinch of grated nutmeg if you like.

8. 8

   Spoon the fish and sauce into a 20 x 30cm ovenproof dish (or similar), spreading evenly. Dollop or pipe the mashed potato over the top, sealing the edges to prevent bubbling. Scatter the grated cheddar evenly over the mash and brush very lightly with a little melted butter or milk for colour.

9. 9

   Bake in the preheated oven until the filling is bubbling and the top is golden — 25–30 minutes. If you want a crisper top, pop under a hot grill for 1–2 minutes at the end (watch carefully).

10. 10

    Rest the pie for 5–10 minutes before serving so the filling firms slightly. Serve with extra parsley and lemon wedges if you like.

Tips

• Poach fish gently in milk for flavour and to create a naturally tasty sauce base — but don’t let it boil or the fish will dry out.
• Use a potato ricer or mash while still hot for the lightest, fluffiest topping; overworking causes gluey mash.
• If you need to make ahead: assemble the pie up to the point of baking, chill for up to 24 hours, then bake from cold for an extra 10–15 minutes.
• If the sauce seems too thin before baking, simmer it a minute or two longer — the oven will thicken it further but it should already coat a spoon.
• Remove any bones from smoked fish carefully and taste the sauce for salt — smoked haddock adds a lot of saltiness so you may need less seasoning than usual.

Substitutions

• Smoked haddock → Use extra cod or pollock (200–300g) and add 1 tsp smoked paprika for a hint of smokiness

  Noticeably different

• Plain flour (for roux) → Use 1 tbsp cornflour mixed with a little cold milk to make a slurry and stir in at the end to thicken (makes the dish gluten-free)

  Stays close

• Double cream → Use extra milk (an extra 50–100ml) plus 1 tbsp crème fraîche or mascarpone for creaminess (slightly less rich)

  Stays close

• Maris Piper potatoes → Use King Edward or Yukon Gold for similar fluffiness; red potatoes will be firmer and give a chunkier topping

  Noticeably different

Nutrition

Per serving · estimated

565

Calories

38 g

Protein

39 g

Carbs

28 g

Fat

4 g

Fibre

6 g

Sugar

800 mg

Sodium

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