Fisherman's Pie

Welcome to the Yourcounty Fish Pie recipe page, this is a staple that we tend to make once or twice a month, typically on a Friday. Once you learn the basic it should deliver good results every time. If you've tried this dish we'd welcome your feedback, if you wish to share your comments we'll publish your tips and suggestions at the bottom of the page.

Fish pie and fisherman's pie are usually taken to mean the same thing in British culinary terms. A pie is normally a dish with a short crust or puff pastry case and it can be sweet or savoury (a main course or dessert), the exceptions include shepherd's pie and cottage pie which cover the ingredients in mashed potato, so fisherman's pie is a fish pie with a potato topping. There do however exist fish pies where fish is cooked in puff pastry.

We have left the description of the fish you might like to use rather vague, this is not an oversight. We have some fixed ideas ourselves and normally use both white and smoked fish and usually have fresh mussels. But quite often we will buy fish in season and replace one of our stock ingredients with the fresh local seafood. Personal taste is also very important, one of our correspondents doesn't like mussels so uses prawns instead. Many of our users come from different parts of the world, a fish pie in Australia, Mumbai or Murmansk are all likely to use different seafood although the method could be identical. The choice is yours.

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Fisherman's Pie

Dish Preparation Time: 30 Minutes
Pie Fisherman's Cooking Time:
30 Minutes

This dish has many variations around the country but this local interpretation uses a blend of white and smoked fish.

Ingredients: Serves 4

400g potatoes (King Edwards are good for this)
500g mixed seafood (smoked haddock, mussels, coley and cod for example) 
1 leek
200g fresh chopped celery
200g fresh spinach 
50g butter 
225ml milk
75g grated cheddar cheese
A squeeze of fresh lemon juice
Salt and pepper 
25g plain flour
150ml sour cream

Cooking Instructions:

  1. Peel the potatoes, cut into chunks, cook in boiling water until soft. Drain and mash with half the butter and milk then leave to one side.
  2. While the potatoes are cooking wash the fish and cut into cubes, chop and rinse the spinach and celery, then do the same with the leek.
  3. Put the fish into a bowl and drizzle the lemon juice over then season with pepper and salt.
  4. Preheat the oven 200°C.
  5. Melt the rest of the butter in a saucepan add the flour. Cook for 1 minute stir in the rest of the milk, the sour cream and the chopped leek, simmer for about 6-7minutes until it thickens, add the fish and cook for a further few minutes.
  6. Pour the fish and sauce mixture into a ovenproof dish, cover with the spinach and celery.
  7. Spread the potato evenly over the top and then layer the cheese on top.
  8. Cook for 30 minutes until golden brown but don't let it burn.

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