Fishermans pie
This fisherman’s pie is the perfect mid‑week dinner — simple to make, full of goodness and cooked slowly so the flavours really come together. A mix of tender fish is baked in a rich, cheesy sauce, then topped with creamy mashed potatoes and a layer of crunchy breadcrumbs. It’s one of those timeless dishes that always feels like a warm hug.
Flaky fish, soft potatoes and a savoury, bubbling sauce create something truly comforting — hearty without being heavy, and ideal for any night of the week.
What goes well alongside this dish?
I love serving this with a side of peas — it’s all the dish needs to feel complete and comforting.
Fishermans pie
Ingredients
Potato topping
- 500 g potatoes, peeled and cubed
- dash milk
- 2 tbsp knob butter
- pinch salt
- handfull of panko breadcrumbs
- 20 g grated mature cheese
- parsley
Fish filling
- 40 g butter
- 40 g plain flour
- 400 ml semi-skimmed milk
- ¼ tsp dill
- ½ tsp lemon juice
- 20 g grated mature cheese
- 350 g frozen mixed seafood (smoked haddock, cod, smoked salmon)
- salt and pepper
Instructions
- First of all, make the mash potato. Boil the potatoes for 20mins until soft in a pan of salted boiling water.
- Drain, add a dash of milk and a knob of butter and mash. When there are no lumps, beat with a wooden spoon and set aside.
- Preheat the oven on 200°c.
- Now for the fish filling. Melt the butter in a saucepan, using a balloon whisk, whisk in the flour, gradually add the milk stiring constantly.
- When all combined, add the lemon juice, dill, salt and pepper and cheese, stir until the cheese has melted.
- Add the fish and stir together, then pour in a over dish.
- Gently spread the mash all over the top, sprinkle the remaining cheese, parsley and breadcrumbs all over and bake in the oven for 35mins until the fish is cooked and the top is golden.
- Serve with some green veg.