James Martin Fisherman’s Pie is the definition of a hearty British classic. It features a luxurious mix of smoked haddock, salmon, and fresh prawns swimming in a velvety parsley white sauce, studded with hard-boiled eggs and garden peas. Topped with fluffy, buttery mashed potatoes and a layer of golden melted cheddar, it is a rich, warming family meal perfect for cold evenings.
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Why You Will Love This Fisherman’s Pie Recipe:
- Depth of Flavor: The use of smoked haddock infuses the entire sauce with a savory, smoky depth that plain fish pies lack.
- Velvety Sauce: The sauce is made using the milk the fish was poached in, ensuring not a single drop of flavor is wasted.
- Textural Contrast: The creamy filling is perfectly balanced by the crispy, golden ridges of the cheesy potato topping.
- Hearty and Filling: Packed with protein from three types of fish and eggs, plus carbohydrates from the potatoes, it is a satisfying complete meal.
- Customizable: You can easily adapt the fish mix depending on what is fresh at the fishmonger, or add spinach and corn to the filling.
James Martin Fisherman’s Pie Ingredients
For the Mashed Topping:
- 1 kg Maris Piper or King Edward potatoes, peeled and chopped
- 50g butter
- 50ml double cream (or milk)
- 100g cheddar cheese, grated
- Salt and white pepper
For the Fish Filling:
- 600ml whole milk
- 1 onion, peeled and halved
- 1 bay leaf
- 2 cloves
- 400g smoked haddock (undyed is best)
- 400g salmon fillet, skinless
- 200g raw prawns (king prawns)
- 4 large eggs, hard-boiled and quartered
- 100g frozen peas (or spinach)
For the Sauce:
- 50g butter
- 50g plain flour
- 4 tbsp fresh parsley, chopped
- The reserved poaching milk (from the fish)
How To Make James Martin Fisherman’s Pie
- Prepare the Mash: Boil the potatoes in salted water for 15 to 20 minutes until tender. Drain well and return to the pot over low heat for 1 minute to steam dry (this prevents soggy mash). Mash smoothly with 50g butter and 50ml cream. Season with salt and pepper. Set aside.
- Infuse the Milk: Pour the 600ml of milk into a large pan. Stud the onion halves with the cloves and add to the milk along with the bay leaf. Bring to a gentle simmer.
- Poach the Fish: Add the smoked haddock and salmon to the simmering milk. Poach gently for 4 to 5 minutes. The fish should be just flaking but not fully cooked (it will bake later). Remove the fish with a slotted spoon and place it into a large pie dish.
- Strain: Strain the poaching milk through a sieve into a jug, discarding the onion and bay leaf. You need this flavorful liquid for the sauce.
- Make the Sauce: In a clean saucepan, melt the 50g of butter. Stir in the flour and cook for 1 to 2 minutes to make a roux. Gradually whisk in the reserved warm poaching milk until you have a smooth, thick white sauce. Simmer for 3 minutes. Stir in the chopped parsley and peas. Season well.
- Assemble: Flake the cooked fish into chunks in the pie dish. Scatter the raw prawns and the quartered hard-boiled eggs over the fish. Pour the white sauce over everything, mixing gently to coat.
- Top: Spoon the mashed potato over the filling. Use a fork to spread it out and create rough ridges on top (these get crispy). Sprinkle the grated cheddar cheese over the potatoes.
- Bake: Place in an oven preheated to 200°C (400°F). Bake for 25 to 30 minutes until the top is golden brown and the filling is bubbling at the edges.
Recipe Tips
- Dry Mash is Key: When making the topping, ensure the potatoes are as dry as possible before adding butter. Watery mash will sink into the sauce and make the pie sloppy.
- Cool the Sauce: If you have time, let the sauce cool slightly before assembling. A thick, cool sauce supports the potato topping better than a runny hot sauce.
- Undyed Smoked Haddock: Try to buy undyed smoked haddock. The bright yellow dyed version can leak color into your white sauce, turning it an unappealing orange.
- Prawns: There is no need to pre-cook the prawns. They will cook perfectly in the steam inside the pie while it bakes.
What To Serve With Fisherman’s Pie?
Since this Fisherman’s Pie already contains protein (fish/eggs), carbohydrates (potatoes), and vegetables (peas), it is a standalone meal. However, serving it with some extra steamed green beans or buttered broccoli adds freshness and crunch. A slice of crusty bread is also great for mopping up any remaining creamy sauce.
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How To Store Leftoversb Fisherman’s Pie?
- Refrigerate: Cool the pie completely. Cover tightly and store in the refrigerator for up to 2 to 3 days.
