Fisherman's Pie
Fisherman's Pie Say it: FISH-er-munz PYE
Fisherman's pie is a comforting English fish pie topped with fluffy mashed potato. Along the coast and in homes nationwide, it turns affordable fish, smoked haddock and prawns into a creamy, savory bake. The filling is gently poached and bound in a mustardy white sauce, then covered with buttery mash and Cheddar. It is eaten as a hearty family supper, often with peas or crusty bread. The contrast of soft fish, rich sauce and crisp golden topping makes it a beloved British comfort dish.
Fisherman's Pie
Fisherman's Pie
Pronounced FISH-er-munz PYE
- Serves
- 4
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk, fish, shellfish, mustard. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the filling
For the potato topping
Method
Preheat the oven to 400°F (200°C). Put the potatoes in a large pot, cover with cold salted water, and boil for 15–18 minutes, until a knife slips in easily. Drain well and mash with the 1/4 cup (60 ml) milk and 3 tbsp (45 g) butter until smooth; season with salt and pepper.
While the potatoes cook, warm the 1 3/4 cups (420 ml) milk with the bay leaf in a wide saucepan over low heat until steaming. Add the cod and smoked haddock in a single layer and poach gently for 3–4 minutes, until the fish is just opaque and flakes at the edges. Lift the fish out with a slotted spoon into a 2-quart (2 L) baking dish; strain the milk and reserve it.
Melt the 3 tbsp (45 g) butter in a saucepan, whisk in the flour, and cook for 1 minute, until it smells toasted but does not brown. Gradually whisk in the reserved milk and simmer for 3–4 minutes, whisking, until the sauce is thick enough to coat the back of a spoon. Stir in the mustard, parsley, lemon juice, salt and pepper.
Gently fold the prawns and poached fish into the sauce, taking care not to break up the fish; the mixture should be thick and creamy. Spread it evenly in the baking dish.
Spoon the mashed potato over the filling and spread it to the edges to seal in the sauce. Roughen the surface with a fork and scatter over the Cheddar.
Bake for 25–30 minutes, until the sauce bubbles at the edges and the top is golden brown and crisp in places. Let stand for 5 minutes before serving.
Regional variants
Some home cooks add sliced leeks or chopped hard-boiled eggs to the filling, and others finish the mash with extra Cheddar or a little mustard.
Cook's notes
- Poach the fish only until just opaque; it finishes cooking in the oven.
- Keep the sauce thick enough to hold the fish—if it looks thin, simmer a little longer before folding.
- Let the pie stand 5 minutes after baking so the filling sets for cleaner serving.
Serve with
Buttered peas, mushy peas or green beans, and crusty bread; a crisp white wine or tea.
Make ahead and storage
Assemble the pie up to 1 day ahead, cover and refrigerate, then bake from cold, adding 5–10 minutes. Leftovers keep for 2 days in the refrigerator and reheat, covered, at 350°F (175°C) until hot.
