📝 About This Recipe
This quintessential British classic is the ultimate maritime comfort food, featuring a medley of fresh white fish, succulent prawns, and gold-standard smoked haddock. Enveloped in a velvety, chive-flecked béchamel sauce and topped with buttery, cloud-like mashed potatoes, it’s a masterclass in texture and oceanic flavor. Perfectly baked until the peaks of the mash are golden-crisp, this pie brings the warmth of a seaside cottage kitchen straight to your dining table.
🥗 Ingredients
The Fish Poaching Liquid
- 2 1/2 cups Whole Milk (full-fat is best for richness)
- 2 pieces Bay Leaves (fresh or dried)
- 5-6 pieces Black Peppercorns (whole)
The Seafood Medley
- 12 ounces Cod or Haddock Fillet (skinless, cut into 1-inch chunks)
- 8 ounces Smoked Haddock Fillet (undyed preferred, skinless and cubed)
- 8 ounces Salmon Fillet (skinless and cubed)
- 1 cup Raw King Prawns (peeled and deveined)
The Sauce and Filling
- 4 tablespoons Unsalted Butter
- 1/3 cup All-Purpose Flour
- 1 large Leek (finely sliced and washed)
- 2 tablespoons Fresh Chives (finely chopped)
- 1 teaspoon English Mustard (for a subtle kick)
- 1/2 piece Lemon (juiced)
The Mashed Potato Topping
- 2.5 pounds Russet or Maris Piper Potatoes (peeled and chopped into even chunks)
- 3 tablespoons Butter (extra for dotting on top)
- 1/4 cup Heavy Cream
- 1/2 cup Cheddar Cheese (sharp, finely grated)
👨🍳 Instructions
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1
Place the potatoes in a large pot of salted water. Bring to a boil and simmer for 15-20 minutes until tender. Drain well and let them steam-dry in the colander for 2 minutes to ensure a fluffy mash.
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2
While potatoes boil, place the cod, salmon, and smoked haddock in a wide skillet. Pour over the 2.5 cups of milk and add the bay leaves and peppercorns.
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3
Bring the milk to a very gentle simmer over medium-low heat. Poach the fish for 4-5 minutes until just barely cooked through. Carefully remove the fish with a slotted spoon and set aside on a plate; strain the poaching milk into a jug and reserve it.
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4
Mash the potatoes thoroughly until smooth. Stir in the butter, heavy cream, and half of the grated cheese. Season with salt and white pepper, then set aside.
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5
In a clean saucepan, melt 4 tablespoons of butter. Add the sliced leeks and sauté over medium heat for 5 minutes until softened but not browned.
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6
Whisk in the flour to form a roux and cook for 1-2 minutes to remove the raw flour taste.
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7
Gradually pour the reserved poaching milk into the roux, whisking constantly to prevent lumps. Simmer for 5 minutes until the sauce is thick and glossy.
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8
Remove the sauce from heat. Stir in the mustard, lemon juice, chopped chives, and a pinch of salt. Gently fold in the poached fish and the raw prawns (they will cook in the oven).
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9
Preheat your oven to 400°F (200°C). Pour the fish and sauce mixture into a deep 9x13 inch ovenproof baking dish.
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10
Spoon the mashed potatoes over the top, starting from the edges to create a seal. Use a fork to rough up the surface into peaks; these will become crispy and golden.
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11
Sprinkle the remaining cheddar cheese over the top and dot with a few small knobs of extra butter.
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12
Bake for 25-30 minutes until the sauce is bubbling up the sides and the potato topping is beautifully browned and crisp.
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13
Allow the pie to rest for 5-10 minutes before serving; this helps the sauce set slightly so it doesn't run all over the plate.
💡 Chef's Tips
Don't overcook the fish during the poaching stage; it should still be slightly firm as it will finish cooking in the oven. Always let the potatoes steam-dry after draining; excess water is the enemy of a perfect, stiff mash that stays on top of the sauce. If you want an extra luxurious sauce, stir in a tablespoon of crème fraîche or a handful of frozen peas for a pop of color. Using smoked haddock is essential—it provides the 'backbone' of the flavor profile that defines a true fisherman's pie. Avoid using 'flaky' pre-cooked canned fish; fresh, chunky fillets provide the best texture.
🍽️ Serving Suggestions
Serve with a side of buttered garden peas or steamed samphire for a salty, coastal crunch. A crisp, dry white wine like a Chablis or Sauvignon Blanc cuts through the richness of the béchamel perfectly. A simple green salad with a sharp lemon vinaigrette balances the creamy density of the pie. For a traditional touch, serve with a wedge of lemon and a dash of Worcestershire sauce on the side.