James Martin Fisherman’s Pie​​​​

If you love a proper British fish pie with a golden, buttery mash topping, this James Martin Fisherman’s Pie is the kind of dinner that never disappoints. The filling is creamy and rich, packed with tender chunks of fish, sweet prawns, and a gentle hit of mustard and herbs. It’s comfortably “weekend-easy” rather than fiddly, and it comes together in about 1 hour 10 minutes from start to finish. Expect a bubbling, savoury centre with a topping that goes crisp at the edges and fluffy underneath.

Ingredients

For the fish filling

• 250g skinless cod loin, cut into large chunks
• 250g skinless salmon fillet, cut into large chunks
• 200g smoked haddock, cut into large chunks
• 200g cooked, peeled king prawns
• 700ml whole milk
• 1 bay leaf
• 120g frozen peas

For the creamy sauce

• 40g unsalted butter
• 1 small onion, very finely diced
• 40g plain flour
• 1 tbsp Dijon mustard
• Zest of 1/2 lemon
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped chives (or 2 spring onions, finely sliced)
• Fine salt and freshly ground black pepper, to taste

For the mash topping

• 1kg floury potatoes (Maris Piper or King Edward), peeled and cut into chunks
• 75g unsalted butter
• 100ml double cream (or whole milk)
• 1 tsp fine salt
• 1/2 tsp black pepper

Optional topping

• 50g mature cheddar, grated
• A few small knobs of butter to dot over the top

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.
• Cook the potatoes: Add the potatoes to a large pan of cold salted water, bring to the boil, then simmer for 15–18 minutes until very tender. Drain well, then leave in the colander for 2 minutes to steam-dry.
• Mix the mash topping: Return the potatoes to the pan. Add the butter and cream, mash until fluffy, then season with salt and pepper. Set aside with the lid on to keep warm.
• Poach the fish: Pour the milk into a wide pan and add the bay leaf. Heat until just steaming (do not boil). Add the cod, salmon, and smoked haddock and poach gently for 3–4 minutes. Lift the fish out carefully with a slotted spoon and set aside. Strain and reserve the poaching milk.
• Start the sauce: In a saucepan, melt 40g butter over medium heat. Add the finely diced onion and cook for 6–8 minutes until soft and sweet, without browning.
• Make it creamy: Stir the flour into the buttery onions and cook for 1 minute, stirring constantly. Gradually whisk in the reserved warm milk until smooth, then simmer for 3–5 minutes until thickened.
• Season the filling: Stir in the Dijon mustard, lemon zest, lemon juice, parsley, chives, and peas. Taste, then adjust with salt and black pepper.
• Assemble the pie: Gently fold the poached fish chunks and prawns into the sauce, keeping the pieces as intact as you can. Spoon into a 2-litre baking dish.
• Top and bake: Spoon the mash over the filling and spread to the edges to seal it in. Rough up the top with a fork. Dot with a little butter and sprinkle over cheddar if using. Bake for 20–25 minutes until bubbling at the edges and golden on top.
• Cool slightly and serve: Rest the pie for 10 minutes before serving. This helps the sauce settle so you get neat spoonfuls rather than a runny centre.

Tips

Why is my fish pie watery?

This usually comes from potatoes not being steam-dried or the sauce not being simmered long enough to thicken. Drain the potatoes well and let them sit for a couple of minutes, and make sure your sauce coats the back of a spoon before you add the fish.

How do I stop the fish from breaking up?

Poach gently and briefly, then lift the fish out with a slotted spoon. When you fold it into the sauce, use a light hand and a large spoon so the chunks stay chunky.

How do I get a properly golden, crisp top?

Rough up the mash with a fork so you have lots of peaks, then dot with a little butter. If you want it deeper golden, grill for 1–2 minutes at the end, but stay close because it can colour quickly.

Can I make this ahead without ruining the texture?

