Name: Fisherman's Pie
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: British
Ingredients: 100ml Double cream; 120ml Milk, warm; 250g Smoked Haddock, skinless, cut into chunks; to taste Sea Salt; 1 tbsp Olive Oil; 2 tbsp Plain Flour; 60g Cheddar, grated; 300g Cod Fillet, skinless, cut into chunks; 2 Garlic, minced; 1 Onion, finely diced; 900g Floury Potatoes, peeled and chopped; to taste Black Pepper, freshly ground; 150g Raw Prawns, peeled; 0.5 Lemon, zested; 300ml Fish Stock, hot; 2 tbsp Flat-leaf Parsley, chopped; 1 Leek, finely sliced; 120g Frozen Peas; 60g Unsalted butter

Method

25 mins prep45 mins cook70 mins total

Heat the oven to 200°C (180°C fan). Boil the potatoes in salted water for 15–18 minutes until tender.
Drain well, mash with 40g butter and half the milk, then season with salt and pepper.
Meanwhile, heat olive oil and 20g butter in a large pan. Cook onion and leek for 6–8 minutes until soft, then add garlic for 30 seconds.
Stir in the flour and cook for 1 minute. Gradually whisk in fish stock, then simmer for 2–3 minutes until thickened.
Stir in cream, cod, haddock and prawns. Simmer gently for 4–5 minutes until the fish is just cooked.
Fold in peas, lemon zest and parsley, then taste and season.
Transfer filling to an oven dish, top with mash, rough up the surface and scatter over cheddar.
Bake for 25–30 minutes until bubbling at the edges and golden on top. Rest for 5 minutes, then serve.