James Martin Fisherman’s Pie

This James Martin Fisherman’s Pie is a comforting British classic made with tender chunks of fish, prawns, and a creamy parsley sauce, finished with fluffy mashed potatoes. The texture is rich and smooth underneath, with a lightly golden topping that turns crisp in the oven. It is straightforward to make, even for beginners, and feels special enough for a family Sunday supper. From start to finish, it takes about 1 hour.

Ingredients

For the fish filling

• 400g white fish fillets, such as cod or haddock, skinless and boneless
• 200g smoked haddock fillet
• 150g raw king prawns, peeled and deveined
• 600ml full-fat milk
• 1 small onion, peeled and halved
• 1 bay leaf

For the sauce

• 50g unsalted butter
• 50g plain flour
• 2 tbsp double cream
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp lemon juice
• Salt and freshly ground black pepper

For the mash topping

• 900g floury potatoes, peeled and cut into chunks
• 50g unsalted butter
• 4 tbsp milk
• Salt and white pepper, to taste

How to Make James Martin Fisherman’s Pie

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the topping colours nicely.
• Poach the fish: Put the white fish, smoked haddock, milk, onion, and bay leaf into a wide saucepan. Bring gently to a simmer, then cook for 4 to 5 minutes until the fish is just cooked. Lift the fish out with a slotted spoon and set aside. Strain and reserve the milk.
• Cook the potatoes: Boil the potatoes in well-salted water for 15 to 18 minutes until completely tender. Drain well, then mash with the butter and milk until smooth. Season and set aside.
• Make the sauce: Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the reserved poaching milk until smooth and thick. Add the cream, parsley, lemon juice, and seasoning.
• Assemble the filling: Flake the cooked fish into large pieces and place in a baking dish with the prawns. Pour over the hot sauce and gently mix.
• Top and bake: Spoon the mash over the fish mixture and spread evenly. Roughen the surface with a fork. Bake for 25 to 30 minutes until bubbling and lightly golden.

Tips

How do I stop the sauce from going lumpy?

Add the milk gradually and whisk constantly. Warm milk also helps create a smoother sauce.

Can I use frozen fish?

Yes, fully defrost the fish first and pat it dry to avoid excess liquid in the pie.

How do I get a crisp topping?

Roughen the mash with a fork and finish under the grill for 2 to 3 minutes if needed.

Serving Suggestions

• Steamed green beans or peas
• Buttered spinach
• A simple green salad with lemon dressing

Storage

Room temperature

Do not leave the pie out for more than 2 hours once cooked.

Refrigerator

Store covered in the fridge for up to 2 days. Reheat thoroughly before serving.

Freezing

Freeze the assembled but unbaked pie for up to 3 months. Defrost overnight in the fridge before baking.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 42g
• Protein: 38g
• Fat: 24g
• Saturated Fat: 14g
• Sodium: 620mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Fisherman’s Pie

Recipe by James MartinCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A classic British fisherman’s pie made with mixed fish, prawns, creamy parsley sauce, and fluffy mashed potatoes.

Ingredients

• 400g white fish fillets

• 200g smoked haddock

• 150g raw king prawns

• 600ml full-fat milk

• 1 small onion

• 1 bay leaf

• 50g unsalted butter

• 50g plain flour

• 2 tbsp double cream

• 2 tbsp fresh parsley

• 900g floury potatoes

• Butter and milk for mash

Directions

• Preheat the oven to 200°C or 180°C fan.
• Poach the fish in milk with onion and bay leaf, then set aside.
• Boil and mash the potatoes until smooth.
• Make a creamy sauce using butter, flour, and reserved milk.
• Combine fish, prawns, and sauce in a baking dish.
• Top with mash and bake until golden.

Notes

• Use a mix of smoked and unsmoked fish for best flavour.
• Do not overcook the fish during poaching.
• Pie can be frozen before baking.