Yes. Assemble the pie, cool the filling before topping with mash, cover and refrigerate for up to 24 hours. Bake from cold and add an extra 10–15 minutes, checking it is piping hot in the middle.

Serving Suggestions

• Steamed green beans or tenderstem broccoli
• Buttered peas and carrots
• A crisp side salad with a sharp vinaigrette
• Pickled onions or gherkins for a tangy contrast

Storage

Room temperature

Let the pie cool for no more than 1 hour before storing. Because it contains fish and dairy, it should not be left out longer than that.

Refrigerator

Cover and refrigerate for up to 2 days. Reheat in the oven at 180°C fan until piping hot all the way through (usually 20–30 minutes depending on portion size). Cover loosely with foil if the top is getting too dark.

Freezing

Freeze in airtight portions for up to 2 months. Defrost overnight in the fridge, then reheat at 180°C fan until fully hot in the centre. For best texture, avoid refreezing once thawed.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 44g
• Protein: 36g
• Fat: 22g
• Saturated Fat: 12g
• Sodium: 720mg

Disclaimer: Nutrition values are estimates and will vary depending on the fish and brands used.

FAQs

James Martin Fisherman’s Pie

Recipe by Milli Rose

0.0 from 0 votes

Course: Main CourseCuisine: BritishDifficulty: Medium

Servings

6

portions

Prep time

25

minutes

Cooking time

45

minutes

Total time

70

minutes

Calories

520

kcal

1

hour 

10

minutes

Creamy, classic British fisherman’s pie with tender mixed fish and prawns in a silky herb-mustard sauce, topped with buttery mash and baked until golden.

Ingredients

• 1kg floury potatoes (Maris Piper or King Edward), peeled and cut into chunks

• 75g unsalted butter, plus extra for dotting

• 100ml double cream (or whole milk)

• 1 tsp fine salt, plus more to taste

• 1/2 tsp freshly ground black pepper

• 700ml whole milk

• 1 bay leaf

• 250g skinless cod loin, cut into large chunks

• 250g skinless salmon fillet, cut into large chunks

• 200g smoked haddock (undyed if possible), cut into large chunks

• 200g cooked, peeled king prawns

• 40g plain flour

• 1 small onion, very finely diced

• 2 tbsp chopped fresh parsley

• 1 tbsp chopped fresh chives (or 2 spring onions, finely sliced)

• 1 tbsp Dijon mustard

• 1 tbsp lemon juice, plus zest of 1/2 lemon

• 120g frozen peas

• 50g mature cheddar, grated (optional, for topping)

Directions

• Boil the potatoes in salted water for 15–18 minutes until very tender. Drain well and steam-dry for 2 minutes.
• Mash with butter and cream, season with salt and pepper, then set aside.
• Heat milk with bay leaf in a wide pan until just steaming. Add cod, salmon and haddock and poach gently for 3–4 minutes. Lift fish out with a slotted spoon and reserve. Strain and reserve the milk.
• In a saucepan, melt 40g butter. Add onion and cook for 6–8 minutes until soft but not coloured.
• Stir in flour and cook for 1 minute. Gradually whisk in the reserved warm milk until smooth.
• Simmer 3–5 minutes until thickened, then stir in mustard, lemon zest and juice, parsley, chives, peas, salt and pepper.
• Gently fold in the reserved fish and prawns, keeping chunks intact.
• Tip filling into a baking dish (about 2 litres). Spoon mash over the top and rough it up with a fork.
• Bake at 200°C (180°C fan) for 20–25 minutes until bubbling and golden. Add cheddar on top for the last 10 minutes if using.
• Rest for 10 minutes before serving so the filling settles slightly.

Notes

• Poach the fish gently. Boiling will toughen it and make it flake too much.
• Steam-dry the potatoes after draining for a mash that stays fluffy, not watery.
• For a deeper golden top, run under the grill for 1–2 minutes at the end (keep a close eye on it).
• Freeze in portions for up to 2 months. Defrost overnight in the fridge and reheat until piping hot.