- Freeze: You can freeze the pie either before baking (after assembly) or after baking. Wrap well in foil and freeze for up to 3 months. Thaw completely in the fridge before baking/reheating.
How To Reheat Leftovers Fisherman’s Pie?
Important Rule: Never reheat seafood more than once. Reheating fish multiple times significantly increases the risk of foodborne illness and spoils the texture. Ensure the pie is piping hot throughout (at least 75°C / 165°F) before serving.
- Oven: This is the best method to keep the topping crispy. Cover with foil and heat at 180°C (350°F) for 20 minutes, then remove foil for 5 minutes to crisp the top.
- Microwave: You can microwave individual portions for 2 to 3 minutes, but the mashed potato topping will lose its crispiness.
FAQs
It is highly recommended for flavor, but if you dislike it, you can substitute it with more cod, haddock, or pollack. You might want to add a little more salt or cheese to the sauce to compensate.
Yes, while traditional in a classic fisherman’s pie, you can leave them out if you prefer a pure fish filling.
This usually happens if the spinach (if used) wasn’t drained properly, or if the fish released too much water during baking. Poaching the fish first helps release this water before it goes into the pie dish.
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Fisherman’s Pie Nutrition Facts
Serving Size: 1 portion (serves 6)
- Calories: 620 kcal
- Total Fat: 32g
- Saturated Fat: 18g
- Cholesterol: 190mg
- Sodium: 850mg
- Total Carbohydrate: 45g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 38g
James Martin Fisherman’s Pie
Course: Dinner, Lunch, MainCuisine: BritishDifficulty: Easy6
servings30
minutes30
minutes620
kcalThis traditional British Fisherman’s pie combines smoked haddock, salmon, and prawns in a rich, creamy parsley sauce with hard-boiled eggs and peas. Topped with a fluffy, cheesy mashed potato crust and baked until golden, it is the ultimate warming comfort food.
Ingredients
- For the Mashed Topping:
1 kg Maris Piper or King Edward potatoes, peeled and chopped
50g butter
50ml double cream (or milk)
100g cheddar cheese, grated
Salt and white pepper
- For the Fish Filling:
600ml whole milk
1 onion, peeled and halved
1 bay leaf
2 cloves
400g smoked haddock (undyed is best)
400g salmon fillet, skinless
200g raw prawns (king prawns)
4 large eggs, hard-boiled and quartered
100g frozen peas (or spinach)
- For the Sauce:
50g butter
50g plain flour
4 tbsp fresh parsley, chopped
The reserved poaching milk (from the fish)
Directions
- Prepare the Mash: Boil the potatoes in salted water for 15 to 20 minutes until tender. Drain well and return to the pot over low heat for 1 minute to steam dry (this prevents soggy mash). Mash smoothly with 50g butter and 50ml cream. Season with salt and pepper. Set aside.
- Infuse the Milk: Pour the 600ml of milk into a large pan. Stud the onion halves with the cloves and add to the milk along with the bay leaf. Bring to a gentle simmer.
- Poach the Fish: Add the smoked haddock and salmon to the simmering milk. Poach gently for 4 to 5 minutes. The fish should be just flaking but not fully cooked (it will bake later). Remove the fish with a slotted spoon and place it into a large pie dish.
- Strain: Strain the poaching milk through a sieve into a jug, discarding the onion and bay leaf. You need this flavorful liquid for the sauce.
- Make the Sauce: In a clean saucepan, melt the 50g of butter. Stir in the flour and cook for 1 to 2 minutes to make a roux. Gradually whisk in the reserved warm poaching milk until you have a smooth, thick white sauce. Simmer for 3 minutes. Stir in the chopped parsley and peas. Season well.
- Assemble: Flake the cooked fish into chunks in the pie dish. Scatter the raw prawns and the quartered hard-boiled eggs over the fish. Pour the white sauce over everything, mixing gently to coat.
- Top: Spoon the mashed potato over the filling. Use a fork to spread it out and create rough ridges on top (these get crispy). Sprinkle the grated cheddar cheese over the potatoes.
- Bake: Place in an oven preheated to 200°C (400°F). Bake for 25 to 30 minutes until the top is golden brown and the filling is bubbling at the edges.
Notes
- Dry Mash is Key: When making the topping, ensure the potatoes are as dry as possible before adding butter. Watery mash will sink into the sauce and make the pie sloppy.
Cool the Sauce: If you have time, let the sauce cool slightly before assembling. A thick, cool sauce supports the potato topping better than a runny hot sauce.
Undyed Smoked Haddock: Try to buy undyed smoked haddock. The bright yellow dyed version can leak color into your white sauce, turning it an unappealing orange.
Prawns: There is no need to pre-cook the prawns. They will cook perfectly in the steam inside the pie while it bakes.
