Fisherman’s pie

by Hayden Groves

Cod, salmon and prawns in a leek and herb sauce, topped with mashed potato


For the mashed potato topping:
1kg potatoes, cut into chunks
75g butter
50ml warm milk

For the filling:
500ml whole milk
A splash of dry white wine (optional)
250g boneless, skinless salmon fillet
250g boneless, skinless cod fillet
1 bay leaf
50g butter
1 tbsp olive oil
2 leeks, washed and chopped
3 tbsp plain flour
100g cold water prawns, defrosted
1 tbsp chopped parsley
1 tbsp chopped chives
1 tbsp chopped dill
½ unwaxed lemon, zest finely grated


Heat the oven to 220C. Boil the potatoes until tender. Drain and mash them with 50g butter and the warm milk. Season with salt and white pepper. Set aside and keep warm.

Heat the milk for the filling (and white wine if using) in a large pan, then add the salmon, cod and bay leaf. Bring back to a gentle simmer and turn off the heat. The fish will cook gently in the residual heat in 5-7 mins.

Meanwhile, heat the butter and olive oil in a small pan and gently cook the leeks for 3 mins, until softened but not coloured. Add the flour to the leeks and stir well, creating a blond roux. Stir frequently over a low heat for 3 mins.

Carefully remove the fish from the pan, and set aside on a plate. Ladle the hot poaching milk into the pan with the leeks. Stir each ladleful until it is combined and comes back to a simmer. Add all the milk in this way, and heat gently until the sauce has thickened. Cook over a low heat for 5 mins. Taste the sauce for seasoning, then add a few drops of lemon juice and some finely grated zest.

Carefully break the fish into chunks, feel for any bones, then fold the fish and prawns into the sauce with the chopped fresh herbs.

Place an ovenproof pie dish onto a baking tray (this will catch any of the mix that bubbles over when cooking). Spoon the fish mixture and carefully top with the mashed potato. Use a fork to spread the mash over the pie and create a rough spiked texture on top. Dot the pie with the remaining 25g butter and place in the oven for 15 mins or until golden-brown and bubbling.

Recipe: Hayden Groves