fish pie

Fisherman’s pie

Category: Main meal | Serves: 6

Prep time: 10 minutes | Cooking time: 30 minutes


700g (1lb 9oz) potatoes, washed and chopped

300g (10 1/2oz) skinless boneless cod or haddock fillet

300g (10 1/2oz) skinless salmon fillet

300ml (1/2 pint) semi-skimmed milk, plus a little extra for mashed potatoes

2 bay leaves

25g (1oz) unsaturated margarine

2 small leeks, washed and sliced

115g (4oz) mushrooms, sliced

25g (1oz) plain flour (white or wholemeal)

115g (4oz) frozen peas

2 tablespoons chopped fresh parsley

Freshly ground black pepper, to taste

Fresh parsley sprigs, to garnish

  1. Preheat oven to 190°C/375°F/Gas Mark 5. Grease an ovenproof pie dish and set aside. Cook potatoes in a saucepan of boiling water until tender. Drain well, set aside and keep hot.
  2. Meanwhile, place fish in saucepan with milk and bay leaves. Bring slowly to boil, then poach gently for about 8-10 minutes, or until fish is tender and flakes easily. Remove fish to a plate using slotted spoon. Flake fish; set aside. Strain cooking liquid into jug; discard bay leaves. Set aside.
  3. Melt margarine in saucepan; add leeks and mushrooms and sauté for 5 minutes. Stir in flour and cook gently for 1 minute. Gradually stir in flavoured milk, stirring until sauce is thickened and smooth. Simmer for 2 minutes, stirring.
  4. Remove pan from heat and stir in flaked fish, peas, chopped parsley and black pepper. Spoon fish mixture into prepared dish. Mash potatoes with a little milk until soft and creamy; season to taste with black pepper. Pile or pipe potatoes on top of fish mixture.
  5. Bake in oven for about 30 minutes or until golden brown and piping hot. Garnish with parsley sprigs and serve with cooked vegetables such as broccoli florets and baby carrots.
fish pie

Nutritional information

Fisherman Pie